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There are an unlimited number of chicken products available, consisting of fresh, frozen, uncooked, fully cooked, and many heat-n-serve products. Many products are available unbreaded, breaded, seasoned, or marinated.

Grilling and broiling are very similar methods of cooking chicken. They both use a dry heat that quickly cooks the surface and then slowly moves to the middle of the meat. Also, grilling infuses the chicken with a smoky flavor from the meat juices that drip during the grilling process. When broiling, this infusion of flavor does not occur.

 

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.

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.