Prepare chicken safely: no need to wash it!
Before you put the drumsticks in the oven, it’s worth knowing a few rules for cooking chicken. According to Gintars Bačkovs, Iki’s meat technologist, they will make life easier and can protect against mistakes that have serious health consequences.
“First of all, remember that you don’t need to wash the chicken itself. Although many have been taught to behave this way since childhood, research has shown that it should not be done. Washing is expected to get rid of impurities and bacteria, but the opposite happens – splashing water spreads potential bacteria from the chicken much more widely. However, it is necessary to wash your hands well both before and after working with raw chicken. Be sure to use soap and wash your hands under warm water for at least 20 seconds,” points out the meat technologist.
It is also important to have a separate cutting board for raw chicken. A glass is preferable, because it is the easiest to wash it safely. Wooden and plastic materials are more easily damaged, dirt and bacteria can accumulate in them more easily.
“Ideally, you should have a separate knife for raw chicken, but if you don’t have a lot of them at home, then make sure that the knife is well washed in hot water with detergent after contact with meat. Also, keep raw chicken juices out of ready-to-eat foods like fruits and vegetables. In addition, use separate plates and utensils for raw and cooked chicken dishes so that raw meat bacteria do not contaminate the heat-treated product,” says G. Bačkova.
Important for building and repairing body tissues
Dr. Edita Gavelienė tells the media that chicken, together with turkey and rabbit, is classified as “white” meat, while “red” meat includes, for example, pork, beef, and poultry – duck, goose.
“Such a division of meat is related to its influence on human health. For example, “red” meat is richer in iron and some other micronutrients, but due to the higher content of saturated fat and other properties, its abundant consumption is associated with the development of chronic diseases such as heart disease, vascular disease, cancer or diabetes. And “white” meat is not associated with the development of chronic diseases,” notes the nutritionist doctor.
Dr. E. Gavelienė points out that chicken is a rich source of high-quality proteins, which are very important for the construction and restoration of body tissues: for example, skinless and boneless chicken breast is particularly lean and contains less fat compared to other parts of the meat.
“This makes it an excellent choice for those looking to maintain a healthy weight or reduce their total fat intake and get more protein.” In addition, chicken is not only a source of protein, but also a source of various important nutrients, including B vitamins such as B6, niacin (B3), and riboflavin. These water-soluble vitamins play an important role in energy metabolism, skin, eye and nervous system maintenance. “Chicken also contains important minerals such as phosphorus and selenium,” says the nutritionist doctor.
Dip into the rack and hang in the oven
It is said that the most important step in preparing drumsticks or other parts of chicken in the oven is the marinade, but good cooking technique is also necessary to achieve the perfect result. There are various ways to prepare drumsticks – they can be fried in a “bed” of rice or vegetables, covered with sauce. However, the most popular methods are those that reward a crispy and temptingly browned skin.
According to culinary technologist G. Urbonavičiūtė, there are several universal rules to achieve this:
* Baking should be done at a high temperature of around 220 °C.
* Pat the drumsticks dry with a paper towel before marinating, otherwise the moisture may interfere with the crispness.
* Mix the spices with olive oil or melted butter and brush the drumsticks.
* When baking, it is important not to compress them – leave space for air to circulate between the sides.
* Bake in the preheated oven for about 35-45 minutes or until the internal temperature reaches 74°C.
* If the skin is not as crispy as you would like, you can turn on the grill function for the last few minutes. Just watch carefully so it doesn’t burn.
Another trick, which was called phenomenal on social networks a couple of years ago, is an unusual way of putting drumsticks in the oven. They are usually placed in a baking dish or on a metal grill, but you can do it more cleverly.
“All you have to do is stick the bony tip of the shin through the gaps in the grill. Then, when they are lifted, the juicy and meaty part of the legs will remain hanging. Dip the lower legs so that they do not touch each other – it is best to do this in a checkerboard pattern. The drumsticks cooked in this way will be perfectly browned from all sides, not only from the top,” says the culinary technologist.
There is another advantage of this method. You must place a tray under the fried legs, and it is even better to put it full of vegetables – these will not only cook together, but will also be even tastier, because the fat of the fried chicken will drip on them. It is only important not to forget to wash the grill well after such cooking.
Wondering what to marinate the chicken in? G.Urbonavičiūtė suggests trying something new – using mustard.
Chicken legs with mustard marinade
Servings: 10 drumsticks
Cooking time: 80 min. (10 min. preparation, 30 min. marinating and approx. 40 min. baking)
10 broiler chicken legs,
¼ cup olive oil
4 cloves of garlic,
about 4 tablespoons of finely chopped parsley,
juice of 1 lemon,
2 tablespoons of Dijon mustard,
1 tablespoon of salt,
ground black pepper.
Favorite vegetables: potatoes, peppers, red onion, mushrooms, zucchini, etc. To taste them – a little oil and Provence herbs or other favorite spices.
* Mix well all the marinade ingredients in a bowl and pour it over the drumsticks. Mix with your hands to coat the chicken evenly, pushing a little of the marinade under the skin for a richer flavor. Cover with cling film and marinate for at least 30 minutes, or overnight.
* Cut the vegetables into large pieces, drizzle lightly with olive oil and sprinkle with herbs de Provence.
Preheat the oven to 220 ˚C. Dip the chicken drumsticks into the wire rack as described above. Place in the oven, with the vegetables on a baking sheet lined with baking paper underneath.
* Bake for 35-45 min or until chicken is cooked through. If you want a crispier skin, cook with the grill function for the last 2-3 minutes.
2024-02-04 06:03:50
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