Chicken breast
Chicken breast: a versatile poultry meat, the juiciness of which depends on the cut and careful control of cooking time.
What it offers and why to use it
Chicken breast: a versatile poultry meat, the juiciness of which depends on the cut and careful control of cooking time. Do not wash raw poultry. Use separate utensils and cook thoroughly; a thermometer is helpful for checking the centre of thicker pieces.
A mild flavour that takes well to marinades and spices; drumsticks and thighs are juicier than breast.
From shopping to cooking
Choose
When buying chicken breast, choose meat of uniform colour, a neutral odour, a sealed packaging and a current date. Maintain the cold chain from purchase.
Store
Refrigerate at 4°C or less, in a sealed container and in the lower part to prevent drips. Cook or freeze within 1–2 days; once cooked, consume within 3–4 days.
Prepare
Do not wash raw poultry. Use separate utensils and cook thoroughly; a thermometer is helpful for checking the centre of thicker pieces.
How to make the most of it
Good pairings
Pairs well with citrus fruits, garlic, onions, beer, wine, mustard, spices, fruits and vegetables.
How to substitute it
If you don't have chicken breast, substitute with other cuts of chicken or turkey, adjusting the cooking time accordingly. Breast meat dries out more than cuts with bone and skin.
Recipes with chicken breast
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