How to Choose the Best Chicken for Your Meal
1. Selecting a Rooster
When choosing a rooster, pay attention to these traits for the best meat quality:
Look for a bright red comb, a sign of a healthy and tasty bird.
A good rooster should feel heavy and firm when held.
Glossy, smooth feathers indicate a well-cared-for bird.
Look for even yellow feet with thin skin and short spurs—characteristic of tasty roosters.
Delicious roosters often have a yellow streak on their breasts and wings; their crops should be soft and not tense.

2. Choosing a Hen
Look for a bright red, upright comb, indicating a healthy hen.
Small feet and a long beak are signs of a tasty hen.
For “free-range” hens that forage for food, the beak may be worn down, indicating meat that is firm and flavorful.
A hen that has laid eggs will have a larger crop, while a hen that hasn’t laid yet will have a smaller one—choose according to your preference.
3. Buying Pre-cooked Chicken
Free-range chickens typically have thin, pale yellow skin with darker yellow spots on their breasts, wings, or backs.
Look for a small, compact body with a narrow breast—characteristic of free-range chickens.
Choose a chicken with fresh meat, free from any foul odor, and without bruised or discolored skin.
Avoid chickens with dark, dull skin, as they may have died before processing.
The neck should be bright and free of bruises or tiny red spots. If the neck is discolored or has abnormal spots, it could indicate an unhealthy bird.
The Secret to Boiling Chicken: Golden Skin, Sweet Meat, No Redness
Ingredients:
1 free-range chicken
Sea salt
Fresh ginger and turmeric
Instructions:
Step 1: Prepare the Chicken
Choose a fresh free-range chicken, eviscerate, and clean it thoroughly. Rub sea salt all over the chicken, then rinse with clean water to eliminate any unpleasant odors and brighten the skin. To prevent the skin from tearing during boiling, cut off the lower legs at the joint. Finally, apply fresh turmeric juice to the chicken and let it sit for about 5 minutes to give the skin a natural golden hue.

Step 2: Boil the Chicken Perfectly
Place the chicken in a large pot, upside down, and cover it with cold water. Starting with cold water ensures even cooking and prevents red bones. Add a few crushed ginger slices to the pot to enhance the aroma and neutralize any odors.
Turn on the heat to medium and bring the water to a boil. Once boiling, reduce the heat to low and simmer for about 10 minutes. Then, turn off the heat and let the chicken sit in the hot water for an additional 10–15 minutes to ensure thorough cooking. During boiling, skim off any foam to keep the broth clear and prevent skin discoloration.
To check if the chicken is cooked, pierce the thigh with a skewer. If the juices run clear, it’s done; if they’re still red, boil for a few more minutes.
The boiled chicken will have golden skin, tender and sweet meat, and a delightful aroma. When carved, the meat should hold together well. The crispy skin pairs perfectly with a dip of chili, salt, and lime or lime leaves. This simple boiling method guarantees delicious results every time.
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