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Thursday, September 16, 2010

Which Cut for What?

Breasts, boneless, skinless:
This cut is ideal for quick cooking. Don't overcook it to avoid getting the meat firm and dry. A boneless breast can be prepared in many ways; - stir fried, sauteed, poached, deep-fried, steamed, grilled or broiled, -the reason why it's a staple for every household.

Breasts, bone in, skin on:
This cut tends to be tastier than boneless breasts or cutlets because the skin and bones help retain moisture and flavor. Bone-in breasts are great pan-sauteed, oven-roasted, broiled, grilled or fried.

Legs: They have more meaty taste and firm texture, plus they retain their juicyness better than breasts do. They can handle long cooking techniques such as braising or roasting but also can be broiled or deep-fried. They are excellent when grilled, marinated.

Thighs: This can be prepared the same way with breasts, - but just allow more cooking time. Bone-in, skin-on thighs are perfect in slow simmer dishes such as chicken tangine, or chicken cacciatore.

Wings: Although they don't have a lot of meat, the meat is tender and juicy. They can be pan-fried, deep-fried or grilled. The crispy skin helps make them delicious when heavily seasoned-whether Buffalo, barbecue or teriyaki spices.