The once-maligned cut of chicken comes to the fore as a flavoursome, juicy – and cheap – ingredient in dishes across many cultures
We might have once argued over the breast meat at the Sunday roast, but these days we’re more likely to clash forks over juicier, more flavoursome thighs. From a purely pragmatic standpoint, thighs are more amenable to different cooking methods and – at around half the price of breasts – they’re the more wallet-friendly option, costing about $8.50 a kilo at supermarkets.
To lock in moisture, always brine your chicken, says Will Tang of Melbourne’s Korr Jee Chicken. This is true of a whole bird or a single piece.
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