For meat eaters, chicken is a popular choice when it comes to planning meals.
It’s versatility means you can enjoy it roasted, slow cooked in a casserole, as nuggets for the kids, or covered in salt and pepper seasoning for a quick fake away.
But there’s a mistake we’ve all been guilty of making and that’s overcooking the meat so it ends up dry and flavourless.
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Unlike beef and lamb, which can be enjoyed on the rare side, chicken needs to be cooked through to ensure you don’t end up with a nasty case of food poisoning. And therein lies the problem.
People can be so worried about undercooking the meat, that they end up overcooking it and ruining what could have been a tasty dish. Thankfully there’s some simple tips you can follow to get it just right, reports BirminghamLive.
The main thing to remember is that the internal temperature of a chicken should be 165 degrees, no matter how you cook it. That way it won’t be underdone and a health risk, or overdone and tasteless.
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Chefs recommend picking up a food thermometer to ensure you have perfectly cooked, tasty chicken every time.
The other tip chefs recommend is to use “generous seasoning” such as spices, salt and pepper or marinades to add plenty of flavour and avoid a bland, underwhelming meal. It's that simple.
