Why chicken lost its flavour: six steps to bring the taste back
Many people complain that chicken tastes bland no matter how much seasoning they add. I read an article on Al Jazeera Net by Mohamed Salah that explains the causes and suggests six practical steps, and I want to summarise it here.
The article begins by noting that boneless, skinless chicken breast is the most in-demand cut worldwide despite its high price, thanks to 1980s marketing that promoted it as a healthy, fat-free option. The deeper cause is intensive farming. Modern breeds are raised in cramped spaces and fed feed designed for maximum growth within weeks. As a result, the intramuscular fat that carries much of the flavour decreases, while the water content rises, so the meat is watery and releases a lot of liquid when cooked.
The article recommends thighs, wings, and drumsticks, which are cheaper, richer in flavour, and stay moist whatever the cooking method. The six steps are as follows. One, choose traditionally raised chicken, ideally pasture-raised, and cook the pieces with bone and skin on. Two, season generously in advance with salt, black pepper, garlic, smoked paprika, ginger, yogurt, olive oil, lemon juice, and thyme. Three, marinate in the fridge for 30 minutes to 3 hours in an acidic marinade. Four, salt before cooking. Salt helps retain moisture, and sprinkling spices after cooking cannot replace that effect. Five, add fat, such as olive oil, full-fat plain yogurt, whole tahini, or a knob of butter. Six, choose the method carefully. Simply boiling or steaming reduces flavour, so browning is better, and the meat should be cooked to an internal temperature of about 75 degrees Celsius and then left to rest briefly.
If a dish comes out bland, the article suggests rescuing it with a rich sauce or broth, shredding it into a curry or tagine, mixing it with pesto, or adding it to creamy pasta or tacos. I liked the advice because it is simple and needs no special equipment.
Source: Al Jazeera Net
The article begins by noting that boneless, skinless chicken breast is the most in-demand cut worldwide despite its high price, thanks to 1980s marketing that promoted it as a healthy, fat-free option. The deeper cause is intensive farming. Modern breeds are raised in cramped spaces and fed feed designed for maximum growth within weeks. As a result, the intramuscular fat that carries much of the flavour decreases, while the water content rises, so the meat is watery and releases a lot of liquid when cooked.
The article recommends thighs, wings, and drumsticks, which are cheaper, richer in flavour, and stay moist whatever the cooking method. The six steps are as follows. One, choose traditionally raised chicken, ideally pasture-raised, and cook the pieces with bone and skin on. Two, season generously in advance with salt, black pepper, garlic, smoked paprika, ginger, yogurt, olive oil, lemon juice, and thyme. Three, marinate in the fridge for 30 minutes to 3 hours in an acidic marinade. Four, salt before cooking. Salt helps retain moisture, and sprinkling spices after cooking cannot replace that effect. Five, add fat, such as olive oil, full-fat plain yogurt, whole tahini, or a knob of butter. Six, choose the method carefully. Simply boiling or steaming reduces flavour, so browning is better, and the meat should be cooked to an internal temperature of about 75 degrees Celsius and then left to rest briefly.
If a dish comes out bland, the article suggests rescuing it with a rich sauce or broth, shredding it into a curry or tagine, mixing it with pesto, or adding it to creamy pasta or tacos. I liked the advice because it is simple and needs no special equipment.
Source: Al Jazeera Net
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