- When adding chicken to a recipe that calls for a measured amount, determine how much chicken is needed by following a standard of one pound of boneless chicken equals approximately 3 cups of cubed chicken.
- When roasting a chicken, an untrussed chicken will cook faster and more evenly than a trussed chicken.
- Covered chicken takes longer to cook in the oven than uncovered chicken.
- When frying, grilling, broiling, or sauteing chicken, remove pieces as they get done to avoid overcooking while finishing other pieces. White meat and smaller pieces, such as breasts and wings, will get done faster than dark meat pieces, such as legs and thighs.
- For a quick test of doneness when roasting a chicken, hold on to the leg, move it around, and side to side. The leg should move freely at the joint if it is done. Be sure to use other methods for checking doneness also!
- Do not overcrowd chicken pieces when cooking. Leaving space between them will allow them to brown and cook more evenly.
- If using a marinade for basting, set some marinade aside before placing raw chicken in it to marinate. Never reuse marinade that the chicken was marinated in for basting.
- Be sure to use a sharp knife when cutting or carving chicken. Sharp knives will make the job a lot easier, especially when having to cut in the joint areas, and will provide neatly cut slices and pieces.