tanmia website - tips
TRANSCRIPT
Our tips:
Buying tips
Buy it from a known supplier and preferably a producer that raises its live chicken in licensed
farms. Read the package label carefully (parts contained in the package, weight of the chicken, etc.). Check its production date and choose the most recent one. Buy the brand that you trust; choose the one that has good reputation and has obtained
certificates in quality and food safety (HACCP & ISO22000). Check the plastic package of fresh chicken; it should be clear and securely wrapped around the
base and does not have any holes or tears. Look for the chicken that has very little or no liquid, and make sure the package isn’t leaking.
Packaged chicken that has a lot of liquid is a sign that it’s been roughly handled by several
people. Look for the whole chicken that has a solid shape, the meat should look plump and meaty with
very little fat and smooth moist skin. Chicken breasts should be plump, feel pliable when gently pressed with a very pale pink flesh. Make sure the skin, flesh and bones are undamaged. The skin should be opaque and not
spotted, having a tint of pink. Veer away from any bird that has grayish meat or transparent looking skin. Make sure there is no ‘off’ smell. Fresh chicken should have no smell. If buying from a supermarket, put it in the trolley directly before leaving to make sure it stays
refrigerated the longest period possible. Ensure that you buy poultry meat from a shop that has a high turnover and where meat is
replaced daily if possible, in order to guarantee freshness. If you are buying a frozen bird from the supermarket, it should be extremely hard to touch and
should show no signs of freezer damage. When choosing a whole chicken, allow 450 g of meat per person if you are unsure of the size of
the bird you need. Therefore, if you are cooking for five people, you will need a bird that weighs
around 2.2 kg. Once at the checkout, place the poultry in a separate plastic bag, away from the other goods,
preferably wrapping it in one bag first and then placing this bag inside another plastic bag.
Storing tips
Once you leave the supermarket, try to take the poultry home immediately. Once you get home from shopping, immediately place chicken in the freezer. Poultry should never be kept at room temperature for more than three hours. Poultry can be used or frozen within two days of its "sell by" date and should be cooked by its
"use‐by" date. To store chicken, keep it in its original container or alternatively place in a shallow container
loosely but completely covered. Store in the coldest part of the fridge for up to 2 days. If freezing fresh chicken portions, freeze immediately after purchasing in its original packaging
for up to 2 months.
If you plan to freeze the chicken and use it in different dates you should separate the portions
before freezing. Try to avoid chicken freezing in plastic bags from the supermarket, as the chemicals from the
print and coloring of the plastic may contaminate it. Clearly label each package with the date placed into the freezer. Make sure that the portions are properly wrapped otherwise "freezer burn" could develop.
Freezer burn appears as grey‐brown spots on the meat. Meat containing freezer burn should be cut away either before or after cooking. Cooked leftover poultry can be kept in the fridge for three to four days. Chicken that has a sauce or gravy covering it should only be kept for one or two days at the
most.
Cutting a whole chicken
Lay the bird on its back. Wiggle a wing to determine where the joint attaches to the breast. To separate the wing from the breast, use a sharp knife to cut through the ball joint where it
meets the breast. Pull a leg away from the body to see where it attaches. First cut through the skin between the thigh and the breast. Continue to pull on the leg and wiggle it a bit to determine where the thigh meets the socket in
the back. Use a boning knife or paring knife to cut through that joint. Place each leg skin‐side down. Flex to see where the ball joint between the drumstick and thigh is located. Cut through the line of fat to separate the thigh and drumstick, wiggling the joint as needed to
determine where it is. To remove the backbone, start at the head end of the bird and cut through the rib cage on one
side of the backbone with kitchen shears or a sharp knife. Repeat on the other side of the backbone to remove it completely. To cut the breast into 2 halves, place it skin‐side down, exposing the breastbone. To protect your hand, fold up a kitchen towel and place it on top of a heavy, sharp knife. Use a lot of pressure to cut through the reddish breast bone and whitish cartilage right down the
center of the breast.
Cleaning chicken
Check neck and tail area for excess of fat. Trim the excess away and discard. Do not wash the chicken because water will spread bacteria in the whole work area. Pat the chicken dry using a paper towel. It is now ready to be stuffed, seasoned or prepared in
some manner for cooking.
Thawing tips
It is very important to thaw chicken completely before cooking. To defrost frozen chicken, place on a large plate in its original packaging, in the fridge to defrost,
this will take approximately 10‐12 hours.
You can defrost it also by placing it in a bowl of cold water. You can also microwave it.
Marinating/tenderizing chicken
Use a meat tenderizing tool. Don't attempt to tenderize bone‐in cuts of meat, since you'll shatter the bones. If you have a bone‐in cut of meat you want to tenderize in this manner, remove the meat from
the bone first. Cover the meat with a piece of plastic wrap. Use the meat tenderizing tool to pound the meat evenly over the entire surface. Keep going back and forth over the meat until it's as thin as you want it to be for the recipe
you're using. Use a plain yogurt marinade. Soaking chicken in yogurt overnight before frying chicken results in
the very best fried chicken imaginable. Make sure yogurt is plain. Full fat or low‐fat yogurt both work fine. Don't use an acidic marinade, like one with vinegar or lemon juice, if you want the meat to be
tender. Avoid enzyme‐based marinades that contain pineapple or meat tenderizer to avoid mushy meat. Marinate the meat for an hour or more. Overnight is best. You can season the marinade with spices and salt to brine the chicken while it's marinating. After the chicken is done marinating, shake or rinse off the excess buttermilk or yogurt before
using it in your recipe. Peel and puree a Kiwi fruit, pineapple, or mango and mix with your raw chicken pieces. Keep it
covered in the refrigerator for about an hour. Low, slow cooking allows for a more tender experience and time for flavors and juices to
penetrate into the meat. Allow the meat to rest after cooking. Cover it with heavy‐duty aluminum foil and let sit for 5 to
10 minutes.
Cooking tips
If chicken is stuffed, remove stuffing to a separate container before refrigerating. When barbecuing chicken outdoors, keep refrigerated until ready to cook. Do not place cooked
chicken on same plate used to transport raw chicken to grill. Always cook chicken well done, not medium or rare. If using a meat thermometer, the internal
temperature should reach 74ºC. To check visually for doneness, pierce chicken with fork; juices should run clear — not pink —
when fork is inserted with ease. Marinade in which raw chicken has been soaking should never be used on cooked chicken. Cooked, cut‐up chicken is at its best refrigerated for no longer than 2 days — whole cooked
chicken, for an additional day. If leftovers are to be reheated, cover to retain moisture and to ensure that chicken is heated all
the way through. If you're transporting cooked chicken, put it in an insulated container or ice chest until ready to
eat. Keep below 4ºC or above 60ºC.