How to cook the most succulent chicken
Food / / December 19, 2019
Chicken fillet often get overdried, so many try not to cook it. Fortunately, there are several proven techniques to keep the juice in the diet white meat. On one of them will be discussed.
We have already proven as a positive effect on the bird pre-salting. The trick to maintaining a chicken in brine before cooking helps keep the meat juicy and even protect it from overcooking.
This time, instead of the normal saline solution on the water, we will prepare an analog of kefir. Can confine 0.5 l yogurt mixed with a couple tablespoons of salt with a slide, can be supplemented by all mustard, thyme leaves, or other herbs, may be used for universal spice mix birds.
Marinate the chicken and leave it for at least three hours, and it is possible and on all night.
Next, soaked in yogurt meat dry with paper towels and repel. The pieces should get the same thickness. Since the chicken is cooked evenly.
Heat a frying pan over medium heat, add a little vegetable oil. Put the chicken in the pan and hold for about one minute on each side, so that it is barely noticeable browned.
After turning immediately cover the bowl, turn down the heat to low and cook for 8-10 minutes depending on the size of the pieces.
Ready Put fillet on a warm plate and cover with foil to keep the residual heat has brought the meat until cooked. As such, the fillets must hold for another 5 minutes, after which cutting can start.
Perfectly fried and juicy pieces of good companies in a vegetable side dish, and the sandwich, in paste or salads.