How to Prepare Chicken Before Cooking: A Step-by-Step Guide

Chicken is a versatile and popular ingredient that can be prepared in endless ways. But before you can cook up tasty chicken dishes, proper preparation is key. Here is a comprehensive guide on how to prepare chicken before cooking.

Cleaning and Trimming

The first step is cleaning your chicken properly. Give it a good rinse under cold running water to wash away any dirt or debris. Use your hands to gently rub the chicken and remove any blood or feathers. Pat the chicken dry completely with paper towels when done.

It’s also a good idea to trim off any excess fat or skin from the chicken. You can leave some skin on for added flavor and moisture during cooking. But trimming off large chunks of fat will reduce the total calories and fat content.

Seasoning

Now it’s time to add flavor with herbs, spices, salt, and pepper Seasoning is a vital step to make your chicken taste amazing Some good all-purpose seasonings to use are garlic powder, onion powder, paprika, oregano, basil, and cayenne pepper.

You can season under the skin as well to infuse flavor all over. Just be careful not to tear the skin when doing so. Rub the seasoning all over the chicken so it’s evenly distributed. Add a bit of olive oil or butter to help the seasonings stick.

Marinating (Optional)

For extra juicy and flavorful chicken, you can let it marinate anywhere from 30 minutes to overnight. The acidic ingredients in a marinade (like lemon juice yogurt vinegar, and wine) tenderize the chicken. Popular marinade ingredients are olive oil, garlic, ginger, soy sauce, mustard, and chili sauce.

Be sure to marinate in the fridge, not on the counter. And don’t reuse marinade from raw chicken on cooked chicken to avoid contamination.

Brining (Optional)

Another option is brining your chicken. For this, you need to soak chicken in saltwater for one to two hours. The salt helps the chicken keep more of its own moisture, so when it’s cooked, it stays juicy. Mix 1 cup of salt into 1 gallon of cold water to make a brine.

Butterflying (Optional)

Butterflying is a great technique for whole chickens. It allows them to lay flat so they cook quicker and more evenly. To butterfly, place chicken breast-side down and use kitchen shears to cut out the backbone. Turn chicken over and press down to flatten it out.

Trussing (Optional)

When you roast a whole bird, trussing keeps everything together nicely. To truss, tuck the tips of the wings under the chicken and use kitchen string or silicone bands to connect the legs. This keeps the shape of the body by pulling the thighs close to the body.

Partial Cooking

For dishes like chicken salad or casseroles, you may want to partially cook the chicken first. This can be done by quickly sautéing, baking, or poaching chicken until just partially cooked but not fully done. Let cool before chopping or shredding chicken.

Cutting Raw Chicken

Before cooking, you can cut a whole chicken into pieces. This allows you to cook different parts separately. Use a sharp chef’s knife and cutting board. Start by removing legs and wings. Then slice off each breast half. Finally, separate thighs from drumsticks.

Pound for Even Thickness

Pounding chicken breasts to an even thickness helps them cook more evenly. Place chicken between two sheets of plastic wrap or parchment paper. Use a meat mallet, rolling pin, or heavy pan to gently pound to a uniform thickness.

Storage

If you’re not going to use the chicken right away, put it in the fridge right away. Place in an airtight container or resealable plastic bag. Raw chicken can be kept refrigerated for 1-2 days. For longer storage, freeze chicken for up to 9 months.