Chicken

Chicken is the most popular protein worldwide. Its mild flavour takes on marinades, spices, and sauces beautifully, making it at home in virtually every cuisine.

Cuts and uses

• Breast — lean, quick-cooking. Best grilled, pan-seared, or poached. Easily overcooked — use a thermometer (74°C / 165°F internal).
• Thigh — more fat and connective tissue. Forgiving and flavourful. Excellent braised, roasted, or grilled.
• Drumstick — budget-friendly dark meat. Great for roasting, frying, or slow cooking.
• Wing — small but flavour-packed. Best fried, baked, or grilled with a glaze.
• Whole bird — roasting a whole chicken is one of the most rewarding things you can cook.

Cooking tips

• Dry the skin — pat the surface completely dry before roasting or searing. Moisture is the enemy of crispy skin.
• Brine for juiciness — soak in a 5% salt solution (50 g salt per litre) for 1–4 hours before cooking.
• Rest after cooking — let the meat rest for 5–10 minutes so the juices redistribute.
• Use the bones — save carcasses and make stock. Simmer with onion, carrot, celery, and peppercorns for 2–4 hours.