HOW TO...GET THE BEST OF SUPERMARKET CHICKEN

Supermarket chicken, a popular option in most households, can use a bit of help to be at its best.

Supermarket Chicken Wings in Orange & Sherry Sauce 

Updated September 2017

It's wonderful to be able to afford organic, free-range, corn-fed or imported high-end French chicken but for most, that's not an option.

Supermarket chicken is still one of the main sources of lean protein for shoppers all over the UK.  Not surprising - it's relatively cheap and easy to prepare in a healthy way.  

There are concerns, of course: antibiotics, possible bacteria, the conditions under which chickens are kept and GM contamination.  

But UK food safety standards are amongst the highest in the world and are the highest in Europe.  Chicken producers and supermarkets acknowledge customers' concerns and and try to meet them.  But the costs of letting all chicken range freely and of making production absolutely safe would send prices sky-high.  

It is wise to remember, however: supermarkets stock all grades of chicken from Economy to Organic.  ALWAYS BUY THE BEST YOU CAN AFFORD.  Only you can decide whether a whole organic chicken stretched over 2 meals (including stock) is better for your family's requirements than 2 standard or economy chickens.

To minimize risk, store, handle and - most importantly - cook chicken properly. (See Food Safety.Gov)  It is also wise not to eat chicken too often, and to buy English from a trusted supermarket. 

ENSURE YOUR CHICKEN IS THOROUGHLY COOKED

• Whole chickens - put a meat thermometer into the thickest
  part of the thigh, not near bone or fat; it should register 180c/350f.  OR insert sharp knife between thigh and chicken body; the juices should run clear - if there is any pink, the chicken needs further cooking
• Chicken pieces with bones - a fork should go into the flesh easily; the juices should run clear
• Boneless chicken pieces - no pink in the centre (cut into the underside of the chicken to check)

Also:

• Remove as much fat as possible before serving
• If re-heating chicken, cut it into small pieces.

SUPERMARKET CHICKEN: BLAND, TOUGH & FATTY?

Not always, but here's how to make sure it's not: 

1.  ROASTING
     Add flavour by: 
     - rubbing skin with olive oil & citrus fruit and/or herbs 

Carved Roast Chicken 

     - carefully inserting a soft butter & herb or flavouring mix under the skin (see Roast Chicken Oriental Style )
   - put an onion & unpeeled garlic cloves OR lemon & herbs in the cavity before roasting
     - put 1/2 in/1 cm water in the roasting tin
     - loosely cover the chicken breast with foil or cook the bird in a bake-bag for the first 2/3 of cooking time, then remove for browning
     - baste the chicken occasionally with juices from the pan
     - the juices, with fat skimmed off, make excellent gravy which can be thickened with a mix of 1 tbsp cornflour mixed with 2 tbsp cold water
     - allow the chicken to rest, covered with foil, for 15-20 mins

2.  MARINATING
     - a marinade is oil or wine mixed with spices or herbs; raw meat is soaked in it to add flavour and to tenderise it.  One of 67's most popular frugal dishes is Tuscan Chicken thighs, marinaded in oil and lemon.  Limit marinading time; the meat fibres will break down

3.  BRAISING
    -  reduce fat by removing chicken skin
    - place bird, vegetables and herb of choice in a casserole dish with 10 oz/300 ml stock; cover and cook according to packet instructions 
    - to thicken juices, stir in 1 tbsp cornflour mixed with 2 tbsp cold water

4. POACHING

Poached Chicken

    - immerse the chicken in water with veg and aromatics; bring to a boil, simmer then take off the heat and leave for a time.   This method leaves the flesh immensely tender and juicy and the poaching water produces wonderful stock 

   
         

5.  UN-FRYING
     Marinade chicken in low/no-fat plain yoghurt mixed with citrus fruit, wine or herbs  then bread it as for deep frying but bake to reduce fat. See Southern Unfried Chicken  

6. SLOW COOKING

   - using a slow cooker is perfect for those tough but very cheap cuts like chicken wings; cooked overnight to save electricity, it produces wonderfully tender and flavourful wings that will satisfy parents & kids 

     See Chicken Wings, Orange & Sherry Stew, Double Duty: Chicken Stock & Sweet & Sour Wings

        For more Chicken dishes, go to Recipes Page on the Nav Bar

(Questions & comments, pls email  b67goingon50@yahoo.co.uk 

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