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Barbecued chicken on the grill has always been a favorite summertime food, but when improperly grilled, it can make your backyard cookout anything but memorable. This informative video demonstration shows you the secret to grilling up perfect barbecued chicken every time.

Tenderness Tips Avoid freezing whenever possible to eliminate additional moisture loss during thawing, which results in less tender meat. Keep chicken from drying out in the refrigerator by keeping it tightly wrapped.

After the chicken has been cooked, it can be shredded to use for several purposes. Shredded chicken is good for making sandwiches, adding to salads, and is used as an ingredient in many different dishes.

Microwaving is a quick and convenient method for cooking chicken but the flavor of the chicken will not be enhanced as it is with other cooking methods. When cooked properly, it will provide a tender, juicy meat.

When choosing a chicken for roasting, it is best to select a bird that is labeled a "roaster." Roasters are generally older birds with more muscle, flavor and fat. The fat is favorable for roasting because it adds flavor and moisture to the meat as it is cooking and will eventually melt off through the cooking process.

Cutting Up a Whole Chicken Cutting Method #1 - 10 Pieces | Cutting Method #2 - 10 or 12 Pieces A whole chicken can be cooked whole but if you want to fry it or use it for a recipe calling for pieces, the whole chicken will have to be cut up first.

If broiling or grilling a whole chicken, it should be butterflied for more even cooking. The following instructions are a guide to butterflying a whole chicken.     To butterfly, place the chicken breast side down on a cutting board and cut along each side of the backbone using a poultry scissors or a sharp knife.

Chicken breast can be purchased with the bone in or boneless and they are available as a whole breast or half breasts. If desired, bone-in chicken breast can have the bone removed before cooking.

Chicken is a staple around most homes. To keep everyone on their toes, we have many chicken recipes that you can use and no one will get bored with the "same-old" chicken again.

Steaming is an ideal method for cooking boneless chicken breasts and small whole birds such as Cornish hens. It retains the flavor, tenderness and moisture through the use of steam.

Looking at and feeling the chicken can give you information that the label will not provide. When shopping for a whole fresh chicken that you are planning on roasting whole, select one that has a rounded, plump breast, because it would contain more breast meat, which provides a nicely shaped bird when roasted.

Boneless, skinless chicken breasts can be pounded thin and used for countless chicken recipes including this one: Classic Chicken Marsala. There are many different versions of this flavorful chicken recipe, but one ingredient that is essential in all versions is Marsala wine, which is a Sicilian fortified wine with a distinctive sweet flavor that is difficult to duplicate using other ingredients as substitutions.

Stuffing can be made from many different ingredients, such as simple herbs, vegetables and fruit, but can also be made from more complex bread based or grain based (grains, such as rice, barley and kasha that are cooked until tender) recipes.

  When shopping for chicken there are several details that you should pay close attention to so you are assured of purchasing fresh chicken in the correct quantity, quality and type to satisfy your needs.

Sautéing is a cooking method that quickly cooks the chicken using a little oil and high heat. Olive oil, vegetable oil, corn oil, canola oil, and soy oil are commonly used oils.

Reading the label will inform you as to the type of chicken, the parts contained in the package, the total weight, a description, how fresh it is, and nutritional information.

Stir-frying, like sautéing, is a cooking method that quickly cooks the chicken in a little oil, using high heat. The difference between the two methods is that sautéing cooks serving size pieces of meat and stir-frying involves cooking smaller size pieces that have been cut into strips, cubes or diced pieces all similar in size.

It is sometimes difficult to know just how much chicken to buy to have the proper amount for a particular recipe or to serve to a specific number of people. Some of the information that will determine the quantity needed are the number of people being served, whether or not it will be served in controlled portions, or if the meat will be served on a "help yourself" basis.

Checking doneness is accomplished in basically the same manner regardless of the cooking method you are using. Some methods are more accurate than others and some are more suitable in regard to the cooking method and to the cut of chicken.

Braising and stewing are very similar methods of cooking. They both use the same process of searing to enhance color and flavor, and slow cooking in liquid to produce tender, moist meat.