Cooking Chicken - Lean on these handy tips!!! 烹煮鮮雞的好幫手 瘦雞肉是最健康的，因此，最重要的秘訣就是選擇 … 瘦雞肉！ 儲存 一如其他肉類，鮮雞會變壞，並需要適當的冷藏。 把鮮雞放盛於盤中，以防止肉汁觸及其他食品，然後放入雪櫃內最凍的位置。若在兩天內仍未烹煮，應把鮮雞急凍，切勿將之放在廚房的工作桌上。 鮮雞可急凍最多六個月，鮮雞一經解凍，應在48小時內烹煮，切勿將未烹煮或已解凍的雞肉再次急凍。 放在雪櫃內的鮮雞可存放2至3天，而煮熟的雞肉則可存放3至4天。 解凍 把凍肉盛在牛油紙或大碟上，以免血水溢出，然後放在雪櫃內解凍。 全雞需要至少16至24小時才能完全解凍，切開的雞件則需要至少6小時方能完全解凍。 快速解凍 將放在完全密封包裝的鮮雞放入冷水中解凍。切記要經常換水。若以此方法解凍，鮮雞可在約1.5小時內完全解凍。 您亦可把鮮雞放入微波爐解凍，但切記要在解凍後立刻烹煮，因為雞肉很可能在解凍過程中部份已被煮熟。 烹煮前 雞肉的脂肪約有三分二是包含在雞皮。因此在烹煮前應把雞皮清除，以使雞肉較瘦。 燒、烤及焗，可使雞的脂肪流走。 應使用金屬烤架焗雞。 烹煮時 將家禽從雪櫃直接放在燒烤爐或焗爐。 若您有釀料，在烹煮前才放入肉內。 全雞：以華氏350度 (即攝氏180度) 預先把焗爐燒熱。把鮮雞調味。每磅肉應焗20分鐘 (或每公斤焗45分鐘)，或直至肉內部的溫度達到華氏180度 (攝氏82度)。 附有骨的肉：以華氏350度 (即攝氏180度) 預先把焗爐燒熱。把雞肉平放在平底鍋，焗60至70分鐘，或直至您可用叉子輕易撕開，肉汁成透明狀。等待3至5分鐘才上碟。 沒有骨的肉：以華氏350度 (即攝氏180度) 預先把焗爐燒熱。把雞肉平放在平底鍋，焗60至70分鐘，或直至您可用叉子輕易撕開，肉汁成透明狀。等待3至5分鐘才上碟。 低脂醬汁 若要煮出多肉汁的雞肉，可加入小量的水或清湯以慢火煮熟。若您把同煮的湯換上低脂的醬汁，這道菜亦會變得低脂。 以酒、小紅莓汁、檸檬或低脂乳酪炮製低脂醬汁。 以易潔平底煎鍋及植物油烹煮。 以香草、香料、果汁或酒作低脂或脫脂鹵汁調味，這可令雞肉更美味！ 烹煮至適當的溫度 若凍肉或鮮肉的烹煮方法都是一樣，應把肉完全煮熟。未熟的肉類容易滋生細菌。 烹煮家禽時，焗爐的溫度不應低於華氏320度 (攝氏160度)。 使用肉食溫度計量度肉類是否已煮熟是最佳的方法。把溫度計插入大腿肉內，貼近但勿觸及大腿骨的位置。 剩餘的雞肉 那麼剩餘下來的雞肉又如何？可把雞肉放在雪櫃內1至4天。若您想把雞肉急凍，應以以錫紙或保鮮袋盛載。切記把包裝內的空氣擠出。煮熟的肉類可存放在冰箱最多4個月。 Cooking Chicken - Lean on these handy tips!!! Chicken starts out lean and healthy. The most important thing you should remember is...Keep it lean. Storage Like any meat, chicken is perishable and needs to be promptly refrigerated. Store fresh poultry in the coldest part of your refrigerator on a tray to prevent juices from contacting other food. Freeze within two days if not cooked. Never leave poultry sitting on your kitchen counter. Chicken can be frozen for up to 6 months, but once thawed, it should be cooked within 48 hours. Never refreeze thawed, uncooked chicken. Fresh chicken will keep in the main part of the refrigerator for 2-3 days, and cooked chicken for 3-4 days. Thawing Thaw poultry in the refrigerator on a cookie sheet or large plate to catch drippings. Allow a minimum of 16-24 hours to defrost a whole chicken and at least 6 hours for chicken parts. Quick Thawing Thaw in cold water with the chicken in a water-tight package. Be sure to change the water often. Using this method, a whole chicken takes about 1 1/2 hours to defrost. You can also use your microwave for quick-thawing, but you must cook the chicken immediately afterward, because the chicken may begin to cook during microwaving. Before You Cook About two-thirds of the chicken's fat is in the skin. That's why it's a great idea to remove the skin from chicken parts before or after cooking. This keeps you lean. Barbecuing, broiling, or roasting chicken allows fat to drip away. When you're cooking roast chicken, be sure to place the chicken on a wire roasting rack. When You Cook Take poultry directly from the refrigerator to the barbecue or oven. If you stuff poultry, do this just before cooking. For a whole chicken, preheat the oven to 350 degrees F. (180 degrees C.) and season to taste. Bake 20 minutes per pound (or 45 minutes per kilogram) or until internal temperature reaches 180 desgrees F. (82 degrees C.). For bone-in parts, preheat the oven to 350 degrees F. (180 degrees C.). Arrange chicken parts in a single layer on a shallow roasting pan. Cook for 60 to 70 minutes or until you can easily pierce the chicken with a fork and the juices run clear. You should let the chicken stand for 3 to 5 minutes before serving. For boneless parts, preheat the oven to 350 degrees F. (180 degreews C.). Arrange the chicken parts in a single layer on a shallow oven roasting pan. Cook for 60 to 70 minutes or until you can pierce the chicken with a fork and the juices run clear. You should let the chicken stand 3 to 5 minutes before you serve. Low-Fat Sauce For a moist and juicy-tasting chicken, simmer in a small amount of water or broth. The meat will be low in fat, and so will the dish if you discard most of the simmering liquid and replace it with a low-fat sauce. Use wine, cranberry juice, lemon, or low-fat yogurt to create a delicious low-fat sauce. When browning chicken pieces, use a non-stick skillet and a vegetable oil spray. Season chicken by preparing a low-fat or fat-free marinade of herbs, spices, and juices or wine. This makes a delicious and festive meal! Cook to Proper Temperature Cook thawed poultry just as you would a fresh product. Cook until "done." Partial cooking may encourage bacterial growth. Oven temperatures should be no lower than 325 F. (160 C. for poultry). Meat Thermometer The best way to judge "doneness" is to use a meat thermometer. Put the thermometer into the inner thigh of a whole chicken, just above but not touching the thighbone. Leftovers What about leftovers? They can be stored in the refrigerator for 1-4 days. If you want to freeze tye, wrap them in foil or freezer bags. Make sure the air is squeezed out of the package before freezing. Cooked meat can be kept up to 4 months. 主頁/ Home | 公司簡介/ Company Profile | 聯絡查詢/ Contact Us-Feedback | 成為廣告客戶/ Advertise with Us