How to Prepare Chicken Before Cooking: A Step-by-Step Guide

Chicken is a popular and useful ingredient that can be cooked in a huge number of different ways. But before you can make tasty chicken dishes, you need to make sure they are ready. This is an in-depth guide on how to get chicken ready to cook.

Cleaning and Trimming

The first step is cleaning your chicken properly. Give it a good rinse under cold running water to wash away any dirt or debris. Use your hands to gently rub the chicken and remove any blood or feathers. Pat the chicken dry completely with paper towels when done.

It’s also a good idea to trim off any excess fat or skin from the chicken. You can leave some skin on for added flavor and moisture during cooking. But trimming off large chunks of fat will reduce the total calories and fat content.

Seasoning

Now it’s time to add flavor with herbs, spices, salt, and pepper Seasoning is a vital step to make your chicken taste amazing Some good all-purpose seasonings to use are garlic powder, onion powder, paprika, oregano, basil, and cayenne pepper.

You can also season under the skin to give the whole thing flavor. To do this, just be careful not to tear the skin. Rub the seasoning all over the chicken so that it’s spread out evenly. Spices will stick better if you add a little olive oil or butter.

Marinating (Optional)

For extra juicy and flavorful chicken, you can let it marinate anywhere from 30 minutes to overnight. The acidic ingredients in a marinade (like lemon juice yogurt vinegar, and wine) tenderize the chicken. Popular marinade ingredients are olive oil, garlic, ginger, soy sauce, mustard, and chili sauce.

Be sure to marinate in the fridge, not on the counter. And don’t reuse marinade from raw chicken on cooked chicken to avoid contamination.

Brining (Optional)

Another option is brining your chicken. This involves soaking chicken in a saltwater solution for 1-2 hours. The salt allows chicken to retain more moisture so it stays juicy when cooked. Make a brine with 1 cup salt dissolved in 1 gallon cold water.

Butterflying (Optional)

Butterflying is a great technique for whole chickens. They cook faster and more evenly because they can lay flat. To butterfly a chicken, lay it on its breast side down and cut out the backbone with kitchen shears. Turn chicken over and press down to flatten it out.

Trussing (Optional)

When you roast a whole bird, trussing keeps everything together nicely. To truss, tuck the tips of the wings under the chicken and use kitchen string or silicone bands to connect the legs. This keeps the shape of the body by pulling the thighs close to the body.

Partial Cooking

For dishes like chicken salad or casseroles, you may want to partially cook the chicken first. This can be done by quickly sautéing, baking, or poaching chicken until just partially cooked but not fully done. Let cool before chopping or shredding chicken.

Cutting Raw Chicken

You can cut up a whole chicken into pieces before cooking. This allows you to cook different parts separately. Use a sharp chef’s knife and cutting board. Start by removing legs and wings. Then slice off each breast half. Finally, separate thighs from drumsticks.

Pound for Even Thickness

Pounding chicken breasts to an even thickness helps them cook more evenly. Place chicken between two sheets of plastic wrap or parchment paper. Use a meat mallet, rolling pin, or heavy pan to gently pound to a uniform thickness.

Storage

Store raw chicken in the fridge right away if not using immediately. Place in an airtight container or resealable plastic bag. Raw chicken can be kept refrigerated for 1-2 days. For longer storage, freeze chicken for up to 9 months.