First, I really don’t like to write recipes for specific dishes. I never weigh anything, unlike cakes, so that’s about it. Which annoys me. Also, I don’t even like to take photos of them because the food literally cools before my eyes, and it’s not cool to eat cooked/baked food cold, if I don’t really have to. And in this case, I really don’t have to. That’s why there are only two photos, actually one, I just cropped the second one a bit. 😀 I hope you will understand me. If you won’t, thank you and dislocate in the jump. 🙂
Let’s go to the chicken!
DO YOU WASH THE CHICKEN BEFORE COOKING/ROASTING AND WHY SHOULD WE NOT DO THAT?!
I conducted a quick survey on Instagram (to which almost 500 responses were received) in which I wanted to find out how many people wash meat before cooking/roasting. The result was as follows: 43% of people wash, and 57% do not wash meat before. I admit that until yesterday I was one of those who wash meat. Not to get rid of bacteria, because I have learned so much in my life that water does not kill bacteria, but to get rid of other impurities. I found out the other day that I was doing it wrong. Namely, dangerous bacteria from the surface of the chicken can be spread over the sink, other kitchen surfaces or raw food that is nearby by washing. And that’s how we can get poisoned. We will destroy the bacteria that are (remaining) on ​​the surface of the meat anyway with a good/sufficient heat treatment, so there is no need to worry about that.
First, I really don’t like to write recipes for specific dishes. I never weigh anything, unlike cakes, so that’s about it. Which annoys me. Also, I don’t even like to take photos of them because the food literally cools before my eyes, and it’s not cool to eat cooked/baked food cold, if I don’t really have to. And in this case, I really don’t have to. That’s why there are only two photos, actually one, I just cropped the second one a bit. 😀 I hope you will understand me. If you won’t, thank you and dislocate in the jump. 🙂
Let’s go to the chicken!
DO YOU WASH THE CHICKEN BEFORE COOKING/ROASTING AND WHY SHOULD WE NOT DO THAT?!
I conducted a quick survey on Instagram (to which almost 500 responses were received) in which I wanted to find out how many people wash meat before cooking/roasting. The result was as follows: 43% of people wash, and 57% do not wash meat before. I admit that until yesterday I was one of those who wash meat. Not to get rid of bacteria, because I have learned so much in my life that water does not kill bacteria, but to get rid of other impurities. I found out the other day that I was doing it wrong. Namely, dangerous bacteria from the surface of the chicken can be spread over the sink, other kitchen surfaces or raw food that is nearby by washing. And that’s how we can get poisoned. We will destroy the bacteria that are (remaining) on ​​the surface of the meat anyway with a good/sufficient heat treatment, so there is no need to worry about that.
I have not come across information that washing reduces the nutritional values ​​or that it affects the taste. Nor that bacteria multiply further by washing. That’s probably because I didn’t search long enough. 😀
In any case, some instructions for those who don’t know:
- do not wash the chicken before cooking/roasting,
- always use the same board for cutting meat,
- after use, immediately wash your hands, board and knife (with a natural disinfectant) and
- roast the chicken in such a way that it is safe for consumption, this means that it must reach an internal temperature of approx. 75C (it would be great if you could get a meat thermometer).
Brine is still an unfamiliar term to me, I have yet to research it. 😀
JUICIEST CHICKEN BREAST FROM THE OVEN WITH LOTS OF VEGETABLES
I’ll reveal to you the secret to making the juiciest chicken breast out of the oven, actually two:
- the first is in the marinade,
- the second is that the meat must be at room temperature before thermal processing.
Recently, I always use the same marinade and it consists of olive oil, honey, sweet red pepper, salt and pepper. And I let the meat stand in it for at least 30 minutes (maybe longer). If I have time, I let it come to room temperature and then put it in the oven. I don’t bake with ventilation (because the oven I use on that option burns everything), but I only turn it on towards the end so that everything gets crispy.
I usually throw in all kinds of vegetables to be baked in parallel. In this case it was potatoes, sweet potatoes and butternut squash. When serving, I make sure to add lettuce and beets, season with olive oil and vinegar, and sprinkle everything with flax seeds to increase the nutritional value (and that the challenge of 30+ vegetables and fruits per week is met).
Ingredients
- 1-2 pieces of chicken fillet (depending on size)
- 3-4 potatoes
- 1 large sweet potato
- a fair piece of butternut squash
- 1 onion
- (olive oil
- honey
- sweet red pepper
- salt
- pepper
Instructions
Put the chicken fillet in a bowl and pour olive oil (or oil of your choice) and 1-2 spoons of honey and season with paprika, salt and pepper as desired. Leave it in the fridge for at least 30 minutes, then take it out to let the meat come to room temperature.
Turn on the oven at 200°C.
Wash the potatoes, sweet potatoes and squash well, peel them, dry them and cut them into roughly equal pieces. Oil, salt and pepper, add a little more sweet paprika. Clean the onion and cut it in half (depending on the quantity, it can be in one piece). I put it in just to make everything smell good. Place the meat and vegetables in a tray of suitable size.
Bake for about 40 minutes. (The chicken is ready when it reaches an internal temperature of 75°C, and the vegetables must be soft and crunchy).
Serve with a green salad and pickled beets, for even more color and nutrients on the plate.