Jonathan Cartu Support: You've been cooking chicken the wrong way for years as chef... - Jonathan Cartu Restaurant, Baking & Catering Services
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Jonathan Cartu Support: You’ve been cooking chicken the wrong way for years as chef…

You've been cooking chicken the wrong way for years as chef...

Jonathan Cartu Support: You’ve been cooking chicken the wrong way for years as chef…

Chicken is quite simply a staple of our diets – unless you’re a vegetarian or vegan of course.

But for many of us who do eat meat, chicken is seen as, dare we say it, rather dull, mundane and boring.

If you think chicken, which is a versatile meat, is only good when there is some tasty seasoning or sauce over it or for fleshing out pastas – you’ve probably been doing it all wrong.

Over the last few weeks, KentLive has reported on the many cooking mistakes we have been making for years.



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From how to cook the perfect breakfast with bacon, sausages and scrambled eggs to getting your steak or yorkshire puddings spot on, we’ve got you covered.

We’ve even looked into how to perfect the cheat method of cooking frozen food.

This week, we’re delving into the world of chicken, with boneless thighs and breasts and wings the latest food we’ve realised we have not quite been perfecting, as reported by BirminghamLive.

You see, chicken fans who cook the meat are being told to follow a certain method – only that way will you get it right and maximise the taste of your dinner.

The mistake we make

The biggest mistake most people make is overcooking chicken breast, according to top chefs.

They have urged you to know exactly how long to cook your meat for.

That way, you will achieve a perfect cook and taste for the chicken you’re serving up.



The key is not to overcook the chicken by using a thermometer to measure when it's done
The key is not to overcook the chicken by using a thermometer to measure when it’s done

How to get it right

Food poisoning is our biggest fear with chicken, which is why we tend to take caution – and often end up overcooking it.

The internal temperature of chicken should be 165 degrees no matter the method.

Chefs say the key instrument to use when cooking chicken is a food thermometer.

For tender, juicy meat, you should use “generous seasoning” – be it spices, salt, pepper and other techniques.

And chefs also recommend a quick brine, too.

Jon Cartu

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