What's your favorite way to cook a chicken?

Ive never had a meat thermometer, always rinsed off chicken, usually thaw on kitchen counter. Never gotten sick. Been Cooking over 40 yrs.

salt pepper onion powder garlic powder something red (paprika, chili powder, cayenne, pepper flake, etc) something green (rosemary, thyme, basil, cilantro, etc) best basic chicken seasoning

I've been washing my chicken for years as well as generations before me and have never had a problem with contamination. The problem is people don't disinfectant their surfaces afterwards!

Thank you to whoever's adding the subtitles and sections on the video! Personal notes for myself: - Try brining and marinating. - Something to try: "If you like crisp skin, then NEVER wet brine, always dry brine" (From Spencer Margolis in the comments here.) - When tenderizing the chicken, move out from thickest portion to thinnest portions and aim for 3/4 inch thickness. - Don't overcrowd the pan; let the chicken not touch other food as much as possible. - Two things: (1) Get a thermometer; I've been cutting into the chicken to make sure it's cooked, but that prematurely releases juices that should stay in the chicken to keep it juicy. (2) Let the chicken rest before serving it so it can finish cooking and keep in more juices.

Indeed ... wonderful and useful information on preparing chicken. Thank you!

Thanks for sharing from Atlanta Ga USA helpful 👀 next time first time here

People of Haiti fill a bowl with water, put the chicken in. Pour out the water (you'll notice the water is kinda cloudy. YUCK!) then rub it down with lemon, lime, or a sour orange. Make sure to get all the cracks and crevices. Then viola! Cleaned chicken

That actually is a very instructive video. Learned 1 thing or 2 there... thanks for sharing !

I always clean my chicken,Always been doing that for years....🍗🍗🍗

Good vid, thanks. You forgot to mention a way to test if a whole roast chicken is cooked - put a skewer into the thickest part of the thigh. If the meat juice that comes out runs clear, it's cooked. If not it needs longer cooking. These days, though, I use a meat thermometer.

Great info!!

NIce ideas my friend ...... I think i will try on my next recipe ! ! ! ! Thanks a lot ! ! !! ANd Hello from FRANCE ! ! ! ! 🌟🍓🍊🍚🍎💖🍄🍭💛🌟🍓🍊

Nice ideas and very informative

I will always wash chicken !!! Always. This instruction use to be on the label years ago when you bought chicken. You can always soak chicken in a bowl of water for 5-10 mins with 1tsp vinegar and half teaspoon of salt. Then wash, trim off fat and extra small feathers if any in the bowl and then rinse and second time with plain water. Pat dry then season.

i wash my chicken. i work in a poultry plant i know what goes on in there.. i wash it to get the snot. chewing tobacco. and sweat off of it...

I'm sorry but I'm washing my chicken! No one said run it under a pipe and let it splash all over the place but a bowl with water some lime or vinegar cleans it well.

If you like crisp skin, then NEVER wet brine, always dry brine

I eat chicken a few times a week. Never got food poisoning. Depending how I'm cooking, a nice wash/soak in saltwater is great. Want to defrost quick and marinade before cooking... leave on counter.

Chicken thigh is just the best part of meat

Browning happens when chicken hits a hot pan? I never would have guessed.

I can make a mean, tasty stir fry with good quality chix breast. Also, lemon pepper baked chix is another one of my specialties.

When people say "Don't wash the chicken" , they assume the water would splash all over the place and carry with it the bacteria. What if I wash it and no water goes anywhere else but down the drain? That's easy to do.

Very good video good info.

Another note I’d like to make an comment to this. A old fashion farm raised chicken that has reached a full maturity at least six months old is a much more flavorful chicken. Unfortunately, people today consider them Game because it has test. Chicken today is flavorless boy in the market at 6 to 12 weeks of age not enough time to develop flavor. Free range chickens that have plenty of sunshine and natural forage develops a truly great flavor over chickens that are kept inside on a controlled grain diet. The two types of chicken cannot be considered the same thing in anyway shape or form. The biggest trade-off is that the free Range order bird may be a little tougher. This requires skilled cooking and handling. But this is not necessarily the case. I had a two-year-old hen that was becoming overly dominant and beating up on my other birds. She was also incredibly fat and her eggs were very wrinkled due to her fatness. She fed eight people and there was leftovers. Plus she was shockingly tender and extremely fatty.

A meat thermometer I bought years ago is one of my best investments.

Allowing a protein to rest will raise its temp by about 5 Degrees. As mentioned it will still continue to cook.

You haven't addressed my favourite part, the Leg Quarters! I usually boil as we don't where I live have a convection oven (only a microwave) so i boil and in the water I use a generous portion of Tarragon. AQlso when done I usually douse the bird quarter in teriyaki sauce. A littla Japese touch as I am in part japanese. Believe it or not, it is easy, simple, and turns out nice for a nice flavoured legquarter! I serve with veges, rice (brown) potatoes, or pasta. Nice.I also have a recipe for Poule de la orange. dice into large cubes good sweet oranges (Naval) stuff inside of whoe bird, add a touch of unsweetened cinnamon and unprocessed cacao power. Bake in a real convection oven (which I don't unfortunately have access to at present, but that will change) and bake at 175C (about 350F) for an hour. Comes out very nice! (I came up with this recipe when I was only 19)

Biggest mistake is eating them and then feeling bad about it... then repeating the process 😅🤣

It is AL wise A good idea to wash chicken one would be SHOCKED to see that comes off after washing Chicken this sounds so strange to what i was told when i was taking classes in cooking school i think i'll still wash chicken thank you

If deep frying drumsticks or thighs it helps tremendously to debone them and slice them open to increase surface area and thin them out. Those pieces are thicker and may not fully cook trough otherwise.

Don’t give away the secrets of the best parts pleassse!!!!!!🤫😲 The thighs are the best and the legs.

Chicken thighs being underrated? Sorry, but you're living under a rock

The best instructive video ever .very nice Simple recipes! Nicely done video complements from Australia.

These tips for choosing the right chicken happen to be the same rules I used when I was dating.

I've seen people bleed on food, drop food, sneeze on food etc and package it up like nothing happened. If you don't want to clean your meat before prep that's fine, but if you're saying cooking to the right temperature kills bacteria anyway. Then why should it matter if people wash it or not? I wash my meat (not in the way you guys showed in the video though) because I've worked in factories and i know what goes on there.

I see Coles clips of Curtis stone!! Aussie aussie aussie

As someone who has been cooking for most of my life and is currently a catering services specialist student let me tell you some things. Cook the fillet only if you have perfect timing. I personally don't really like the texture of it but in some recipes it works amazing. The easiest cut would be the thigh. Having perfect timing is still super important, because bird meat can get dry super fast. And dry meat is bad meat. Having more fat or just cooking in a lot of fat will make your meat juicier. Thigh has nice amount of fat and it helps keeping it moist (and don't be scared of fat. Fat wont make you fat, but eating too much will. Any unused calories will be stored up as fat. You can get fat from low fat foods just as easy as you can get fat from just normal foods. Fat makes food taste better... just don't eat too much of any food). If you are on budget and aren't afraid to get your hands dirty buy a whole chicken. You will get many good cuts and you can make stock from the bones. Chicken stock is super healthy and helps you digest your food. It also tastes amazing. For making stock I suggest adding onion without peeling it, because then you will get a nice golden color to your stock. Another way to check if your chicken is done is to stab it and see what color are the juices that come out. If its red then its still raw. If you are cooking many pieces just that the biggest one and cut it in half. If its done then the rest will be done too. Also remember to take the chicken off the heat just before it hits that finishing temperature, because it will keep cooking even after you take it off the heat. The bigger the piece the longer it will keep cooking after you take it from the heat. If you really want to cook chicken perfectly then you will have to learn how to tell when its perfectly done. Timing is everything. I also suggest not slow cooking chicken since that will make it dryer. What can also make it dryer is adding salt when marinading it. Salt attracts water so just add salt when you're about to cook the chicken (or any meat really) or when you're done. Adding sugar while marinading will increase its juiciness. If you don't like sugar you can just add starch. Have fun cooking.

I'm another Aussie who's never ever washed a chicken before cooking it. I've been cooking chicken for over 65 years without a problem. Out here, poultry sellers are constantly subjected to rigorous checks by the food standards association inspectors and the penalties for failure to comply are severe.

Never washed chicken and never had food poisoning.. this might be just because I'm in australia, we have pretty good standards for food safety here

I'm a licensed chef. Yes, cooking chicken at the required temperature will likely kill E-coli bacteria, but wash your chicken anyhow. I always wash chicken in a large bowl of cold water with three tablespoons of bleach. Then, I rinse it again in plain cold water to remove all of the bleach. Incidentally, it does not change the natural flavor of chicken. It may sound ridiculous, but I've been cooking for 49 years and no one has ever become ill from my cooking.

This is the narrator I prefer :)

You can stick a cotton string tied fresh bundle of herbs and lemon wedges in the cavity of a whole chicken and stuff the neck only, stuffing the whole bird means it takes longer to cook.

1:52 Wash it in a container with vinegar or fresh squeezed lime/lemon. Pour it carefully down the drain, rinse with water and pour it carefully down the drain... no raw chicken water splash.

You don't need to be Einstein to figure out other ways to wash chicken, or any kind of meat. And, I agree with the comments that cite how anyone who thinks there's nothing the chicken goes through in a poultry plant that needs to be cleaned off lives under a rock.

Mashed, I like your content but I have to enable my ad blocker on your channel because your videos have too many ads. Try to put at most 3 ads on a 10 minutes long video.

nice

Most people wash their chicken as part of prepping the meat, for example to get rid of blood, feathers, parts of kidney, gizzards and grit from a badly cut bird, etc. Even if washing increases the risk of contamination, that small increase is not worth the fuss. Wash your meat without splashing if you need to. But wash your hands afterwards and be careful not to contaminate cooked food or utensils you are going to use to eat later.

I dunno about you but me and my family washed chicken before cooking for like since I was born, never had any food poisoning in my life.

I've been rinsing chicken all of my life, and so did my mother, and never had food poisoning🤨🤨🤔🤔

Wash your chicken..just dont do it under running water..fill a bowl or pot..class is over!!

Tried to cook your fried chicken with a air fryer it will work and it's much healthier

Seems like after watching this video, I've made more mistakes than I realized whenever I cook any chicken. I'll have to make sure to remember that next time--especially when it comes to thawing them.

WOW! Who knew?!

How have I survived? But I'm eating delicious chicken so oh well

Welcome to Nigeria, where you can only get chicken thighs in store. Underrated my underpants

You can rinse off a smelly old slimy chicken. If it stops being smelly it's good to eat! That's my super tip

Had to make a second comment, can you tell me an unsuitable season for chicken?

I've always been a fan of thighs over breasts mainly because the texture and the taste. I'm all about the dark meat. That said I've baked breaded chicken breasts and they're absolutely outstanding. As the video suggests you do a little tenderizing, give it an egg wash then into seasoned breadcrumbs then bake for about 40 minutes and you'll have some incredibly tasty and juicy chicken breasts. Yum!!

KZfaq recommended me a chicken cooking video

Absolutely, chicken thighs. They are always moist and tasty.

When is thigh consider underrated? Everyone knows that thigh and leg are the most requested parts in fast foods.

I'm gonna rinse all meat no matter what the "know-it-all's" think ....I just don't have a splash-fest while doing it.

The Hound approves.

I ALWAYS BUY THE THIGH, IT IS MORE MOIST AND HAD MORE ZINC AND IRON THAN BREAST.

Biggest mistakes people make is overcooking and not cooking to temperature. With any meat or food forget what you ever learned about cooking times and temperatures, when it hits the proper internal temperature it is done. It is up to you to monitor this and adjust the temperature if it is close to get the sear or browning desired before it hits this temperature. When frying, grilling, boiling, steaming or roasting vegetables they are done when they are tender and have the right colour to them. I’m not a chef, but chefs don’t get taught recipes in culinary school, recipes teach people bad habits about cooking everything the same amount of time not factoring in exact weight or thickness.

I never use salt on chicken. I just rub sesame oil in to it. Never had an objection to the result.

Never leave your chicken out for more than two hours, also, always leave your chicken out for more than two hours...

How hard are you running your water to get that kind of splash?

From I come from the chicken is prepared live in front of me very hygienically so I don't need to wash the pieces

I guess for some who can’t go without washing their chicken, maybe the chicken would be washed in a large saucepan where the water is less likely to spread so much and splash so heavily 🧐

Chicken skin is disgusting.. and this video scared the shit out of me.. thanks

As a restaurant manager, I had to cut my own chickens. That leads me to my point: chicken is certainly the most hazardous food you will process, unless you're into Japanese blowfish. You must put the knife and cutting board into the washing machine and wash hands thoroughly and constantly. The growers do their best, but Consumer Reports has never tested a chicken sample and not found some troubling bacteria counts.

Is this a video for children or people who have never eaten?

Great video very informative,,, but me being a che'f i always wash my meat

I always wash my chicken meat for 40 years cleaning it from where other people have touch it at a factory.

First you say bacteria will multiply when left out for 2 hours, then you say leave the chicken dry for 4 hours.. I'm so confused.

Vinegar and water, that’s how I clean my chicken.

Sorry. Still gonna wash my chicken.

Marinate chicken in Taco seasoning and Italian Salad dressing.

Yea, thighs are a secret underrated part of the chicken; only true Chicken lovers appreciate it. Chicken breast is overrated and basic but is the most accepted part to use in American restaurants.

Now i want chicken

Well I know whose house I won’t be eating from. To not wash the chicken is disgusting.

I love the thigh but here in the Philippines the butchers do not know how to cut up a chicken so they cut the thigh in half with half going to the leg and the other half going to the back, It sickens me to see the thigh never being served in fried chicken places here.

Shake and bake thighs are the best. I take the skin off and shake and bake that by itself. It's almost like bacon.

I've undercooked my chicken before... twice... Don't expect me to even touch raw chicken anymore.

I have not watched this but only read the comments. Washing a chicken is truly optional for one simple reason: the heat will kill any germs anyway and nobody eats a raw chicken... anyway.

The bad bacteria will multiply more if one waits 2 days of that marinading solution before consuming..!?

I eat red chicken and I love it. If you soue vide it the color dont mather, like life LOL

I bought chicken with 1 bloody spot but I know to avoid stinky meat.

Way TMI here. It is too complicated in here. I will continue to slow cook my skinless, boneless, chicken breasts in my slow cooker when all I have after is nice moist chicken to eat. Most of the time it is in just water without seasoning, I love the taste of chicken so why screw with it? Now sometimes I will have chicken BBQ but that is rare because of all the sugar in BBQ sauce.

How can you get over 42 thousand views and only 770 likes on this video. Like!

Who washes chicken I've never heard of that one before. Is it an American thing?

LOL, I always wash my chicken, just with nowhere near as much water pressure as in this vid. people who blast their raw chicken with water deserve food poisoning, haha.

To be safe I always cook all my chicken to a minimum of 170 degrees and sometimes as much as 190 degrees.

Agree with most of the video, but I disagree with "there is never a good reason to remove chicken skins". When I am cooking ANY dish that doesnt benefit from crispy skin (see high mosture recipes), I pull the skin and save it in the freezer. After enough chicken skin and chicken trimmings have built up, I render it into shmaltz. I have plenty of family recipes that call for shmaltz... and every time I render it, I end up with some chicken Chicharrones. To me, Shmaltz is a necessary cooking item. Especially when I want a kosher comfort food.

Anthony Bourdain ate raw chicken in Japan. It’s possible, but the chicken has to have been raised the right way.

I dont make mistakes when cooking chickens.

Do you live with significant others that both want skin on and skin off? I got a suggestion that will meet everyone's needs. If you don't want the skin but someone else does, remove the skin off your portion. Cook your skinless chicken your style. Bake the skin you removed in the oven with your choice of seasonings until crispy. I recommend in a parchment lined baking sheet. Then take the cooked skin and chop it into bits. Take small tortilla shells (flour or corn) and put the baked skin with chopped onions, cilantro, a lime wedge and hot sauce in the tortilla. Enjoy. No waste and everyone is happy.

I remember one time when I was little I walked into the kitchen and my mom was cooking chicken in the oven and I saw all the blood coming out of it and swore to myself that I would never eat it again