Cooking

There are so many different ways to cook chicken.

You can stir-fry, grill, pan-fry, BBQ or roast chicken.

Stir-fry.

If you want to stir-fry chicken, breasts or boneless thighs are the most ideal cuts to use. Use a sharp knife to cut the breast or thigh into thin slices.

Heat your pan to a high heat. Add a little oil to heat. Cook your slices until golden brown and  cooked through.

With stir-frying, its best to add the chicken in batches as adding too much meat at once reduces the temperature of the wok, meaning the chicken will stew in its own juices rather than cook quickly and brown with a lovely natural caramel flavour.

Grilling/BBQ

If you would like to grill or BBQ chicken, choose breast, thighs and drumsticks.  If you are using the BBQ you can char-grill both sides for colour and flavour and then place in the oven to cook through thoroughly with moderate heat.

Or you could start your chicken in the oven to make sure its evenly cooked before finishing it off on the BBQ for taste and flavour.

Pan-frying

To fry chicken, the ideal cuts for this are chicken breast & boneless chicken thighs. These are the parts that are small enough to cook through without the outside overcooking and burning.

To fry chicken breasts, heat a frying pan on medium heat. Add small drop of oil and allow to heat through. Place the chicken breast in the pan and allow to cook until brown and golden. Turn over and repeat until chicken breast is cooked through.

Baking/roasting

For roasting wings, drumsticks, chicken thighs & whole chickens are best. As these cuts have a bone in the centre, it takes these cuts longer to cook all the way through.

By baking, the chicken will be cooked evenly heat all the way through, while gently cooking the skin at the same time.