Tips

The Secret to Transforming Bland Industrial Chicken into a Tasty, Tender Treat

Poultry is a staple in the diets of many Vietnamese families. While industrial chicken is affordable, its texture tends to be less desirable, lacking the firmness and flavor of free-range chicken. So, how can we transform industrial chicken into a delicious and chewy dish reminiscent of free-range poultry? Join us as we explore the secrets to elevating this affordable protein.

Administrator

15 July, 2024

Choosing Broiler Chicken

Live Chicken

Choose chickens over 2kg for firmer meat.
Pay attention to the comb: if it turns purple, along with ruffled feathers and a full crop, the chicken is likely sick.

Dressed Chicken

Look for naturally yellow skin, free of bruises or discolouration. When pressed, the skin should spring back, and the meat should feel firm and odourless.
If the skin is dark or discoloured, the chicken may have died prior to slaughter. Intensely yellow skin may indicate the use of dyes, so avoid these birds.

Preparing Broiler Chicken

After washing the chicken, rub salt all over its surface, then apply some rice wine, rubbing it in circular motions. This helps to tenderise and flavour the meat, while removing any odours. Rinse again before marinating.
When marinating, follow this order: salt, rice wine, lemon juice, and finally, the necessary spices.
For the rice wine and lemon juice, use only a teaspoon each to enhance the meat’s flavour without overwhelming other spices.

Let the marinated chicken air-dry, then heat a pan of oil and quickly fry the chicken before removing it. This hot oil bath will firm up the meat significantly.
Now, you can cook the chicken as desired. This preparation method works best for stewing or grilling, resulting in meat that’s tender and tasty, just like free-range chicken, without the toughness.

Frequently asked questions

Marinating the chicken in a mixture of buttermilk, hot sauce, and a dash of salt and pepper for at least 4 hours or overnight can help add flavor and moisture to the meat.

It is recommended to bring the chicken to room temperature before cooking and to pat it dry with paper towels. When cooking, use a combination of a cast-iron skillet and an oven to ensure even cooking and browning. Finish the chicken by letting it rest for 5 minutes before slicing.

The buttermilk marinade consists of buttermilk, hot sauce, and a small amount of salt and pepper. You can adjust the amount of hot sauce and spices according to your preference.

Allowing the chicken to reach room temperature helps ensure more even cooking. Starting with cold chicken may result in the outside overcooking before the inside is fully cooked, leading to dry and chewy meat.

The cooking time may vary depending on the thickness of the chicken breasts. It is recommended to cook the chicken in the oven for about 15-20 minutes at 400°F (200°C). However, it is always best to use a meat thermometer to check if the chicken is fully cooked, with an internal temperature of 165°F (74°C).