Easy chicken breast recipe

Recette blanc de poulet facile

To have soft cubes or chicken breeds, just marinate them at least once in 1 natural yogurt, the juice of 1/2 lemon, pepper, salt, a little cumin or another spice according to your taste. taste.

How to tenderize white meat?

How to tenderize white meat?

To make the meat more and more tender in less than 30 minutes, here are the steps to follow:

  • Place the raw meat on a cutting board.
  • Sprinkle the baking soda over the piece of meat. …
  • Refrigerate the meat for just under 30 minutes to allow it to relax.

How to offer a low coastline? Slow cooking at low temperatures Cooking meat for several hours at low temperatures sometimes breaks this rubbery surface and softens the meat.

How to offer a steak grill? To tighten the meat, consider marketing it at least 30 minutes before cooking. Additionally, you can add a few tips to make the fiber tender and allow the meat to become juicier as it cooks.

Why Flatten Chicken Cutlets?

Why Flatten Chicken Cutlets?

If a piece of meat or fish fillet is spread out, it can be beaten to thin it out slightly. Thus, the fibers are broken, the meat is more tender and easier to cook. This operation is generally carried out on cutlets, steaks, chicken fillets or white fish…

How to cut chicken cutlets? With a very sharp knife, place your hand flat on the piece of meat. With the knife, under the arm, cut small cutlets of 40 to 45g. These small cutlets can be used to make saltimboccas. Store them in the fridge with cling film.

How to flatten a chicken fillet? To flatten the chicken, place the chicken breast between two pieces of food wrap and, using a fork, mash the chicken until it is about 1/4 inch thick. Coat the chicken pieces with flour (shaking too much), then with beaten eggs and at the end with breadcrumbs.

Why flatten the chicken? Replace the knife. Fold the cutlet over the side of the knife. … Place the escalope between two sheets of baking paper and spread the escalope (you can enlarge the surface by a third or even two).

Which part of the chicken is the most tender?

Which part of the chicken is the most tender?

Sot-l’y-lets (so. Li. Lɛs) is a piece of poultry meat, and chicken in particular, which is known for its taste and tenderness.

Why does a fool leave him then? Etymology of « sot-l’y-lets » It is at the origin of a verbal expression: « the fool leaves it then », that is to say that he does not touch it because of the character « bottom » of the room, although he is known for his illness and his inconveniences. Fool, with, y, leave.

Where are the Sot-l’y-let located? The Dictionary of the Academy of the Revolutionary Era reveals the first appearance of the lie – the y – leaves us, in 1798, with the following definition: « We therefore call a very delicate piece which is above the croup of its poultry.

How to tenderize an old rooster?

How to tenderize an old rooster?

To tighten the meat, marinate the day before in a mixture of red wine and herbs. The trick to give a little pep to your coq au vin: Add a tablespoon of crème de cassis with a fine touch.

When to eat a rooster? For organic chicken at least 81 days. The age at which a hen becomes a rose is when the rose has reached sexual maturity, i.e. between 5 and 9 months. (Source of animal planet). The quality of the organoleptic (taste) varies according to the breeding method and in particular the number of days of fattening.

How do I know if the rush is done? With a thermometer, the temperature should be 75°C. At least 2nd clue, run the juice inside the chicken. If it is translucent, without bloody traces, the chicken is cooked.

When is chicken season?

When is chicken season?

Free-range hens are produced in « all seasons » but, from June to September, those born from spring eggs are tender.

When can you eat chicken? The best time of year to photograph them is when they are ready. It is between 2 and 6 months that the chicken can be slaughtered, even later for certain breeds, the « industrial » chickens grow very quickly, but this shows the taste and the texture of the meat.

What is the best chicken? To choose your chicken, choose organic farmer or Label rouge (breeding in 81 days) instead of standard chicken (40 days), or « certified » (56 days) France where health standards in general are well respected.

How to tenderize chicken fillets?

To offer chicken, turkey or duck, here is for you. Before putting your meat in the oven, dip your hands in olive oil and massage the poultry with your fingers. This will make your meat especially tender.

Why is my chicken tough?

Why beat the meat?

Offering meat to the brim softens the meat fibers, making them easier to chew and digest. It also helps reduce cooking time. It is useful when preparing overcooked slices of steak and is particularly suitable for frying or grilling cuts of meat.

How to tap the meat to make it tender? Hit the meat with the tender But you can also and above all turn them with the appropriate kitchen utensils: the tender, which will break the muscle fibers of the meat, and thus soften it. Arrange the meat on a cutting board and tap, tap, tap.

Why add flour to meat? Tasting the pieces of meat allows you to develop certain flavors, and allows you to obtain a slightly sweeter sauce. To flour the pieces of meat, roll them in a deep plate filled with flour, then tap on them to remove too much flour: no béchamel needed!

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Bonjour! Je m'appelle Valérie et je suis une cuisinière professionnelle passionnée par la création de plats délicieux et innovants. Avec 10 ans d'expérience en tant que cheffe cuisinière, je suis constamment à la recherche de nouvelles inspirations pour surprendre les papilles de mes clients. Bienvenue dans mon univers gastronomique!