June 20, 2024 by stevesacooking

Here’s the Secret to Juicy, Perfectly Cooked Chicken

Secret to Juicy, Perfectly Cooked Chicken from Food and Wine mag

I thought everyone could use a reminder or hint, could be may age showing but I’m constantly looking this up, only to say Geesh I knew that.

Nailing a perfectly cooked, juicy chicken breast can often feel like a fluke and a reason to celebrate. However, achieving chef-level chicken every time is easier than you think and it all comes down to temperatures. A meat thermometer is your best friend when it comes to cooking chicken. An accurate measure of the internal temperature of the meat is the only surefire way to judge doneness.

The USDA recommends cooking chicken to a minimum internal temperature of 165°F. However, a single target temperature doesn’t reign supreme — white meat and dark meat should actually be cooked to different temperatures. Plus, home cooks often don’t take into account carryover cooking, which is likely the culprit of many dry chicken breasts. Here’s how to cook juicy chicken every time.

What is carryover cooking?

Carryover cooking takes place when a meat is resting before cutting or serving it. In addition to allowing the juices time to redistribute, resting the meat also plays a part in doneness. Even though the meat has been removed from the heat source, the internal temperature continues to climb. This occurs because as the exterior of the meat cools, it releases heat in two directions — both externally and internally. As heat is released internally, the center of the meat gets warmer. It’s important to take carryover cooking into account since it can cause 5 to 10 degree increase in temperature which could be the difference between juicy and dry chicken.

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What temperature should white meat chicken be cooked to?

Cook lean white meat, such as breasts and wings, to an internal temperature of 155°F. Let the meat rest for 5 to 10 minutes to allow carryover cooking to bring the internal temperature to 165°F. While bone-in chicken takes longer to cook than boneless chicken, it’s more forgiving and less likely to dry out if you accidentally overcook it by a few degrees.

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What temperature should dark meat chicken be cooked to?

Dark meat, such as legs and thighs, contains more connective tissue and fat than white meat and can withstand, actually benefit from, cooking to a higher internal temperature. Connective tissue starts to break down around 150°F and continues to soften and melt as long as the temperature stays above this point. While it’s completely safe to eat dark meat chicken that’s been cooked to 165°F, the meat is actually more tender and juicy if it’s cooked to 170°F and allowed to rise to 180°F with carryover cooking.

What temperature should a whole chicken be cooked to?

Cooking a whole chicken, whether on the grill or in the oven, can be a little more tricky because it contains both white and dark meat. Position the chicken with the legs pointed towards the hottest part of the grill or the back of the oven. Cook the chicken until a meat thermometer inserted in the thickest part of the thigh registers 155°F. Thighs typically take the longest to come up to temperature, so by this time, the breast will be above 160°F. Let the chicken rest for about 10 minutes and carryover cooking will bring the thigh temperature to 165°F. Cooking a whole chicken requires compromise — in order for the dark meat to be cooked through, the white meat will have to cook a little longer than necessary.

How to use a meat thermometer?

When measuring the internal temperature of chicken, insert an instant read meat thermometer into the thickest portion of meat. Be sure the thermometer probe is not touching a bone which can cause an inaccurate reading.

June 19, 2024 by stevesacooking

Julia Turshen’s Sticky Chicken Recipe Is Way Better Than Takeout

Lyn gave me this to make and I’ll never pass up a stir fry recipe it was good.

Ingredients

2 Tbsp water
1 tsp cornstarch
¼ cup ketchup
3 Tbsp honey
3 Tbsp soy sauce
1 Tbsp chili garlic sauce (such as sambal oelek) or your favorite hot sauce (optional)
4 cloves garlic, minced
2 Tbsp canola oil, plus more as needed
1½ lb skinless boneless chicken breasts or thighs, cut into bite-size pieces
Kosher salt and freshly ground black pepper, to taste

Preparation

In a small bowl, stir water and cornstarch until well combined. Stir in ketchup, honey, soy sauce, chili garlic sauce (if using) and garlic.
In a large nonstick skillet over medium-high, heat oil. Add half of chicken; season generously with salt and pepper. Cook 5 minutes, stirring occasionally, or until browned all over; transfer to a plate. If needed, add another tablespoon oil to pan. Cook remaining chicken, salt and pepper. Return first batch chicken to pan along with sauce. Bring to a boil. Reduce heat to low; simmer 5 minutes or until sauce is thick and coats chicken, stirring occasionally

My Suggestions: Add peanuts or cashews, maybe pineapple chunks

You might like my Quick Sort of BBQ Chicken thighs recipe

June 18, 2024 by stevesacooking

Smoked Spatchcock Chicken

We were at Market Basket and they had Spatchcock chicken on sale so I thought that for father’s day I’d try gas grill smoke. Then we went to whole foods across the street for our berry fix only to find something unusual, the chicken was 50 cents cheaper at whole foods.

Oh well a few less cherries and I made up the difference.

Anyway I marinated the chicken in buttermilk for about 3 hours. I usually have the powered form in frig. I also prefer longer buttermilk timing but whatever. If you’ve never tried the butter milk on chicken I strongly recommend.

Dried with paper towel, rubbed some olive oil and then a dry rub , extra salt and pepper.

I prepared cherry wood chips in a tin foil pouch with a few holes punched in, placed on one side of grill on top on I think they are called flavor enhancers and replace the grill. on the other side i put a foil tray with water in it, turned on the grill high on chips and medium to heat up the water on the other side. after a few minutes I turned the water side off the middle to low and kept the chips on high.

The temp stayed around 275 the smoked started billowing out and when that dissipated I slathered the chicken with some BBQ sauce. all in all it took a few hours until the temps where around right 165ish for breast and 180 for thigh. I let it sit in cutting board for a while before cutting up. I crisped up the chicken wings and Sofie, Gail and Mike came over with ribs so we heated those up. Lyn made an Orzo salad I made some corn.