Chicken meat

Chicken meat is the fundamental ingredient in many dishes and culinary preparations from around the world, as it is a very versatile meat. Its low flavor and low fat makes it possible to prepare the chicken with different marinades, sauces, or culinary techniques: fried, cooked, in salad, roasted.


Chicken meat is a very lean meat, with very little fat infiltrated as most accumulate under the skin, so if we eliminate the skin, we also remove most of the fat. If the preparation of a dish includes the skin, that fat melts with the heat and infiltrates the meat. Therefore, in order to be able to eat fat-free chicken, we must remove raw skin better than cooked.
In addition, it has a lot of water, and is therefore very fragile from the microbiological point of view: having more water is easier to grow microorganisms, pathogens or alterantes. That is why it is not usually eaten raw meat, because it is not good because of its low flavor and microbiological fragility, and can produce salmonella.
Nutritionally the chicken meat is very easy to eat and digest because it has very little collagen. From the point of view of micronutrients, chicken meat has the same amount of vitamins and minerals as other meats, but less iron. It is rich in proteins, vitamins A, D, B12, C, B6, calcium, and magnesium. It contains cholesterol in amount comparable to other meats, but being less fat its cholesterol content is lower. If consumed with skin, the contribution in cholesterol will be similar to other meats.

Different parts of the chicken are consumed, especially breasts and legs. Although they are also appreciated the wings, legs, the ridge, and the giblets (liver, heart, gizzard and crop). The parts of the viscera are usually discarded and are not included in human food, at least in Spanish cuisine. However the chicken livers have a great nutritional value, and are delicious fried with onion, or to make pates. The bones and neck or neck are used alongside the legs, which contain a lot of collagen, to cook with various vegetables what is called “chicken broth“.

CUTTING

The chicken is sold more and more explicited in:
Wings (Alas ) and united wings. The wings consists of three sections or phalanges: 1st phalanx the closest to the body resembles a small thigh, 2nd phalanx does not contain much meat but is more juicy, great baked, fried, barbecue, and the 3rd or tip, Barely contains meat is usually discarded or used for broth
Drumsticks (Muslos), formed by hams (jamoncitos, the lower part of the leg below the knee joint, also known as stilts) and contramuslo (upper leg above the knee joint) and that can be presented Separated or united
Breast (Pechuga), available with bone or if he, with or without skin, ideal grilled (boneless) roasted, stewed, fried or in sauce
– Rear quarter and rear quarter joined,
-Media

 

 

USES IN THE KITCHEN

Here are some of the uses that can be given to chicken in the kitchen:
-For fillets the most used is the breast, although they are also usually filleted from the countermuscle, and are more juicy and rich in fat (although they are made without the skin), but less beautiful and clean in sight. Fillets can be prepared grilled, breaded or, to compensate for the poor flavor, in marinades or with spices.
-To roast, if the whole chicken is not cooked the most common thing is to prepare the contramuslos or the hindquarters. Also sometimes wings are made to barbecue sauce, for example.
-For frying, the most commonly used are the wings, although you can also cook the whole chicken cut into small pieces or the cut-outs cut in half, and even the thighs, but being thicker it is difficult to do well inside.
-For stews, the whole chicken is usually used. Thighs, thighs or hindquarters may be cooked. For stews it is more appropriate a poultry chicken, raised outdoors, as they have more fat and, therefore, more flavor, and they are tastier.
-For broths are usually used chicken rather than hem, rich in protein, vitamins, calcium, iron and magnesium.

About the author

Montse Gonzalez