Tips from professional Chef Tallyrand:
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Tallyrand
Food and Cooking Tips
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Food
tip on chicken
 They
say you are what you eat, this is no more relevant than
for chickens.
The
taste of the flesh will directly reflect the diet of
the bird, those from Bresse in France for example, that
are fed purely on corn, have a sweet delicate flavour
and have a yellow tinge to them.
So
if you are looking for a well flavoured bird, try to
find one that is corn fed or similar, it may cost more
but will be well worth it. The ones that are mass produced
on tasteless grain will be dull and lifeless.
When
barbecuing, try soaking some wood chips or shavings
(ensure they have not been chemically treated) in water
for 30 minutes, squeeze them dry and add to the top
of your coals as the heat dies down, the smoke will
add a delicious smoky flavour to the foods. Experiment
with different woods to see which one best suits your
taste buds.
For
roasting chickens look to my cooking tip on turkey,
the same applies.
Related
Recipe:
Published
15
January
2001
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