All About chicken. 2. T high. 1. Breast. Neck. Breast. cook's basics. The most commonly consumed poultry may be more complex than you think

Transcription

1 All About chicken Neck The most commonly consumed poultry may be more complex than you think Words Marisse Gabrielle Reyes photographs winston lo illustration pyae phyo oo Recipe Annette Tan recipe image Mervin Chua main image 123rf SPECIAL THANKS TO COLD STORAGE ( 1. Breast This large piece of meat, from the breast area of the chicken, can be purchased whole or in halves (left or right side of the chicken's breast) with the bone in or out, and with the skin on or off. The tenderloin, which is the long muscle near the breastbone, can also be sold as a part of this cut. However, the tenderloin is more muscular and tougher in comparison to the rest of the chicken's breast. The breast is a lean cut, so it's low in fat which also means that it can turn dry if not prepared with care T high This hunk of dark meat, which is the portion of the leg above the knee joint, is rather coveted. Because this muscle is used quite frequently during a chicken's life, the meat is slightly more muscular, but is tasty and has a good percentage of skin and fat. Like most cuts of chicken, this piece can be sold with the bone in or out, and with the skin on or off. 2 Breast 42

2 Tail 3 3. Neck This rather unpopular part of the chicken contains very little meat and tends to be quite bony. It's a relatively cheap cut and is traditionally used for chicken stock. Interestingly enough, several cuisines around the globe have found very different, tasty uses for chicken's neck: they are braised in China; stuffed with fat and offal in Jewish cuisine; and served in tacos on the streets of sunny Los Angeles Wing There are three parts to the chicken's wing: the wingette, drummette (the bit with the most meat), and the wing tip. There isn't much muscle on these guns but there's a high ratio of skin to muscle. So if cooked properly, the muscular part of the wing can be extra juicy and the skin can be super crispy. Wings are cheap, making it a popular choice for street food and bar snacks. Wing Thigh 5 5. Drumstick The drumstick is the bottom portion of the chicken's leg and is sold with or without skin. Because it's typically sold with the bone in, the drumstick tends to be quite a flavourful piece of meat. The bone, cartilage, and skin help to tenderise this rather tough muscle. Drumstick All Pro-B Chicken parts used in this section are available at all Cold Storage stores island wide. Pro-B chickens are fed a diet that contains lactobacillus, but is free from any form of vitamins or antibiotics. Lactobacillus is a beneficial bacteria that aids in digestion and boosts the chicken's immune system all these make for healthier chickens. Pro-B chickens are also raised under environmentally controlled conditions with minimal stress, resulting in extra tender and succulent meat. No time to cook? Grab a Cold Storage BBQ Chicken to go instead. Freshly roasted in-store daily, the succulent meat makes for a perfect, fuss-free meal that is great on its own, or sliced and added to salads and sandwiches. 43

3 6. Tail Love it or hate it, us foodies know that nose to tail (or in this case beak to tail?) dining is in. This end-piece is also called the Pope's nose, Parson's nose, or just plain chicken bum. Bottom feeders claim that this is the best part of the chicken high in fat and very crispy - but it's not for everyone. The tail is also said to be high in iron and calcium. 7. Head Chicken heads normally are not eaten whole, although they are prepared that way in certain parts of Thailand and Indonesia. The head is very bony and contains a lot of cartilage and bone, making it a good source of collagen and gelatin perfect for making chicken stock. However, in China, they're sometimes thrown directly into soups Gizzard The gizzard is an organ, similar to the stomach, in the digestive tract of a chicken. They're slightly chewy and flavourful, and are widely prepared all over the world. 9. Feet Although the feet are not the most attractive part of the chicken, they're quite popular in Asia. There is almost no muscle on the feet, as they are comprised of mostly skin and tendons. Chicken feet are best cooked in a tasty, flavourful sauce Liver Chicken livers are small, but have a smooth texture, a mineral-like flavour, and high levels of vitamins and nutrients like folate and B12. The uses of liver are very diverse from pâtés to sauces to simple barbecued skewers. 11. Heart Chicken hearts are lean, tender and have a slightly metallic taste. They're highly dense in nutrition, carrying good doses of protein, iron, zinc, B12, and riboflavin. We love them best when they're simply grilled or sautéed with butter and garlic. Varieties of chicken There are many varieties of chicken, but here are a few of our favourites: Kampong chicken Native to Indonesia and Malaysia, kampong chicken is traditionally free-range and is raised in local villages. The meat is said to be more flavourful than commercial chickens, which means that it can be more expensive. Black chicken Also known as silkie, black chickens are widely used in Chinese herbal soups and braised dishes. Capon - Capons are male chickens, which have been castrated to improve the meat. These large birds are sometimes force-fed in countries like Spain. Cornish game hen These small birds are also known as rock cornish, rock cornish hen, or poussin and are typically consumed in parts of Europe. At the time of slaughter, they usually weigh only slightly over 1kg. A life well lived Free-range Somewhat of a buzzword in the recent days, the term free-range simply means that the chickens had access to the outdoors a rather loose definition that marketeers point that some farmers justify rather loosely. Natural Another vague term, this label simply means that there have been no additives to the chicken after it has been slaughtered. Organic If you're concerned about the quality of your chicken, going organic is probably the best. This means that 100% of the food that the chicken had eaten during its life was 100% organic. This also means that they are antibiotic-free. 44

4 HOW TOS How to truss a chicken 1 ) Place the washed chicken breast side down. With cotton cooking twine, go round the neck then under the thighs, then flip the chicken. How to butterfly chicken breast 2 ) Wrap the chicken's legs together as tight as possible at least two times. Next, string the twine over the chicken's upper thighs and shoulders. 3 ) Then flip the bird over and crisscross the twine over the chicken's back. Bring the twine back to the chicken's neck, tie a knot, and snip off excess twine. Tuck in the wings under the twine. 1 ) Place the washed chicken's breast on a chopping board. With a sharp knife, cut into one side of the chicken's breast. Start with the thick end of the breast. 2 ) Be careful not to cut through to the other side of the chicken's breast. Carefully open the chicken's breast. 3 ) Cover the top of the chicken breast with cling wrap and roll over the breast a few times with a rolling pin to even out the thickness of the meat. How to spatchcock a chicken 1 ) With kitchen shears, cut along the left side of thebackbone of the chicken, starting at the neck or tail. 2 ) Turn the chicken around then cut along the right side of the backbone to remove the backbone. You can save this to make chicken stock. 3 ) Place the bird on a flat surface with the breast side up. Press on the breast or make a slight incision on the bone to flatten the bird. 45

5 cook's basics Prep 10 mins easy cook 8 mins serves 2-4 Cashew chicken 2 tbsp cooking oil 2 cloves garlic, chopped 100g chicken breast fillet, large dice 1 tbsp fish sauce 1 tbsp oyster sauce 1 red pepper, seeded, large dice 1 yellow pepper, seeded, large dice 1 carrot, peeled and thinly sliced ¼ cup toasted cashew nuts fresh coriander leaves, for garnishing 1 ) Heat oil in a wok over high heat. When it starts to smoke slightly, add the garlic and fry for 30 secs. 2 ) Add the chicken, fish sauce and oyster sauce and stir-fry for 3 mins. 3 ) Add the peppers and carrot and stir-fry till the chicken is cooked through, about 2 mins. 4 ) Add the cashew nuts, stir-fry for 30 secs and transfer to a serving plate. 5 ) Garnish with coriander leaves and serve immediately. Brought to you by Enjoy 10% savings on regular-priced items when you spend a min. of $160 with your American Express Card. Terms and Conditions apply. All ingredients featured are available on giantonline.com.sg/recipe 46