Chickens sold today are young and tender. A supple breastbone is always a good guide that the chicken will be tender when cooked.
Make certain frozen poultry is completely thawed, so cooking times are accurate. Remember chicken and turkey must be well cooked through.
Cut up a whole bird for chicken portions you’ll find pieces are neater (there’s less bone), you can crowd more in a pan for cooking and you will have the bonus of a carcass for stock.
Leave skin on chicken portions unless you are coating them with egg and breadcrumbs.
Always truss a whole chicken for cooking. Legs will not dry out so much if they are tied close to the body.
For best flavour, use butter for frying chicken and add a little oil to prevent butter from over-browning at high temperatures.
Chicken and turkey are bland meats so are always best teamed with other flavours such as lemon, herbs, spicy tomato mixtures or curry. They are also good served with pickled fruits and preserves.
A squeeze of lemon juice perks up grilled or fried chicken; the breast meat will be whiter if rubbed with lemon before poaching.
Test poultry by pushing a skewer or fork deep into the thigh (or the thickest part). If juices run clear no tinges of pink then poultry is cooked.