In the Grainful kitchen, we like to make everything from scratch with fresh, healthy and delicious ingredients. Along with her Chef’s Corner recipes, our trusty CFO (Chief Food Officer), Chef Sacco, will be sharing some great cooking tips. Here are a few fowl tips that we love. Try them at home and let us know what you think!
Searing chicken will lock in juices and make the chicken moist and tender. In order to get a nice brown sear on the chicken, be sure that the oil in your sauté pan is hot—but not smoking. To test the oil, sprinkle in some salt. If it bubbles, then the oil is ready!
When you place the chicken in the hot oil, do so in a single layer. If you overcrowd the pan, the meat will steam and release its juices. Don’t be afraid to sear in batches. It may take a little longer, but the end result will be infinitely better.
When you are searing, tiny brown bits will inevitably stick to the bottom of your pan. These are called “fond”, and they should not be discarded because…fond equals flavor! And flavor equals yum! Later, when you add liquid such as white wine to “deglaze” the pan, be sure to stir in the fond to create a wonderful pan sauce.
My pantry is always stocked with all different flavors of concentrated broth packets. My favorite brand is Savory Choice, available on Amazon.com. The packets are MSG, gluten free and all natural, unlike many others that are often loaded with salt.
You can also make your own stock by cooking boney chicken pieces in a large pot of water. Add onions, celery, potatoes, carrots, herbs, salt, pepper and any other ingredients you have handy. Bring to a boil, then reduce the heat and simmer for at least 2 hours. Skim or strain the broth and enjoy!