To have delicious meat, it starts first with the preparation. Therefore, it is important to ensure that your meat or poultry is prepared correctly, so that they can taste their best. Here are some tips I would like to share with you on the best way to prepare meat and poultry:
1. Save on boneless chicken breasts by doing the boning yourself with a sharp knife. It is a lot easier if you freeze the breasts slightly before you begin.
2. You don't need a special mallet to flatten chicken breasts or other thin pieces of meat. Place the meat between sheets of plastic wrap and pound with the underside of a small, heavy frying pan or a saucepan.
3. When you cut up a chicken, always save the back, neck and gizzard. Freeze them, along with roast chicken and turkey carcasses. When you have enough, use them to make delicious broth for soups or other uses.
4. To get a crisper coating on fried chicken, mix cornstarch well into the floor. For additional flavor, season the flour with salt, pepper and paprika.
5. The day before roasting a chicken, season it with salt and pepper, tarragon, rosemary or other herbs, and a little lemon juice. The dish will be much more flavorful. Remove the bird from the refrigerator at least an hour before cooking.
6. If time allows, the easiest and most thorough method of removing fat from a broth is to refrigerate the broth until the fat hardens on the surface. The fat will lift right off.
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