The Ultimate Chicken Handbook
Braise It
Why it's great: This gentle, low-maintenance slow-cook method yields tender and intensely flavorful meat.How it works: Good for large cuts and dark-meat pieces, braising involves gently cooking food in a seasoned broth. Because the pot is covered, the meat cooks through a combination of simmering and steaming (making a well-fitting lid essential). Some recipes rely on just the stovetop. Others start out on a burner, then call for placing the pot in the oven. Both methods produce meltingly supple results that can be eaten without a knife.
Cuts to braise:
- Drumsticks, 30 minutes.
- Thighs, 30 minutes.
- Wings, 30 minutes.
- Bone-in breasts, 45 minutes.
Recipe: Chicken Thighs Braised in Garlic and White Wine
Next: Poach It
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