Cooking Tips

Use chicken bones to make a genuine homemade chicken stock and don't forget to pull the wishbone

To add flavour, rub chicken parts with ground spices and herbs or marinate before cooking

Boneless, skinless breasts or thighs work well with quick, low-fat cooking methods like stir-frying and grilling. Boneless, skinless thighs are also suitable for dishes with long cooking times, as leg meat does not dry out as quickly as white meat.

Use a nonstick pan or cooking spray instead of adding fat to prevent sticking.

When grilling chicken, think leg meat. These pieces contain a little more fat than the white meat, making them better able to withstand the intense heat of the grill.

When grilling chicken parts, the various pieces will vary in the amount of time needed to be fully cooked, because part size and thickness affects time needed to thoroughly cook the meat.