5 cooking techniques to bring out the best in chicken

The goal: golden, crispy skin and juicy meat inside. The keys: - Dry the skin the day before by leaving the chicken uncovered in the refrigerator - Rub butter, garlic, and herbs under the skin - Start at 220°C for 20 minutes to brown, then lower to 180°C - Allow 20 minutes per 500g + an additional 20 minutes - Let rest for 15 minutes before carving The cooking juices deglazed with white wine make an unbeatable natural sauce.

Frying is the fastest way to achieve a beautiful golden crust. The Maillard reaction—between 280°F and 325°F—creates complex aromas and appetizing coloring. Technique: - Use a cast iron or steel pan - Heat over high heat before adding the fat - Place the chicken skin-side down, do not touch for 5-7 minutes until it naturally releases - Turn over once, reduce heat to medium to finish Brown butter with garlic and thyme poured over at the end of cooking is the classic French finishing touch.

Simmering transforms even the toughest cuts into tender meat that falls off the bone. The ideal temperature is 80°C to 90°C—a gentle simmer, never a rolling boil. Above this temperature, the fibers contract and the meat becomes stringy.

Golden rule: always brown the chicken before adding the liquid. This step creates juices that give depth and body to the sauce. Examples: chicken yassa, chicken basquaise, butter chicken, coq au vin.

Barbecuing gives chicken something that no other method can replicate: the smoky flavors that come from the fat burning on the coals. Solutions for dealing with flames: - Indirect cooking: place the pieces next to the coals, with the lid closed - Pre-cook in the oven at 65°C internal temperature, then finish on the barbecue - Thermometer essential: 74°C internal temperature without compromise Most suitable pieces: thighs, drumsticks, wings, skewers of marinated breast meat.

Frying produces the most spectacular results when done correctly. Key parameters: - 170-175°C: ideal temperature. Below this, the chicken absorbs the oil. Above this, the outside burns. - Small batches: 2-3 pieces at a time to maintain the oil temperature. - High smoke point oil: sunflower, peanut, or grapeseed. - After frying: rest on a rack, salt immediately after removing from the oil.