Tuesday, August 28, 2018
Monday, August 27, 2018
How to Make Tocino - Tocino Recipe
How to Make Tocino
Ingredients
1 kg. pork loin or shoulder
2 tbsp. table salt
½ cup ordinary vinegar
½ - 1 cup brown sugar
4 cloves minced garlic
3 tbsp. onion powder
3 tbsp. soy sauce
1 tsp. food coloring (optional)
How to make it
Part 1 Preparing the Meat
1 Slice the meat thinly.
You should cut the pork shoulder or pork loin into 1/4 inch (0.6 cm)-thick slices. You can go even thinner and cut it into 1/8 inch (0.3 cm)-thick pieces if you want it to be extra thin. Make sure to remove all of the bone. If you want to make it easier for yourself to slice the pieces, you can throw them in the freezer first until they start to firm up a bit, and then cut them.
2 Create the curing mixture.
You should mix the table salt, vinegar, brown sugar, soy sauce, garlic, onion powder, and food coloring together until you've thoroughly combined the ingredients. Instead of the food coloring, you can use a teaspoon of red beet powder if you'd like. Place the ingredients in a bowl so you can easily rub the pork in the mixture.
For a more tart flavor, you can add 1/2 cup of pineapple juice to the mixture.
3 Rub the pork in the curing mixture.
Press the pork into the curing mixture until you've covered it thoroughly and evenly. Toss the pork to fully immerse it in the curing mixture.
4 Refrigerate the pork for three days.
Place the pork in a zip-seal bag or a closed plastic container and place it in the fridge for three days. This will ensure that the pork is fully cured before you cook it. When you take the pork out of the fridge, don't be disappointed if it doesn't have the bright, vibrant color you expected; it may look a bit gray and drab, but the colors will come out as you cook it.
Part 2 Cooking the Meat
1 Pan-fry the pork.
Here's what you should do to pan fry the cured pork:
Place the cured pork meat into a frying pan with a little bit of oil.
Heat up the oil over medium-to-high heat and then heat each of the pieces for two to three minutes per side. Think of it as cooking bacon: just fry each piece until it is a nice crispy golden brown.
When you're done frying each piece, just put it on a plate and move on to the next piece or pieces.
You can even place the pieces on a paper towel if you want to soak up some of the grease first.
If you want a more Caribbean flavor, you should cut up the pork into little squares and then fry it until its crunchy, serving it with white rice in a traditional dish called arroz blanco con tocino or "white rice with tocino."
2 Grill the pork.
You can also opt to use a grill instead. Here's what you can do to grill your tocino to perfection:
Simply heat up the grill and place each piece of pork on it for two to three minutes on each side, just as you would in a frying pan.
When each piece is crunchy and charred, remove it from the grill and you're all done.
Wait for the pork to rest for about five minutes before you serve it.
3 Serve the pork.
There are a variety of ways to serve this delicious dish. Though you can enjoy it on its own, you can also serve it as part of a traditional dish called Tosilog in the Philippines, which consists of tocino, garlic rice, and fried egg.
How to Make Cabbage Juice - Cabbage Juice Recipe
How to Make Cabbage Juice
Ingredients
3 cups (675 g) chopped green cabbage
1 3/4 cups (435 ml) water
How to make it
Steps
1 Boil the water in a small pot for 30 minutes.
To be the most beneficial, the water you use should be free of chlorine and other additives. Boiling will rid the water of most undesirable elements, but you can also run your water through a filter or leave it sitting out at room temperature for 24 hours.
Note that you do not need to do this if using distilled water. You only need to purify your water if it comes from your tap or well.
2 Put the chopped cabbage and the water into a blender.
Use a large blender so the blender is only about 2/3 full. If you fill the blender to the top, the ingredients may not blend thoroughly enough.
3 Blend the cabbage and water together at low speed.
Stop when the water is green-tinted, with noticeable chunks of cabbage still floating around. This should only take one or two minutes.
4 Blend the mixture on high for 10 seconds.
Do not allow the mixture to blend at high speed for much longer than that. There should still be a few small pieces of cabbage floating around in the juice. You do not want to create a paste or a puree.
5 Pour the mixture into a 1-quart (1 liter) jar.
Make sure there is at least 1 inch (2.5 centimeters) between the surface of the cabbage mixture and the rim of the jar. The liquid will likely expand as it sits, so it needs room.
6 Tightly seal the jar with plastic wrap.
If the jar you use has a lid, that will also work well. For an even tighter seal, stretch plastic wrap over the mouth of the jar and screw the cap onto the jar over the wrap.
7 Allow the cabbage mixture to sit undisturbed at room temperature.
Avoid allowing the temperature to drop much below 68 degrees Fahrenheit (20 degrees Celsius) or to rise above 78 degrees Fahrenheit (25.6 degrees Celsius). The ideal temperature is about 72 degrees Fahrenheit (22. 2 degrees Celsius).
8 Let the cabbage mixture sit for 3 full days or 72 hours.
The juice is fermenting, growing cultures that will help your digestive health.
9 Place a mesh strainer over a clean, empty jar.
Use a strainer with relatively small gaps, if possible, to separate as much of the mixture's liquid from the mixture's solid parts as possible. Make sure the strainer you use is also smaller than the mouth of the jar to avoid any overlap or spillage.
10 Pour the pulpy liquid through the strainer and into the second jar.
Strain the liquid slowly to avoid accidentally spilling the juice or causing the strainer to get clogged with pulp.
11 Cap the jar.
Store your cabbage juice inside the refrigerator until ready to use and serve it chilled.
12 Repeat this process when your original supply gets low, reserving 1/2 cup (125 milliliters) of your original batch.
This 1/2 cup (125 milliliters) should be added to your new batch before the fermentation process.
13 Allow your new batch to sit at room temperature for 24 hours before straining.
By adding cultured juice from a previous batch, you sped up the time it took for your new batch to ferment.
How to Tell if Chicken Is Bad -Tell if Chicken Is Bad Instructions
How to Tell if Chicken Is Bad
Method 1 Checking Raw Chicken
1 Look for a change in color.
When fresh, raw chicken has a pink, fleshy color. As it starts to spoil, the color fades to grey. If the color of the chicken begins to look duller, you should use it soon before it goes bad. Once it looks more grey than pink, it is already too late.
Raw chicken colors can range from appearing grey to having yellow spots that aren’t skin.
If you begin to cook bad chicken it may continue to look dull and not become as white.
2 Smell the chicken.
Raw chicken that has gone bad has a very potent odor. Some describe it as a "sour" smell, while others liken it to the scent of ammonia. If the chicken has begun to take on an unpleasant or strong odor of any sort, it is best to discard it.
Chicken can start to smell bad while cooking, it is best to discard it if it starts to smell less appealing.
3 Feel the chicken.
Is it slimy? The touch test is a little more difficult than the color or smell test because chicken naturally has a glossy, somewhat slimy feeling to it. If this slime remains even after rinsing the chicken under water, however, there is a good chance that the chicken has spoiled. If the chicken feels unusually sticky, it has almost certainly gone bad.
Method 2 Scrutinizing Frozen Chicken
1 Look for an ice crust.
If there is a thick layer of ice around your chicken then it is no longer good. The ice crust will be thick like the ice on a freezer hasn’t been thawed in a while. A flash-frozen chicken will not have a thick crust if done properly. If the ice is white it could be a issue with freezer burn.
2 Check for freezer burn.
Freezer burn looks like a white rash or mark on the chicken that isn’t fat. It is rougher than the skin around it and raised slightly.
While it won’t hurt you it will make your chicken less enjoyable.
3 Analyze the color.
A frozen chicken is harder to check for color. It will be off color, similar to the raw or cooked chicken, a slight grey or yellowing of fat. If it is darker than grey, that chicken belongs in the trash bin.
Method 3 Investigating Cooked Chicken
1 Smell the chicken.
The smell test can work for cooked chicken as well as it can for raw chicken, but it is sometimes more difficult to distinguish the smell of bad chicken if spices and other seasonings are masking the odor.
If the chicken smells like rotten eggs or sulfur, it is bad.
2 Check for changes in color, if possible.
Sometimes this is not possible if the chicken has been breaded or if the color was altered by a glaze or marinade. If chicken that cooked white begins to look grey, it is no longer safe to eat.
3 Look for mold.
Mold is one of the most obvious signs of rotten, decaying, bad chicken. If green, or black fuzz, or any organic growth of any kind has begun to form on the chicken, it has gone very bad and should be discarded immediately. Even the smell of chicken this 'off' may make you ill.
4 Taste the chicken before you swallow it.
If you feel uncertain about whether or not cooked chicken is still good, but do not want to waste it if it still is, you can cautiously take a bite. Instead of chewing and swallowing the chicken immediately, though, you should pause and carefully analyze the flavor.
If it tastes “off” or seems a little sour, spit it out and discard the rest.
Method 4 Reviewing Storage of Chicken
1 Check the "Sell By" date.
This alone is not always a good indication of whether or not raw chicken is still good because the "Sell By" date only dictates at which point chicken can no longer be sold to consumers. Instead of relying on the "Sell By" date, it is best to use it as a means of confirming whether or not chicken you suspect has gone bad is actually past its prime.
If you purchase fresh, refrigerated chicken from a store and freeze it, it can last up to nine months past this date, as long as it was fresh when purchased.
2 Check into how thoroughly the chicken was stored.
Cooked chicken goes bad faster if it is exposed to air, and improperly stored chicken is more likely to be bad.
Chicken should be stored in shallow, airtight containers or heavy-duty freezer bags.
It could also be wrapped tightly in aluminum foil or plastic wrap.
Example: In order to remain safe to eat, whole chicken should be cut into smaller portions and any stuffing should be removed prior to refrigeration or freezing.
3 Find out where and for how long the chicken was stored.
It depends also depends on how you stored the chicken. After these time periods elapse, there is a higher chance that the chicken will have gone bad.
In the refrigerator, raw chicken should be used in one or two days, while cooked chicken stays good for about three to four days.
In the freezer, cooked chicken can remain good and safe to eat for up to four months while raw chicken can be good for up to a year.
How to Cook Frozen Chicken Breasts - Frozen Chicken Breasts Recipe
How to Cook Frozen Chicken Breasts
Things You'll Need
Frozen chicken breasts
Water
Aluminum foil
Roasting/raised pan
Skillet
Spices
Timer
Meat thermometer
Tongs
Marinade/barbecue sauce
How to make it
Method 1 Baking the Chicken in the Oven
1 Find a broiler pan or roasting pan that has a raised bed.
You can also set a roasting rack over a regular pan.
Raising the pan will allow the juices to drip down as the chicken cooks.
2 Cover the broiler pan with aluminum foil.
This will keep the pan clean and help the chicken to cook faster.
3 Preheat the oven to 350° Fahrenheit (180° Celsius).
Set a rack in the middle of the oven.
Always make sure you cook the frozen breasts at 350 degrees Fahrenheit and above to kill any bacteria that can grow at lower temperatures.
If you do not want dry roasted chicken breasts, you can place the chicken in a non-stick dish. Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius) to account for the fact that you will cover the dish. You will bake it for approximately the same time.
4 Remove 1 to 6 chicken breasts from the freezer.
It is not necessary to rinse the breasts or give them a water bath before cooking them.
5 Place the chicken breasts on an aluminum foil-lined pan.
Arrange them so there is enough space between each breast.
6 Mix up your favorite spices.
You will need 1 to 6 tbsp. of spices, depending upon how many chicken breasts you plan to cook.
Use salt and pepper and a little lemon, if you want a simple recipe. You can also buy pre-made spice mixes for chicken.
If you want a more tangy dish, pour barbecue sauce or another wet sauce onto the chicken breasts in your non-stick pan.
7 Sprinkle 1/2 to 1 tbsp.
of seasoning on one side of the chicken breasts. Then, flip the chicken breasts over using tongs to season to the other side.
Avoid touching the raw, frozen chicken with your hands. Use a cooking brush to apply any sauce on the chicken and use tongs to move the uncooked chicken around on the pan.
8 Place your pan in the oven.
Set the timer for 30 minutes, or 45 minutes if you aren’t planning to add sauce to the chicken.
Because you are cooking the chicken breasts frozen, you will need to increase the standard cooking time by 50 percent. So chicken breasts that would usually cook for 20 to 30 minutes should cook for 30 to 45 minutes if they are put in frozen.
9 Remove the pan after 30 minutes.
Brush extra barbecue sauce or marinade onto the chicken.
10 Place the pan back in the oven.
Set your timer for 15 minutes.
11 Check the chicken's internal temperature with a meat thermometer.
This is a very important step, as cooking time alone is not a reliable way to ensure the chicken is fully cooked.
Once the timer goes off and the chicken has been cooking for 45 minutes, insert the meat thermometer into the center of the breast. Once it reaches 165 degrees Fahrenheit (74 degrees Celsius), you can take it out and serve it.
Method 2 Cooking the Chicken in a Skillet
1 Dice up the frozen chicken.
You can sear and cook frozen chicken on the stovetop whole but dicing or cutting it into strips will allow for quicker cooking time.
You can use the microwave to thaw the chicken a bit to make it easier to cut it up, but always use microwaved chicken right away.
2 Season the chicken.
You can apply a seasoning mix, a sauce, or a salt-and-pepper rub before freezing the chicken or while it is thawing as it cooks.
You can also cook the chicken in a broth to add more flavor and prevent the meat from drying out.
Keep in mind seasoning put directly on frozen chicken will not absorb into the meat.
3 Place one tablespoon cooking oil in a pan.
Use olive oil, vegetable oil, or butter.
Turn the pan to medium high heat and let the oil warm up or the butter melt.
Add in any broth, like chicken or veggie broth, if you are using it.
4 Place the chicken breasts in the hot skillet.
Keep the temperature at medium heat. Cover the pot so the breasts can cook.
5 Cook the breasts for 2-4 minutes.
Try not to lift the lid and peek at the chicken as this allows heat to escape.
Like baking the frozen chicken, cooking the chicken will still take 50 percent longer to cook than if it were thawed.
After 2-4 minutes of cooking, add in any spices or seasonings to the chicken.
6 Flip the chicken breasts over.
Use kitchen tongs to do this.
7 Turn the heat to low and cover the pan.
Set a timer for 15 minutes and let the chicken simmer. Again, avoid lifting the lid to peek at the chicken.
8 Turn off the heat and let the chicken breasts sit for 15 minutes.
Once the chicken has cooked for 15 minutes, you need to let it sit.
9 Check the temperature of the chicken.
Take the lid off and check if the chicken is done by using a meat thermometer. The chicken should be at least 165 degrees Fahrenheit.
Make sure there is no pink in the middle of the chicken breasts.
10 Finished.
Wednesday, August 22, 2018
How to Make Turon (Bananacue Wrap) - Turon (Bananacue Wrap) Recipe
How to Make Turon (Bananacue Wrap)
Ingredients
20 lumpia wrappers (spring roll wrappers work well, too)
10 saba (or 6 small bananas)
1 cup chopped langka (jackfruit)
2 egg whites, beaten
2 cups oil for deep frying
1 cup brown sugar
3/4 cup water or coconut milk
Part 1 Assemble the Turon
1 Prepare the filling.
Turon filling is composed of chopped langka and saba. Simply chop up the fresh langka to get it ready to go. The fruit can be eaten raw when it's fully ripe. To prepare the saba, cut each one into three long pieces and roll each piece lightly in brown sugar. Lay out the bowl of langka and the plated of sliced, sugared saba so you can start filling your rolls.
If you can't find langka, it's ok to leave it out of this recipe. Many recipes for turon don't call for langka, though it's a common traditional ingredient.
If you can't find saba, use the smallest bananas you can find. Bananas are larger than saba so you won't need as many. Saba tastes like a cross between a plantain and a banana.
2 Pull apart the lumpia.
The sheets of paper-thin lumpia are difficult to pull apart; be very gentle so they don't tear. Pull them apart and lay them out to get them ready for assembly.
It might help to wet your fingers with warm water so they don't stick to the wrappers. You can also steam the wrappers first to help them come apart more easily.
If you can't find lumpia wrappers, spring roll wrappers also work well. Lumpia is a bit thinner than spring roll wrappers but the taste is quite similar.
Part 2 Filling and Frying the Turon
1 Fill the turon.
Lay 2 - 3 slices of saba on a wrapper. Spoon a few teaspoons of langka over the slices.
2 Wrap the turon.
Start by folding the top and bottom of the wrapper toward the middle. Gently turn the wrapper 180 degrees so that an unfolded side is facing you. Roll the wrapper away from you, as you would an egg roll or a jelly roll. Brush a big of egg white on the edge of the wrapper to seal it in place. Finish filling and rolling the rest of the wrappers.
After the turon is wrapped, one traditional preparation method is to roll the turon in brown sugar. The sugar will caramelize as the turon fry. Alternatively, you may make a brown sugar syrup to serve with the turon after they're fried.
3 Heat the oil.
Place the oil in a deep cast iron skillet or dutch oven suitable for frying. Let the oil heat until water sizzles when sprinkled over it.
4 Lay the turon in the oil.
Carefully place them in the oil one at a time. They should begin to sizzle and fry right away - if they don't, the oil isn't hot enough. Don't overcrowd the pan, or they won't cook evenly. Fry them in batches if you have too many to fit all at once.
5 Turn the rolls once.
Halfway through the frying process, turn the rolls with a pair of tongs.
6 Remove the rolls when they are golden brown.
They should be crispy and golden on the outside and creamy on the inside. Place them on a paper towel-lined plate to drain.
If you didn't opt to give the rolls a caramelized sugar coating, top them with brown sugar syrup, which can be made as instructed below.
Part 3 Making the Syrup
1 Combine the ingredients in a saucepan.
To make the syrup, all you need is brown sugar and water. Place 1 cup of sugar and 3/4 cup water in a saucepan and stir the mixture.
For a richer, creamier topping, replace all or half of the water with coconut milk.
2 Cook the syrup.
Put the saucepan on medium low heat and allow it to come to a simmer. Let it cook for about 30 minutes, stirring occasionally. When it's ready, it should be thick, bubbly and caramel-colored.
3 Pour it over the turon.
You can also serve it alongside turon as a tip.
4 Finished.
How to Tenderize Chicken - Tenderize Chicken Recipe
How to Tenderize Chicken
How to make it
Method 1 Using a Meat Tenderizer Tool
1 Obtain a meat tenderizing tool.
These are generally wooden or metal mallets with a bumpy head that are used to pound meat to make it more tender. You can buy a meat tenderizing tool from any kitchen supply store. If you don't have a tenderizer, you can use a clean hammer in its place, though this will be less effective than a tenderizing tool since it has a smooth head.
2 Use it on boneless cuts of chicken.
Boneless chicken breasts or thighs can be processed with a meat tenderizing tool. Don't attempt to tenderize bone-in cuts of meat, since you'll shatter the bones. If you have a bone-in cut of meat you want to tenderize in this manner, remove the meat from the bone first.
3 Cover the meat with a piece of plastic wrap.
This will prevent small pieces of meat from scattering over your countertop when you pound it.
4 Pound the meat.
Use the meat tenderizing tool to pound the meat evenly over the entire surface. Keep going back and forth over the meat until it's as thin as you want it to be for the recipe you're using. This is a great method to use before cooking meat using a fast method, such as grilling or frying. Pounding both breaks down fibers in the meat and allows for very fast cooking.
Method 2 Using a Marinade
1 Use a plain yogurt or buttermilk marinade.
Yogurt and buttermilk contain enzymes and acids that work together to break down the proteins in chicken meat, causing it to become more tender. That's why so many cooks know that soaking chicken in yogurt or buttermilk overnight before frying chicken results in the very best fried chicken imaginable. The same trick can be used to prepare any type of chicken for any cooking process.
If you want to use yogurt, generally use a plain yogurt. Flavors such as vanilla yogurt may come out unpalatable.
Some flavored yogurt, such as lemon, lime, coconut, or other fruit flavors that work well with chicken can yield wonderful results.
Full fat or low-fat yogurt both work fine. The chicken will have a slight yogurt flavor, which pairs well with peppers and other spices.
Buttermilk is a little milder and will not affect the flavor of the chicken. If you do not have buttermilk on hand, you can make it. Simply add 1 tablespoon (30 mL) of white vinegar to a cup-sized measuring cup. Fill up the rest of the cup with whole or low-fat milk. Let the mixture sit for 5 to 10 minutes, until it curdles. You can use this in place of buttermilk.
2 Marinate the meat for an hour or more.
Overnight is best, but marinating the chicken in buttermilk or yogurt for just an hour or so will make a big difference in the texture of the meat. To marinate it, simply place the meat in a container and pour enough plain yogurt or buttermilk to cover it. Close the container and let it sit in the refrigerator until you're ready to use it.
You can season the marinade with spices and salt to brine the chicken while it's marinating.
After the chicken is done marinating, shake or rinse off the excess buttermilk or yogurt before using it in your recipe.
3 Experiment with other types of marinades.
They will tenderize differently. There are hundreds, maybe thousands, of marinades and brines to choose from, both homemade and commercial. But realize that not all marinades will tenderize equally. Some will yield a firmer chicken, and not actually tenderize.
Using a very acidic marinade, like one with vinegar or lemon juice, may slightly toughen the meat. Acid-based marinades infuse the meat with great flavor, but you may have to get very aggressive with mechanical tenderizing.This works best when you're making a curry. You cannot really detect the fruit in the finished curries, but you may be able to in dishes without a strong-tasting sauce.
For a mushy chicken, use an enzyme-based marinades that contain pineapple or meat tenderizer. These may do the job a little too well, causing chicken meat to become "mushy". Of course, this may be the desired outcome, and this may be fine for dishes that call for very soft chicken.
Alternatively, use a fruit marinade. If you want the chicken to be as tender as possible, and don't mind if it gets a little mushy, you can take advantage of the enzymes naturally found in certain fruits. Peel and puree a Kiwi fruit, pineapple, or mango and mix with your raw chicken pieces. Keep it covered in the refrigerator for about an hour.
Try soda as a marinade. An easily available and surprisingly good marinade is a soft drink. The highly acidic properties of pop chemically break down the chicken, and the flavor is delicious. Simply cover your chicken with your choice of soda, and add about a teaspoon of salt. If you do not have quite enough soft drink, add some water to the mixture
Cola flavors tend to work well: Coca Cola, Pepsi, RC, etc.
Lemon-Lime flavors also work well: Sprite, Mountain Dew, 7 Up, Sierra Mist, etc.
Moxie (an uncommon American soda brand) also works very well.
Method 3 Cooking The Chicken
1 Pick your cooking method.
There are many ways to cook chicken, but here are a few examples:
Blackening the chicken: Take a pan, put 1 tbsp (30 mL) oil (olive oil adds extra flavor!!) and heat up the oil. Meanwhile, season the chicken using whatever spices you like. Cover the chicken with the spices, and then place in the pan. Cook until no longer pink on the inside.
Oven-baking the chicken: Season chicken and place in a greased baking pan. Bake 30-40 minutes, or until no longer pink.
Grilling the chicken: Transfer the tenderized,seasoned chicken to the grill and cook until done.
Stewing the chicken: In a proper stew, it is virtually impossible to produce tough chicken. This is one of the many reasons chicken stews of various types are found throughout the world. This can use both plain or marinated cuts of chicken.
2 Do not overcook the bird.
Overcooking can lead to loss of moisture and proteins tightening up into bubblegum consistency. Experience will help you judge when chicken is done, but even professional cooks will still test with a thermometer to be certain. Test the temperature of the bird using a meat thermometer to determine whether it has reached the correct internal temperature. For most cuts of chicken, this will be 165 °F (74 °C).
Use a probe thermometer when cooking a whole bird, plunged into the deepest part of the breast. Use an instant read for smaller cuts like breasts and thighs.
3 Try a "low and slow" cooking method.
Though seemingly contradictory to the "do not overcook" warning, low, slow cooking breaks down proteins, allowing for a more tender experience. This type of cooking also allows time for flavors and juices to penetrate into the meat, giving even more juiciness. It works best with bone-in thighs and other dark meat, or you could roast an entire chicken this way.
4 Allow the meat to rest after cooking.
Cover it with heavy-duty aluminum foil and let sit for 5 to 10 minutes. This allows the juices to redistribute in the meat. If you cut it right away, the juices are more likely to drain out immediately instead of reabsorbing into the meat. This is especially important for whole roasted chicken or roasted chicken parts.
While this advice is absolutely true, be assured that carving right away will also not take your succulent chicken into a dry mess of a meal.
It also makes sense to wait until the chicken is cool enough to handle, anyway. A chicken just out of the oven is too hot to cut into without risking burns. Chicken that hot will also burn when bitten into.
Method 4 Selecting and Cooking the Tenderest Chicken
1 Know your source.
It is difficult to judge the quality of chicken just by looking at the meat, so the best thing to do is buy your chicken from a reliable source. The store brand may or may not be as reliable as a nationwide brand name. The organic poultry farmer may or may not provide a more tender chicken, although if bought at a farmer's market he or she may be able to guide you to a good choice.
2 Keep in mind that old chicken is tough chicken.
In the United States, meat chickens are processed at only a few weeks old to ensure tender flesh. However, it is possible to cook older "stew hens" such as found on hobby farms or backyard coops. As the term suggests, stewing the meat is the suggested cooking technique, as the older flesh tends to be tougher.
3 Consider the cut of poultry used.
Dark meat chicken contains more fat, and therefore can be rendered more moist and tender in dishes that work well with dark meat. Breast meat and other white meat tends to be a little tougher. However, if you use a good buttermilk marinade or a meat tenderizer, it can still turn out quite tender.
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