Hint #2 - When grilling chicken, always grease the rack well. Why? Because as the bird cooks, the collagen in the skin turns into a sticky gelatin, which will in turn stick to a grate. Another way to solve the problem is to sear the chicken on the grill, and then finish it in a preheated oven for 15 - 20 minutes, breast side up.
Wednesday, June 5, 2013
Kitchen Hints of the Day!
Hint #1 - Always use tongs when turning meat on the grill. When a fork pierces the meat, it releases some of its juices, making it dry out more quickly.
Hint #2 - When grilling chicken, always grease the rack well. Why? Because as the bird cooks, the collagen in the skin turns into a sticky gelatin, which will in turn stick to a grate. Another way to solve the problem is to sear the chicken on the grill, and then finish it in a preheated oven for 15 - 20 minutes, breast side up.
Hint #2 - When grilling chicken, always grease the rack well. Why? Because as the bird cooks, the collagen in the skin turns into a sticky gelatin, which will in turn stick to a grate. Another way to solve the problem is to sear the chicken on the grill, and then finish it in a preheated oven for 15 - 20 minutes, breast side up.
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