Cooking Chicken

Adding chicken to your dinner can be a great way to boost your healthy protein intake and avoid those added calories that manage to sneak into meals. However, if you’re one of many who finds themselves cooking chicken night after night, then you may quickly realize that poultry can get pretty boring. Odds are you’ve turned to nearly every spice in your cabinet and gone through almost every recipe you can find. And while most recipes promise juicy results, the outcomes are often far from it.

While we envision a juicy, tasty chicken dish, the reality is that even the most seasoned chefs experience this problem. To save you the hassle of cooking yet another dry, overcooked chicken plate, the following are 20 things you should avoid whenever you decide to try your hand at cooking a chicken dinner.

20. Using Low-Quality Meat

Chicken

A chicken dish is only as good as the quality of the chicken. If you begin with factory-farmed frozen chicken, the probability that your chicken will taste dry is high. Whenever possible, try purchasing organic, free-range, and locally produced chicken from a fridge rather than a freezer.

19. Using Skinless Meat

Skinless Meat

De-boned and de-skinned chicken can seem like a simpler option to cook, but when it comes to chicken, tossing out the skin is essentially tossing out the flavor. If the fat from the chicken is what has you worried, worry not. Experts from the Harvard School of Public Health explain that these fats are actually healthy, unsaturated fats. Leaving the skin on the chicken allows the chicken to retain moisture and flavor.


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