To achieve a delicious, tender meat, try poached chicken.
Heat water in a pot with sufficient water to cover the chicken. Add one onion, peeled carrots, celery
and pepper grains. “By poaching it, the taste goes into the broth”, Javier Fontova advises, an instructor at the School of Hotel Management in Aragon. To increase the taste of this dish “aromatized with
spices such as bay leaf or rosemary or a drop of white wine”. Bring the water to boiling point, place the chicken pieces in the water and cook for 20 minutes.
“This is the ideal way of cooking for diets”, Fontova points out.
“For this type of cooking (on a slow flame, as for a barbeque), it is best to use the best parts,
such as chicken breast”, he explains. Place the pieces in an ovenproof dish, set the oven to “Grill” and bingo! A healthy garnishing could include grilled greens or side dish of garlics and tender onions.
If you prefer a sugar-based marinade (such as the famous barbeque sauce), bear in mind that it burns easily, so cover all the pieces with oil during the last minutes of cooking.
“With this technique, the meat loses fat while keeping its nutritional properties,” Fontova explained.
Place the chicken on a bamboo or metal grille
over boiling water. So that the piece can cook in its own juice thanks to the effect of the steam, place the chicken in the centre of a piece of aluminium foil. Then fold over the ends inwards to avoid any
loss of juice. Insert the “packet” into the oven and wait until the meat turns pinkish (calculate about 20 minutes). “To round off this recipe, serve the chicken accompanied by courgettes, mushrooms or green
beans”, he suggests.
Although roasting at home is done in the oven, professional chefs used a device designed for this type of cooking. “The oven setting and temperature should be
the same as in the grill. The trick is for the skin to be crispy, but without being burnt”, Fontova notes. To check for the right amount of cooking, prick the meat: if no blood comes out, it is ready. The
best parts are the thighs (approximately 45 minutes) and the wings (around half an hour), because they are the juiciest parts. Accompany them with a mushroom sautée.
Use a special thermometer for meat to ensure that it is just right. Insert about 6 cm into the meatiest part of the chicken and check that the internal temperature
is at least 75°C (167°F). For those keen on wise sayings, the traditional method involves inserting a skewer and, firstly, see if it is slightly moist (otherwise, this means that the piece is as dry as a
bone). Then, the liquid issued is dark in colour with no traces of blood. If you are cooking quarters, put to one side a little of the leg and thigh from the body in order to ensure that the colour and texture