How to Cook Chicken Like a Pro

How to Cook a Whole Chicken

Preparing the Chicken for Roasting or Boiling

How to Choose a Quality Bird

When it comes to cooking a whole chicken, it all starts with choosing the right one. Look for a bird that feels firm, has pale or slightly yellow skin (depending on the breed), and no off-putting odor. I recommend going for air-chilled chicken if available — the skin crisps up better during roasting. Avoid chickens with broken skin, strong smell, or excessive moisture in the packaging. If you’re buying from a butcher, don’t hesitate to ask where the bird was raised and whether it’s been brined or previously frozen.

Washing, Feather Removal, and Drying

Once you’re home, give the bird a good inspection. Sometimes you’ll find small pinfeathers left around the wings or legs — just use kitchen tweezers or your fingers to pluck them out. I personally don’t recommend rinsing chicken under water — it spreads bacteria in your sink. Instead, pat the bird dry inside and out with paper towels. Moisture is the enemy of crispy skin, so the drier the better.

Salting and Marinating Before Cooking

Now comes the flavor foundation. At the very least, give your chicken a generous dry brine — salt it all over (including inside the cavity) and let it rest uncovered in the fridge for a few hours or overnight. This draws out moisture, firms up the skin, and seasons the meat throughout.

If you have time, you can go further and marinate your chicken. For roasting, I often use lemon, garlic, herbs, and olive oil. For boiling or braising, go with vinegar, soy sauce, or buttermilk-based marinades. Just make sure to adjust salt levels depending on your base.

Recipes for Cooking a Whole Chicken

Whether you’re aiming for a golden, crackling skin or a fall-off-the-bone tenderness, these are my go-to methods for preparing a whole chicken — tried, tested, and perfected in both home and professional kitchens.

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Crispy Roast Chicken (My Weeknight Classic)

This is my personal favorite for a simple, foolproof roast with shatteringly crisp skin and juicy meat inside.

What you’ll need:

• 1 whole chicken (1.5–2 kg), air-chilled
• Salt (generous amount)
• Fresh black pepper
• Olive oil or softened butter
• Optional: garlic, lemon, thyme, rosemary

Steps:

1. Dry brine your chicken at least 4 hours in advance — ideally overnight. Rub it all over with salt and leave uncovered in the fridge.
2. Preheat the oven to 220°C (425°F).
3. Take the chicken out 30 minutes before cooking to let it reach room temperature.
4. Rub with olive oil or softened butter. Season with pepper and stuff the cavity with crushed garlic, lemon wedges, and herbs.
5. Roast breast-side up for about 75 minutes (for a 1.8 kg chicken), until juices run clear and skin is deeply golden.
6. Rest for 10–15 minutes before carving.

Chef’s Tip: For ultra-crisp skin, don’t baste — it softens the skin. Just trust the dry brine and high heat.

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Stuffed Chicken with Buckwheat, Rice, or Apples

This is a dish I make on holidays — it feels rustic, warm, and perfect for feeding a family.

Stuffing Options:

• Cooked buckwheat with sautéed onions and mushrooms
• Steamed rice with raisins, nuts, and herbs
• Apples chopped and mixed with cinnamon and garlic

Steps:

1. Prepare your stuffing ahead of time and let it cool completely.
2. Gently separate the chicken skin from the meat with your fingers to allow seasoning underneath.
3. Fill the cavity with stuffing (not packed tight — leave space for steam).
4. Tie the legs with kitchen twine.
5. Roast at 180°C (356°F) for 90 minutes or until internal temp reaches 75°C.
6. Let it rest before serving.

Chef’s Note: Don’t overstuff. Overpacking prevents even cooking and can cause the cavity to stay raw.

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Salt-Baked Chicken (Inspired by Chinese Cooking)

A dramatic method that produces incredibly juicy meat with minimal seasoning.

What you’ll need:

• 1 whole chicken
• 1.5–2 kg coarse salt
• Aromatics: ginger, garlic, scallions, star anise (optional)
• Parchment paper or foil

Steps:

1. Preheat oven to 200°C (390°F).
2. Line a baking tray with parchment paper or foil.
3. Stuff the chicken with ginger, garlic, and green onion if using.
4. Pour a layer of salt into the tray, place the chicken on top, and cover it entirely with more salt.
5. Bake for 60–70 minutes depending on size.
6. Crack open the salt crust and carefully lift the bird out.

Tip: You can reuse the salt once or twice — just sift and keep it dry.

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Boiled Chicken for Broth

Perfect when you want both tender chicken and a rich, homemade stock.

Ingredients:

• 1 whole chicken (no seasoning)
• 1 onion, halved
• 1 carrot, chopped
• 1 celery stalk
• 2 garlic cloves
• A few black peppercorns
• Bay leaf

Steps:

1. Place the chicken in a large pot and cover with cold water.
2. Bring to a gentle simmer, never a boil.
3. Skim the foam, add vegetables and aromatics.
4. Simmer gently for 1.5–2 hours.
5. Remove the chicken, strain the broth.

Pro Tip: Don’t salt until the end. If you’re using the broth in another dish, leave it unsalted to control the final flavor.

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Whole Chicken in a Roasting Bag or Foil

For days when you want something tender, mess-free, and juicy, this is the way.

Ingredients:

• Whole chicken
• Your favorite marinade or spice rub
• Roasting bag or heavy-duty foil

Steps:

1. Rub the chicken with marinade (I love mustard, garlic, and honey).
2. Place in a roasting bag or wrap tightly in foil.
3. Preheat oven to 190°C (375°F).
4. Roast for 90 minutes.
5. Carefully cut open the bag or foil — watch for steam.
6. Optional: Broil for 5–10 minutes to crisp up the skin.

Advice: Add chopped veggies (carrots, potatoes) inside the bag for a complete meal in one pan.

Time and Temperature for Cooking a Whole Chicken

After roasting and testing hundreds (literally) of chickens in professional kitchens and home ovens, I can tell you that time and temperature are just as important as seasoning. Undercook it, and it’s unsafe. Overcook it, and you’re chewing sawdust. Get it right, and the result is juicy, flavorful, and perfectly tender meat with crisp skin.

Here’s how I approach cooking a whole bird depending on the method.

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In the Oven (Classic Roast)

This is the gold standard. When done properly, oven-roasted chicken is unbeatable for texture and flavor.

General Rule:

• 180–200°C (350–400°F)
• 20 minutes per 500 g (1.1 lb) + 15 extra minutes

My Go-To:

• I roast a 1.8–2 kg chicken at 200°C (392°F) for about 75–90 minutes.
• Always finish with 5–10 minutes at high heat (220°C) to crisp up the skin.

Tip: Use a meat thermometer. You’re looking for 75°C (167°F) at the thickest part of the thigh, without touching the bone.

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In the Multicooker (Slow Cook or Pressure Mode)

Perfect when you want something hands-off and fall-off-the-bone tender.

Multicooker Settings:

Mode	Temperature	Time	Texture Result
Slow Cook	~90°C	4–5 hours (low)	Very tender, moist
Pressure Cook	110–120°C	25–30 minutes	Soft, juicy, fast

Chef’s Note: After pressure-cooking, I often broil the chicken for a few minutes to crisp up the skin.

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In the Air Fryer (Crispy Skin Hero)

Surprisingly effective, the air fryer is like a mini convection oven — great for a smaller chicken.

How I do it:

• Preheat to 180°C (356°F)
• Cook a 1.5 kg chicken for 60 minutes, flipping halfway

Pro Tips:

• Rub the chicken with baking powder + spices to enhance the crust
• Use foil underneath to catch juices and prevent smoke

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In a Roasting Bag (or Foil) in the Oven

This method locks in moisture and saves cleanup — ideal for beginners or lazy Sundays.

My Approach:

• 190°C (374°F) for 90 minutes
• Let rest 10–15 minutes before cutting

If Using Stuffing: Add 15 more minutes, and check stuffing temperature: it should be at least 70°C (158°F) inside.

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Quick Reference Table

Method	Temperature	Cooking Time	Result
Standard Oven Roast	180–200°C	75–90 min	Crispy skin, juicy meat
Multicooker (Slow)	~90°C	4–5 hours	Very tender, soft texture
Multicooker (Pressure)	110–120°C	25–30 min	Moist, fall-apart meat
Air Fryer	180°C	60 min (flip halfway)	Crispy outside, moist inside
Oven Bag / Foil	190°C	90 min (add 15 w/ stuffing)	Juicy and infused with aroma

How to Cook Chicken in Parts

When you cook chicken in parts — wings, thighs, breasts, organs — you gain full control over flavor, texture, and timing. As a chef, I often break down whole chickens myself to use each piece exactly how I want. But let’s start with the crowd favorite: chicken wings.

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Chicken Wings

Chicken wings are an absolute favorite — for game nights, BBQs, bar bites, and lazy Sunday cravings. I’ve cooked them hundreds of times in restaurants and at home, and I can tell you: it’s not just about the method — it’s about seasoning, texture, and timing.

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Baked, Fried, Air-Fried, and Marinated Wings

1. Oven-Baked Wings (my go-to for crispy skin):

What you need:

• 1 kg chicken wings, split at the joint
• 1 tbsp baking powder (NOT baking soda)
• Salt, black pepper, paprika, garlic powder

Steps:

1. Dry the wings thoroughly with paper towels.
2. Toss them with baking powder and seasonings.
3. Spread out on a wire rack over a baking sheet.
4. Bake at 220°C (425°F) for 40–45 minutes, flipping once.

Result: Perfectly crisp skin without any oil.

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2. Deep-Fried Wings (bar-style):

• Heat neutral oil to 180°C (356°F).
• Fry wings in batches for 10–12 minutes.
• Drain on a rack, then toss with sauce.

Chef’s Tip: Never overcrowd the fryer — it drops the oil temp and ruins the crisp.

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3. Air-Fryer Wings (great for quick weeknights):

• Preheat to 200°C (392°F).
• Toss dry wings with oil + spices.
• Cook for 25–30 minutes, shaking halfway.

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4. Marinated Wings (for next-level flavor):

• Marinate wings overnight in:
  • Yogurt + garlic + cumin (Indian style)
  • Soy sauce + honey + ginger (Asian style)
  • Olive oil + lemon + oregano (Mediterranean)

Tip: Pat dry before cooking to get crisp skin even after marinating.

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Wing Sauces: BBQ, Spicy, Garlic

Once your wings are golden and crisp, it’s time for the sauce — the final flavor bomb. Here are my go-to sauces from years behind the line.

1. Classic BBQ Sauce
Sweet, smoky, and always a hit. You can use store-bought or make it yourself with ketchup, brown sugar, vinegar, and smoked paprika. Warm the sauce before tossing it with the wings.

2. Spicy Buffalo Sauce (my all-time favorite):

• 1/2 cup hot sauce (I use Frank’s RedHot)
• 1/3 cup melted butter
• 1 tsp garlic powder
• Mix, toss with hot wings, and serve with celery + blue cheese.

3. Garlic-Parmesan Sauce (restaurant-style):

• Melt 3 tbsp butter
• Add 2 cloves garlic (minced), sauté until fragrant
• Toss with wings and finish with grated Parmesan + parsley

Bonus Tip: If you’re hosting, serve wings naked and offer a trio of sauces for dipping. Keeps everyone happy.

Chicken Thighs and Drumsticks

Chicken thighs and drumsticks are rich in flavor thanks to their higher fat content and darker meat. They’re forgiving, juicy, and ideal for baking, braising, or pan-frying. Whenever someone tells me they “can’t cook chicken right,” I point them to these cuts.

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Roasting, Braising, and Pan-Frying

Let’s break down the best techniques for cooking thighs and drumsticks — whether bone-in or boneless.

Method	Temp & Time	Result	When I Use It
Roasting	200°C / 392°F for 40–50 min	Crispy skin, juicy meat	Weeknight dinner, quick prep
Braising	Low heat, 90 min (covered)	Fall-off-the-bone tender	Comfort food, stews, meal prep
Pan-Frying	Medium heat, 6–8 min/side	Golden crust, juicy center	Quick meals, small portions

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Roasting Thighs/Drumsticks (My Sunday Favorite):

1. Pat dry the skin.
2. Toss with olive oil, garlic, thyme, smoked paprika, and salt.
3. Roast skin-side up on a baking tray at 200°C (392°F).
4. Cook for 45–50 minutes, until juices run clear or internal temp hits 75°C (167°F).
5. Optional: Broil last 5 minutes for extra crispy skin.

Chef’s Note: Always rest roasted thighs 5–10 minutes before serving to lock in juices.

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Braising for Tender Meat:

• Brown the thighs in a pan for color.
• Add aromatics (onion, garlic, herbs) and enough broth or wine to cover halfway.
• Cover and cook low and slow — 90 minutes at 160°C (320°F) or on stovetop.
• The sauce becomes rich and the meat melts.

Perfect for: coq au vin, curried chicken, or chicken in creamy mushroom sauce.

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Pan-Frying Tips:

• Boneless, skinless thighs work best.
• Heat oil, season lightly, cook 6–8 min per side.
• Deglaze the pan with lemon juice, wine, or stock for a quick sauce.

Pro Tip: Let the thighs sit skin-side down without flipping too early — this develops that gorgeous crust.

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Marinade Variations for Deep Flavor

Marinating thighs and drumsticks transforms simple cuts into bold, aromatic mains. Here’s a quick table of my most-used blends:

Style	Ingredients	Notes
Mediterranean	Olive oil, lemon, oregano, garlic	Fresh and light — great for grilling
Asian	Soy sauce, honey, ginger, garlic	Sweet-salty balance, caramelizes well
BBQ Smoky	Paprika, mustard, brown sugar, vinegar	Perfect for oven or grill, rich and bold
Indian-style	Yogurt, turmeric, cumin, garlic	Tenderizes beautifully, adds deep aroma
Herb & Mustard	Dijon mustard, rosemary, thyme, olive oil	Great with roasted potatoes or veggies

Marinating Tips:

• Pat the meat dry before cooking if you want crisp skin.
• Minimum: 2 hours, but overnight gives best results.
• Always marinate in the fridge.

Chicken Breast

Chicken breast often gets a bad rap for being dry or boring. But let me tell you — with the right treatment, it can be juicy, flavorful, and even gourmet. I’ve served chicken breast to picky customers, athletes, and food critics alike — and they all loved it. The secret? Technique, temperature, and not overcooking.

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Lean Cooking: Healthier, Smarter, Still Delicious

When I train home cooks or meal-preppers, I always include a few low-fat, clean-protein chicken breast options. Here’s how I keep it lean without losing flavor.

1. Steaming:

• Slice the breasts into even fillets.
• Steam over salted water or broth for 10–12 minutes.
• Add herbs like dill or thyme to the steaming liquid for aroma.

2. Oven-baking (No Oil):

• Preheat to 180°C (356°F).
• Season breasts lightly with salt, pepper, and paprika.
• Wrap in parchment or place in a baking dish with a splash of water.
• Cover and bake for 25–30 minutes.

3. Sous-vide (My secret weapon):

• Season, vacuum-seal, and cook at 63°C (145°F) for 1 hour.
• Sear quickly in a hot pan before serving.

Chef’s Tip: Always let the breast rest 5 minutes before slicing to keep juices inside.

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Juicy Cutlets, Stuffed Rolls, and Battered Chicken

Now, let’s bring in flavor and texture for everyday and festive dishes.

1. Juicy Cutlets (NYC deli-style):

• Butterfly the breasts and pound gently to 1 cm thick.
• Season with garlic powder, salt, and black pepper.
• Sear on medium-high heat in a bit of olive oil — 3–4 minutes per side.
• Finish with a squeeze of lemon or a pat of herbed butter.

2. Stuffed Chicken Rolls (Restaurant classic): Fillings I love:

• Spinach + feta
• Mushrooms + cream cheese
• Sun-dried tomatoes + mozzarella

Steps:

• Flatten breast to 1 cm, add filling, roll tight.
• Secure with toothpicks or string.
• Sear until golden, then bake at 180°C (356°F) for 20–25 min.

Pro move: Deglaze pan with white wine or broth to make a quick sauce.

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3. Chicken in Batter (Comfort food alert):

• Slice into strips or nuggets.
• Dredge in flour → egg → seasoned breadcrumbs or panko.
• Fry in neutral oil at 180°C (356°F) for 4–5 minutes.

Or for a lighter twist:

• Bake at 200°C (392°F) for 20 minutes, flipping halfway.

Chef’s Note: Don’t forget to season each layer — flour, egg, and crumbs.

Chicken Offal (Hearts, Liver, Gizzards)

In a New York kitchen, we use everything — and chicken offal is a flavor goldmine. They’re affordable, packed with nutrients, and full of personality when cooked right. Here’s how I turn these humble cuts into comforting dishes and even gourmet bites.

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Chicken Hearts — Pan-Fried, Braised, or in Sour Cream

Chicken hearts are lean, slightly chewy, and wonderfully flavorful when seared properly.

1. Pan-Fried (My street-food-style favorite):

• Clean and trim hearts, removing blood vessels.
• Marinate with garlic, soy sauce, smoked paprika.
• Fry on high heat with a bit of oil for 5–6 minutes until browned.
• Optional: splash of lemon juice before serving.

2. Braised:

• Sauté onions and carrots until soft.
• Add hearts, cover halfway with broth or white wine.
• Simmer on low for 40–50 minutes, covered.
• Finish with parsley or thyme.

3. In Sour Cream Sauce (Eastern European comfort dish):

• Sear the hearts first.
• Add chopped onion and cook until golden.
• Add 3–4 tablespoons of sour cream + a splash of broth.
• Simmer on low for 15–20 minutes, serve with rice or mashed potatoes.

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Chicken Liver — Pâtés, Classic Fry with Onions, or Creamy Style

Liver is rich and tender — one of the fastest offal cuts to cook, but it requires attention.

1. Chicken Liver Pâté (Perfect appetizer):

• Sauté chopped shallots in butter.
• Add liver, a splash of brandy, and thyme.
• Cook just until pink inside (about 5–6 min).
• Blend with more butter, season, chill before serving.

2. Classic Fry with Onions:

• Soak liver in milk for 30 min (optional, for milder taste).
• Sear onion slices until golden.
• Add liver pieces, cook 3–4 min per side.
• Finish with salt, pepper, and a knob of butter.

3. Creamy Liver:

• Sauté onions, add liver.
• Deglaze with white wine, add heavy cream or crème fraîche.
• Simmer 10 minutes, garnish with herbs.

Chef’s Advice: Don’t overcook liver — it gets grainy. Slightly pink inside = perfect.

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Chicken Gizzards — Braised, Slow-Cooked, or in Soups

Gizzards need time — but their deep, meaty flavor is worth every minute.

1. Braised Gizzards:

• Clean and rinse well.
• Sear with onions, then cover with stock.
• Add carrots, garlic, bay leaf.
• Simmer for 1.5–2 hours until tender.
• Serve with mustard or horseradish cream.

2. Slow-Cooked:

• Toss in a slow cooker with aromatics and herbs.
• Cook on low for 6–8 hours.
• They become fork-tender and rich — great over rice or mashed potatoes.

3. In Soups:

• I love them in barley soup or rustic vegetable broths.
• Add gizzards to any chicken-based soup.
• Slice thin after cooking for a meaty bite.

https://youtu.be/m7piVVJnyvY?si=T5R7_uLOUQbaYMdX

Time and Temperature for Best Cooking Chicken

Baking and Frying Temperatures

Getting the temperature right is one of the most important things when cooking chicken. Undercooked chicken is unsafe. Overcooked? Dry and tough. So let’s go step-by-step and keep it simple.

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Whole Chicken — 180°C to 200°C (356°F to 392°F)

When I cook a whole chicken, especially for guests, I always aim for juicy meat and crispy skin. The temperature window I trust most is 180°C to 200°C. Let me explain how and when to use each end of that range.

Temperature	When to Use It	Result
180°C (356°F)	For longer, slower roasting (e.g. stuffed chicken)	Even cooking, more moisture retained
190°C (374°F)	My go-to setting for standard roasts	Balanced crisp and juiciness
200°C (392°F)	For quick roasts or final crisping	Crispy skin, golden finish

Example:

• I roast a 1.8 kg chicken at 190°C for 80–90 minutes.
• Then switch to 200°C for 10 minutes to crisp the skin.
• Always check internal temp with a meat thermometer — aim for 75°C (167°F) in the thickest part of the thigh.

Tip for beginners: If you don’t have a thermometer, pierce between the leg and breast — juices should run clear, not pink.

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Chicken Parts — 160°C to 200°C (320°F to 392°F)

Chicken wings, thighs, drumsticks, or breasts — they all cook a little differently, but here’s a general temperature guide:

Cut	Best Temperature	Why It Works
Thighs/Drumsticks	190–200°C	Need more heat to crisp skin and cook through the bone
Wings	200°C	Small size = quick cook, crispy finish
Breasts (baked)	180°C	Keeps moisture, avoids drying out
Breasts (grilled or pan)	Medium-high heat	Sear fast, then finish gently

My advice:
Start with high heat to sear or crisp the surface, then lower it slightly to cook through. For example:

• Bake thighs at 200°C for 20 min, then reduce to 180°C for another 20–25 min.
• Fry breasts at medium-high heat for 3–4 min per side, then let them rest under foil.

Chef’s Secret: Always rest chicken 5–10 minutes after baking or frying. It locks in juices and makes slicing easier.

Cooking Time by Cut

I always tell beginner cooks: chicken isn’t “done” when the clock says so — it’s done when the inside hits the right temperature. But having a time guide helps a ton, especially when you’re learning.

Here are my practical benchmarks, tested and refined through experience:

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Whole Chicken — 60–90 minutes

• Average time: 75–90 minutes for a 1.5–2 kg bird
• Temperature: 180–200°C (356–392°F)

My method:

• Roast uncovered at 190°C for 80 minutes.
• Always check the thickest part of the thigh — you want 75°C inside, clear juices outside.

Stuffed chicken? Add 15–20 minutes and make sure the stuffing hits at least 70°C.

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Wings — 30–40 minutes

• Best method: Bake at 200°C (392°F)
• Time: 35 minutes average

Tip: Flip them halfway to brown both sides evenly.

Fried wings? 10–12 minutes at 180°C oil — but don’t overcrowd the pan!

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Thighs and Drumsticks — 40–50 minutes

• Oven: 200°C for 45–50 minutes
• Pan-fried: 6–8 minutes per side on medium heat, then 5 min resting
• Braising: 1 hour low and slow for pull-apart texture

My rule: If it has a bone, give it time. Don’t rush thighs — they shine when cooked thoroughly.

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Breast (Fillet) — 20–30 minutes

• Oven-baked: 180°C for 25 minutes
• Pan-seared: 3–4 minutes per side + 5 minutes resting
• Sous-vide: 1 hour at 63°C = perfect every time

Watch out: Overcooked breast dries out quickly. I recommend using a thermometer — 72–75°C inside = perfect.

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Offal (Hearts, Liver, Gizzards) — 25–40 minutes depending on method

Type	Method	Time
Hearts	Pan-fried	6–8 minutes
	Braised	40 minutes
Liver	Fried or creamy	8–10 minutes
	Pâté (pan + blend)	10–12 minutes
Gizzards	Braised	1.5–2 hours
	Soup or stew	40–60 minutes

Chef’s Tip: Liver and hearts cook quickly — treat them like steak. Gizzards need time, like a roast.

Chicken Seasonings and Marinades

In my New York kitchen, we never serve bland chicken. The right blend of spices or a thoughtful marinade is what turns a simple dish into something craveable. Here’s how I season chicken depending on the mood, method, or cuisine.

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Classic Chicken Spices

If you’re just starting out or don’t want to overthink it — these five staples will never fail you. I use them in 80% of my everyday chicken recipes.

Salt, Black Pepper, Paprika, Garlic, Thyme

Spice	Why I Use It
Salt	Enhances every flavor — don’t skip or underdo it
Black Pepper	Adds warmth and bite — freshly ground is best
Paprika	Gives color and sweet smokiness (try smoked paprika)
Garlic (powder or fresh)	Adds depth and richness
Thyme	Pairs beautifully with roasted or creamy dishes

Pro Tip: For baked chicken, I rub the spice blend under the skin for deeper flavor.

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Marinade Variations

Marinating adds not just flavor — it tenderizes, especially for lean cuts like breast. I always recommend at least 2 hours of marinating, but overnight is where the magic happens.

Fermented Dairy-Based Marinades (Kefir, Yogurt)

These are my favorite for grilling or roasting. The lactic acid gently breaks down the muscle fibers, making the meat ultra tender.

Example:

• 1 cup yogurt or kefir
• 2 cloves garlic, crushed
• Juice of 1 lemon
• 1 tsp cumin + 1 tsp smoked paprika
• Salt to taste

Perfect for: thighs, drumsticks, skewers

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Soy Sauce, Honey, Mustard

This combo hits sweet, salty, and tangy all in one — a crowd favorite.

My go-to blend:

• 3 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp Dijon mustard
• 1 garlic clove, grated
• Optional: chili flakes or ginger for extra kick

Great for: wings, breasts, oven-baking or stir-fry

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Citrus, Vinegar, and Wine-Based Marinades

These are zesty, fresh, and perfect for summer grilling or light oven bakes.

Lemon-Garlic Herb Marinade:

• Juice + zest of 1 lemon
• 3 tbsp olive oil
• 2 garlic cloves, minced
• Thyme + rosemary
• Salt + pepper

Or try this white wine version:

• 1/2 cup dry white wine
• 2 tbsp vinegar
• 2 tbsp mustard
• Crushed black pepper + herbs

Chef’s Insight:
Citrus- or wine-based marinades can start to “cook” the chicken if left too long — 6 hours max is usually enough.

Spices for International Chicken Flavors

Changing up your seasoning game is like traveling the world — with a pan. Whether you want something bold and spicy or fresh and herby, every cuisine has its signature twist for chicken. Here’s how I recreate these global vibes in my kitchen.

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Indian Style — Curry Powder, Garam Masala

India has some of the richest, most layered spice combinations on earth — and chicken thrives in that depth.

Go-to mix:

• 1 tsp curry powder
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1/2 tsp cumin
• Fresh garlic and ginger

How I use it:

• Marinate chicken in yogurt + above spices = tandoori-style
• Use in butter chicken sauce
• Rub on thighs or drumsticks before roasting

Pro tip: Toast the spices in oil or ghee before adding liquid — it opens them up beautifully.

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Asian Style — Ginger, Soy Sauce, Sesame

Asian flavors are all about balance — salty, sweet, umami, and heat. And they work incredibly well with stir-fries, grills, or baked chicken.

My favorite combo:

• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice vinegar or lime juice
• 1 tsp grated ginger
• 1 tsp garlic
• 1 tsp honey or brown sugar

Great for: wings, boneless thighs, skewers, and wok dishes

Chef’s Note:
Add chili flakes or sriracha if you like it hot — or a splash of hoisin for a sweet twist.

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European Style — Rosemary, Marjoram, Oregano

This style reminds me of Sunday roasts, lemony potatoes, and rustic countryside cooking.

Mediterranean-style rub:

• 2 tsp rosemary (fresh or dried)
• 1 tsp oregano
• 1/2 tsp marjoram
• 2 cloves garlic, minced
• Olive oil + lemon zest

I use this combo for whole roasted chicken, especially with root vegetables or in clay pots. It also works great for baked drumsticks.

Chef’s Insight:
If you’re roasting, use fresh herbs. If you’re marinating or grilling — dried herbs hold up better.

Chicken Calories Breakdown

Calorie Table by Cut

Not all chicken parts are created equal — and that’s not a bad thing. Some cuts are lean and low-cal, perfect for dieting. Others are richer and make a satisfying main meal. Here’s a breakdown based on 100 g (3.5 oz) of cooked, skinless meat — unless noted otherwise.

Chicken Part	Calories per 100g	Notes from My Kitchen
Breast (fillet)	~165 kcal	Lean, protein-rich, best for meal prep
Thigh (skinless)	~210 kcal	More fat = more flavor, still healthy
Drumstick	~180 kcal	Great roasted or grilled, easy portion size
Wings (with skin)	~240 kcal	Delicious but fattier — enjoy in moderation
Hearts	~170 kcal	High in iron and B12, good energy boost
Liver	~140 kcal	Low in fat, nutrient-dense, ideal for patés
Gizzards	~130 kcal	Chewy, meaty, great in stews or soups

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My Take:

• Want to eat light? Go for grilled or steamed breast or liver.
• Want flavor and satisfaction? Roast thighs or drumsticks with herbs.
• Looking for something different? Try gizzards or hearts in stews — low cal, high protein.

Pro Tip: Chicken with skin adds 30–50 kcal per 100g — crispy, yes, but keep that in mind if counting.

Calories Depending on Cooking Method

The way you cook chicken has a big impact on its calorie content. As a chef who often prepares both indulgent meals and light options, I always help clients understand how their cooking choices affect nutrition — without losing flavor.

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Boiled — ~120–140 kcal per 100g

This is the lightest and cleanest method. No added fat, just pure lean protein.

• Ideal for: soups, salads, shredding for sandwiches or meal prep
• Very low in fat if skin is removed before cooking
• Add aromatics like bay leaves, celery, or black pepper for flavor

Chef’s Note:
Avoid overboiling — simmer gently to keep the meat tender, not rubbery.

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Baked — ~150–180 kcal per 100g

A perfect balance between flavor and nutrition.

• Minimal oil needed
• You can bake with herbs, citrus, or a light marinade
• With skin, or baked in sauces, calories rise by 30–50 kcal

How I do it:
Brush the chicken lightly with olive oil, add spices, and bake at 190°C. I often bake breasts or thighs with vegetables on the side — one tray, healthy meal.

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Fried — ~200–280 kcal per 100g

Delicious, but rich.

• Pan-fried chicken breast: around 210 kcal
• Breaded or deep-fried pieces: up to 280–300 kcal
• Oil absorbed during cooking increases fat significantly

Tip:
Use a non-stick pan and limit added oil. Drain on paper towels to reduce excess grease.

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Grilled — ~160–190 kcal per 100g

One of the best flavor-to-calorie ratios.

• Fat drips away, leaving lean, juicy meat
• Ideal for marinades with herbs, lemon, garlic
• Avoid sugary barbecue sauces if you’re watching calories

What I grill:
Fillets, wings, or drumsticks. I always pre-marinate in yogurt, lemon, or soy-based sauces for added depth.

Healthy Chicken Dishes

How to Cook Chicken Without Oil or Frying

You don’t need a deep fryer or even a pan to make juicy, flavorful chicken. In fact, the healthiest chicken I serve is often the simplest. Here are three of my go-to oil-free cooking methods from my NYC kitchen.

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Steaming

Steamed chicken is moist, gentle on the stomach, and keeps its full nutritional value.

• Best for: fillets, drumsticks, or even hearts
• Season the meat before steaming: salt, garlic powder, lemon zest, herbs
• Steam for 15–25 minutes, depending on size

Pro tip:
Add herbs or lemon slices to the steaming water — the aroma will infuse the chicken from below.

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Oven-Baked Without Skin

Removing the skin is the easiest way to cut calories and fat — and baking without added oil keeps it even lighter.

• Line your tray with parchment paper
• Rub the chicken with dry spices only — no oil
• Bake at 180°C (356°F) until cooked through
• Use breast or thigh meat for best results

Flavor booster:
Use dry rubs like paprika + garlic + thyme. I also like to add a bit of mustard or balsamic vinegar for extra depth without oil.

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Sous-Vide and Gentle Poaching

This is my favorite method for ultra-tender diet chicken — especially for clients who eat clean and prep meals in batches.

Sous-vide:

• Vacuum-seal the chicken with herbs and a pinch of salt
• Cook at 63°C (145°F) for 1–1.5 hours
• Comes out insanely juicy and can be stored for days

Poaching (gentle water cooking):

• Place chicken in a pot with cold water, herbs, onion, and garlic
• Bring to just below a simmer — never a boil
• Cook for 20–30 minutes depending on the cut

Chef’s tip:
Let poached chicken rest in the water off-heat for a few minutes before slicing — it stays juicier that way.

Low-Calorie Chicken Recipes

When you’re looking for something healthy, filling, and easy to prepare, chicken is always a great option. These are three of my go-to low-calorie dishes that I often make both at home and for clients who want lighter meals without sacrificing flavor.

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Grilled Chicken Breast with Vegetables

Approximate calories: 280 kcal per serving
Preparation time: 25 minutes

What you’ll need:

• 1 medium chicken breast
• A few seasonal vegetables (zucchini, bell pepper, broccoli, etc.)
• A small amount of olive oil or cooking spray
• Salt, black pepper, garlic powder, smoked paprika
• Lemon juice (optional)

How I prepare it:
I slice the chicken breast in half horizontally so it cooks evenly, then season it with spices and a light coating of oil. I grill it for about 6–7 minutes on each side until it’s fully cooked and golden. At the same time, I grill or pan-sear the vegetables with a pinch of salt. Once everything’s done, I finish it with a squeeze of lemon juice.

This meal is simple, clean, and works perfectly as a post-workout lunch or a light dinner.

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Chicken Soup with Celery and Quinoa

Approximate calories: 180 kcal per bowl
Preparation time: 35 minutes

Ingredients:

• 100 g cooked, shredded chicken breast
• 1 celery stalk, 1 carrot, half an onion
• 2 tablespoons quinoa
• Salt, pepper, bay leaf

Preparation:
I start by simmering the chopped vegetables in water for about 10 minutes. Then I add the quinoa and let it cook for another 15 minutes until it’s tender. Finally, I add the shredded chicken, stir everything together, and let it rest for a few minutes off the heat.

This soup is light but comforting, perfect when you want something warm and nourishing without feeling heavy.

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Steamed Chicken Patties

Approximate calories: 160–180 kcal per patty
Preparation time: 30 minutes

Ingredients:

• 300 g ground chicken breast
• 1 grated onion
• Salt, pepper, garlic powder
• Optional: a small spoonful of semolina or oats for texture

How I make them:
I mix all the ingredients and let the mixture rest for 10 minutes. Then I shape the patties and steam them for about 20–25 minutes. You can also use a multicooker if you prefer.

The result is tender, juicy patties with no frying or oil involved. They go well with vegetables or a light grain side dish and are excellent for anyone following a clean-eating plan.

Chicken-Based First Courses

Broths and Soups

Chicken soup is one of the most comforting and versatile dishes you can make. Whether it’s a clear broth or a hearty stew, there’s something timeless and nourishing about a bowl of warm soup. Here are a few of my favorite variations that I prepare regularly.

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Classic Chicken Broth

A clear chicken broth is a kitchen essential — simple, light, and full of natural flavor.

What I use:

• 1 whole chicken or 2–3 legs
• 1 onion, 1 carrot, 1 celery stalk
• Bay leaf, black peppercorns, salt
• 2.5–3 liters of water

How I cook it:
I place everything in a large pot, bring it to a boil, and then simmer gently for about 1.5 to 2 hours. I always skim off any foam early on for clarity. After straining the broth, I use it as a base for soups, risottos, or drink it on its own with a bit of parsley and lemon juice.

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Chicken Noodle Soup

This is one of my most requested soups, especially during colder months. It’s filling, familiar, and easy to customize.

What goes in:

• Chicken breast or thighs (cooked and shredded)
• Onion, carrot, celery
• Fine egg noodles or homemade pasta
• Salt, pepper, dill (optional)

Preparation:
I start with a light broth, add chopped vegetables and cook until tender. Then I toss in the noodles and finally the chicken. A handful of fresh dill at the end gives it that cozy, homemade touch. Total cook time: around 40 minutes.

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Spiced Chicken Soups: Kharcho, Rassolnik, Solyanka

These are more complex, boldly flavored soups that I occasionally cook when I want something with a strong character.

• Kharcho: A Georgian-style soup made with chicken, rice, tomato paste, garlic, and ground walnuts. I like it spicy, so I add red pepper flakes and fresh coriander.
• Rassolnik: A tangy Russian soup with pickles, barley, and chicken. Sounds odd? Trust me — the salty-sour balance is amazing.
• Solyanka: Rich, smoky soup with olives, lemon, and tomato base. I use smoked chicken or add a small amount of sausage for depth.

All three are great when you want something a little different than the usual.

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Light Soups with Chicken Fillet

For a lighter, everyday option, I often make soups using chicken fillet and vegetables — no oil, no frying, just clean ingredients.

Some of my go-tos:

• Chicken + zucchini + green peas
• Chicken + cauliflower + turmeric
• Chicken + spinach + white beans

I boil everything gently, season simply, and blend half if I want a creamier texture. These soups are great for detox days or if you’re following a low-calorie plan.

Chicken Main Dishes

Braised and Stewed Chicken

With Potatoes, Vegetables, or Sauces

One of the most comforting dishes I make at home — especially in fall and winter — is braised chicken with potatoes and vegetables. It reminds me of Sunday dinners growing up, and I still make it regularly for both family and clients who want something hearty but balanced.

Here’s how I do it:

1. Choose the right cut — I prefer bone-in thighs or drumsticks. They stay juicy and give more flavor to the stew.
2. Sear first — I heat a tablespoon of olive oil in a deep pan and brown the chicken pieces on both sides until golden. Don’t skip this step — it adds depth to the final flavor.
3. Add aromatics — After removing the chicken briefly, I sauté chopped onions, garlic, and carrots in the same pan for 5–7 minutes. Sometimes I throw in a spoon of tomato paste for a richer color and a touch of acidity.
4. Layer the ingredients — I return the chicken to the pot, add diced potatoes, a bay leaf, paprika, thyme, salt, and pepper.
5. Add liquid — Pour in enough chicken broth or water to just cover everything. Bring to a boil, then reduce to a low simmer.
6. Simmer — Cover and cook for 45–50 minutes, until the chicken is tender and the potatoes are soft but not falling apart.

Optional twists:
If I want a creamier finish, I stir in a spoonful of sour cream or Dijon mustard at the end. Sometimes I also toss in frozen peas or green beans during the last 10 minutes of cooking for color and texture.

Why I love this dish:
It’s filling, easy to scale for meal prep, and reheats beautifully the next day.

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Casseroles and Chicken Rolls

Chicken Casserole with Cheese

This is my go-to recipe when I need to feed a crowd or prep meals for the week. It’s comforting, satisfying, and endlessly flexible.

My usual version:

• 2 chicken breasts, cooked and chopped
• 1.5 cups of cooked brown rice (or pasta)
• 1 small onion, sautéed
• 3 tablespoons of plain Greek yogurt
• ½ cup grated mozzarella + 2 tablespoons parmesan
• Paprika, dried thyme, black pepper

Preparation:

1. I mix the chicken, rice, onion, yogurt, and half of the cheese in a bowl.
2. Spread it evenly in a baking dish.
3. Sprinkle the rest of the cheese on top.
4. Bake at 180°C (356°F) for 25–30 minutes until the top is golden and the edges are bubbling.

What I love about it:
It’s easy to adapt — you can use leftover chicken, switch rice for quinoa, or add spinach or broccoli. It keeps well and makes a great packed lunch.

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Chicken Breast Rolls with Filling

These look fancy but are surprisingly easy to make. I prepare them when I want something a bit more elegant without a lot of effort.

Here’s how I do it:

1. Take a chicken breast and slice it open like a book (butterfly it). Pound it slightly to make it even.
2. Season with salt, pepper, and dried herbs.
3. Add filling — I often use a spoon of ricotta mixed with spinach, or a slice of roasted red pepper with mozzarella.
4. Roll it up tightly and secure with toothpicks or kitchen twine.
5. Sear in a pan for a few minutes just to get some color.
6. Transfer to a baking dish and bake at 180°C for 20–25 minutes.

Serving tip:
Slice them into rounds before serving — they look great on the plate and pair well with roasted vegetables or a light tomato sauce.

Chicken Cooking Methods

Cooking Chicken in the Microwave

Мany people overlook the microwave as a serious cooking tool, but with the right approach, you can make juicy, flavorful chicken dishes in just minutes — especially from fillet.

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Quick Chicken Fillet Recipes

When I’m short on time, I often turn to this ultra-simple method for cooking chicken breast in the microwave.

Here’s what I do:

1. Take one small chicken breast (or cut a larger one in half lengthwise).
2. Season it with a bit of salt, pepper, garlic powder, and smoked paprika.
3. Place it in a microwave-safe dish with a lid (or cover with a plate or plastic wrap with a steam hole).
4. Add 1 tablespoon of water or broth to prevent drying.
5. Microwave on medium-high (about 800W) for 3–4 minutes.
6. Check for doneness — the internal temp should hit 74°C (165°F). If needed, give it another 30–60 seconds.

My tips:

• Let the chicken rest, covered, for a minute before slicing — it continues cooking and stays juicy.
• Slice thin and use in wraps, salads, or with rice and veggies.

This method works great for quick lunches or protein prep during the week.

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Chicken with Sauce in a Container

This is a full microwave meal I often make when I want something a bit more “comforting” but still quick and healthy.

What you’ll need:

• Chicken breast or thigh, cut into small pieces
• A tablespoon of Greek yogurt or sour cream
• Mustard or tomato paste
• A splash of lemon juice or broth
• Spices: salt, black pepper, paprika, dried herbs

How I make it:

1. Mix all the ingredients in a microwave-safe container with a lid.
2. Stir everything together so the chicken is well-coated.
3. Microwave on high for about 5–6 minutes, stirring halfway through.
4. Let it sit for another 1–2 minutes — the sauce will thicken slightly and coat the chicken nicely.

Serving idea:
This dish goes great over rice or with steamed vegetables. It’s creamy, flavorful, and ready in under 10 minutes.

Cooking in a Multicooker

A multicooker is incredibly helpful when you want a full meal without turning on the oven or standing over the stove. Here are a few ways I use it for chicken:

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Braising, Baking, and Chicken Pilaf

Braising chicken (slow cook mode):
I usually use bone-in thighs or drumsticks.

• I brown them first right in the bowl (if your model allows it) with some onions and carrots.
• Then I add a little broth, spices (bay leaf, paprika, garlic), cover, and set it to “Stew” mode for 45–60 minutes.
• The result: super tender, flavorful chicken and a light broth you can serve over rice.

Baking chicken (bake mode):
Some models allow baking. I marinate chicken breasts or legs in yogurt or mustard, place them on a rack or directly in the pot, and bake for 30–35 minutes at 180°C. Skin turns soft, but the meat stays moist — great for shredding into salads or sandwiches.

Chicken pilaf:
This is a staple in my meal prep.

• Sauté onion, carrot, and chicken pieces right in the bowl.
• Add washed rice (I like jasmine or basmati), water (1:1.5 ratio), salt, turmeric or cumin.
• Set to “Rice” or “Pilaf” mode and let the machine do the rest.

I fluff it up at the end with a fork — it’s a one-pot wonder.

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Cooking in a Slow Cooker

The slow cooker is perfect when you want fall-off-the-bone chicken without effort. I often use it on Sundays or overnight for a warm meal ready by morning.

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Tender Braised Chicken with Vegetables

This is my go-to winter dish.

Here’s how I prepare it:

• I add chicken thighs, chopped potatoes, carrots, celery, and onion into the pot.
• Season with salt, pepper, thyme, and a splash of broth or water.
• Set to Low for 6–8 hours or High for 3.5–4 hours.

The chicken becomes incredibly soft, and the veggies absorb all the juices. I serve it just as it is — no need for a side dish.

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Chicken Thighs with Gravy

A comforting dinner with minimal ingredients.

What I use:

• Boneless chicken thighs
• 1 onion, sliced
• 1 tablespoon Dijon mustard
• ½ cup chicken broth
• A little cornstarch at the end to thicken the gravy

How I do it:

• Mix everything in the slow cooker.
• Cook on Low for 5–6 hours or High for 2.5–3 hours.
• Just before serving, I remove the chicken, whisk in the cornstarch (mixed with a splash of cold water), and return the chicken to the thickened sauce.

It’s rich, cozy, and goes beautifully with mashed potatoes or rice.

Cooking in the Oven

The oven gives you that golden, crispy texture that’s hard to beat — whether you’re roasting a whole bird or just the wings.

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Whole Chicken in the Oven

This is a Sunday ritual in my home.

How I prepare it:

• I take a whole chicken (1.3–1.5 kg), pat it dry, and season generously with salt, pepper, garlic powder, paprika, and dried thyme.
• Sometimes I stuff the cavity with half a lemon and a few garlic cloves.
• I rub olive oil or softened butter over the skin for a crispy finish.
• Then I roast it at 190°C (375°F) for about 1 hour and 20 minutes, depending on the weight.
• I always use a meat thermometer — it should read 74°C (165°F) in the thickest part of the thigh.
• Let it rest 10–15 minutes before carving — crucial for juicy meat.

Pro tip: I place it on a bed of chopped onions and carrots. The veggies caramelize in the drippings and make a perfect side.

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Wings and Drumsticks

Perfect for casual dinners or parties.

Preparation:

• I marinate them in olive oil, soy sauce, garlic, and smoked paprika for a few hours.
• Then lay them out on a tray lined with parchment paper and bake at 200°C (392°F) for about 35–40 minutes, flipping once.
• For extra crispiness, I broil them for the last 3–5 minutes.

Great with fries or coleslaw, and always a crowd-pleaser.

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Stuffed Chicken (Whole)

I do this for special occasions.

Filling options I love:

• Rice + dried fruit + pine nuts
• Buckwheat + sautéed mushrooms
• Apples + onions + rosemary

I stuff the chicken loosely, sew or pin it shut, and roast it like I would a regular whole chicken — just add about 10–15 more minutes to the cooking time.

Important: The stuffing needs to reach 74°C (165°F) internally for safety.

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Cooking in a Skillet

Perfect for quick meals when you don’t want to heat the whole kitchen.

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Quick Chicken Fillet in a Pan

Simple and effective:

• I slice the breast thinly (scallopini style), season with salt, pepper, and a little lemon zest.
• Heat a non-stick skillet with a tiny bit of oil.
• Cook for 3–4 minutes per side — that’s it.
• I sometimes deglaze the pan with lemon juice or broth to make a quick sauce.

Pairs well with couscous, salad, or a veggie side. Fast, lean, and no fuss.

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Wings or Offal in Sauce

This is a favorite in my family — especially chicken hearts or liver in a rich sauce.

Here’s what I do:

I serve this with mashed potatoes or buckwheat — hearty and flavorful.

Sauté onions and garlic until soft.

Add the hearts/liver (cleaned and trimmed) and cook on high heat to sear.

Then add a bit of broth or cream (or both!), some paprika and mustard, and simmer for 15–20 minutes.

Cooking in Clay Pots

Cooking in clay or ceramic pots is a wonderfully traditional method that delivers deep flavor with minimal effort. Everything cooks slowly, soaking up the juices and spices. Plus, it looks rustic and cozy — perfect for family dinners or hosting.

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Chicken with Potatoes and Mushrooms

This is one of my most nostalgic dishes. Here’s how I make it:

Ingredients:

• Chicken thighs or drumsticks (bone-in preferred)
• Diced potatoes
• Sliced mushrooms (I use cremini or button)
• Onions, garlic
• Paprika, thyme, salt, pepper
• 2–3 tablespoons of broth or water per pot

Instructions:

1. I sear the chicken lightly in a pan first — just to get some color.
2. In the bottom of the clay pot, I layer onions, then potatoes, mushrooms, and finally the browned chicken.
3. I season each layer lightly and pour in a bit of broth.
4. Cover and bake at 180°C (356°F) for 1 hour.

The result? Tender, juicy chicken with creamy potatoes and earthy mushrooms. It’s almost impossible to overcook.

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Light Clay Pot Chicken with Vegetables

For a lighter, diet-friendly version:

What I use:

• Chicken breast or thigh (skin removed)
• Zucchini, bell pepper, carrot
• A few cherry tomatoes
• A splash of lemon juice or white wine
• Fresh parsley and oregano

How I make it:
I skip the searing and just layer everything raw. Season with herbs and bake at 170°C (340°F) for 45–50 minutes. Everything becomes soft and flavorful, and the natural juices turn into a broth-like sauce. It’s a favorite with clients who want something healthy but hearty.

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Grilling or Cooking Over an Open Flame

Nothing beats the flavor of grilled chicken — it’s smoky, juicy, and deeply satisfying. I do this often in the summer on a rooftop grill here in NYC or even on a stovetop grill pan in winter.

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Marinated Chicken Fillet

Marinade idea:

• Olive oil
• Lemon juice
• Garlic
• Dried oregano
• A pinch of chili flakes
• Salt and pepper

I let the fillets soak in this mix for at least 1 hour, then grill them over medium-high heat for 3–4 minutes per side. Great in wraps, salads, or as a main with grilled veggies.

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Chicken Skewers (Shashlik Style)

This is a go-to for parties or BBQ nights.

How I prep them:

• Cube boneless chicken thighs
• Marinate in yogurt + paprika + onion juice + garlic
• Skewer with onion, bell pepper, and zucchini slices

I grill them on medium heat, turning every few minutes until golden brown and cooked through — usually about 12–15 minutes total.

Serve with flatbread, a yogurt dip, or grilled corn on the side.

Tips and Tricks for Cooking Chicken

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How to Keep Chicken Juicy

If I had to give just one piece of advice, it would be this: don’t overcook your chicken. That’s the #1 reason it turns out dry.

Here’s how I keep mine juicy every time:

• Use a thermometer. Internal temp should hit 165°F (74°C) and not more. It makes all the difference.
• Rest the meat. Let it sit 5–10 minutes before slicing — this locks in the juices.
• Marinate when possible. Even 30 minutes in a yogurt-based or acidic marinade (lemon, vinegar) helps break down fibers and keep the texture tender.
• For breasts: Sear first, then finish low and slow — or poach them gently. High heat alone dries them out fast.

And honestly, chicken thighs are more forgiving. If you’re just starting out, they’re your best bet.

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What to Do with Leftover Chicken

I always say: don’t let good chicken go to waste — it’s a great base for quick meals.

My go-to ideas:

• Salads — Shred or dice cold roast chicken into a Caesar, grain bowl, or pasta salad.
• Wraps & Sandwiches — Mix with a little mustard or Greek yogurt, add pickles or greens, and wrap it up.
• Soups — Toss shredded chicken into a light broth with veggies and noodles — instant comfort.
• Fried rice or stir-fry — Quick, satisfying, and perfect with whatever’s left in the fridge.
• Quesadillas — Add cheese, chicken, and salsa between tortillas. Pan-fry for a crispy, melty snack.

Leftover chicken is a gift — I often make extra just to use it over the next 2–3 days.

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How to Freeze Cooked Chicken

Sometimes I batch-cook chicken just to freeze it for later — great for busy weeks.

How I do it right:

1. Cool it completely before freezing.
2. Use airtight containers or zip bags — push out as much air as you can.
3. Label with date and type (e.g., grilled breast, shredded thigh).
4. Portion wisely — smaller packs defrost faster and avoid waste.
5. Freeze plain if possible — sauces can change texture after thawing.

Reheating tip: Let it thaw in the fridge overnight. Then warm gently — microwave with a splash of broth or reheat in a covered pan. It’ll stay juicy that way.

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Common Chicken Cooking Mistakes

Believe me, I’ve made all of these in my early years — and seen others make them too.

Here are the most common ones — and how to avoid them:

Using the wrong cut for the dish — For example, breasts for stew = dry. Use thighs or drumsticks for slow cooking.

Overcooking — Seriously, invest in a meat thermometer. No guesswork.

Skipping the rest time — It’s tempting to slice right away, but patience = moisture.

Not seasoning enough — Chicken needs bold flavors. Don’t be shy with salt, herbs, citrus, or spice rubs.

Crowding the pan — When searing or baking, give your chicken space — it needs hot air around it to get that golden crust.

Chicken Cooking FAQ — Answered by a New York Chef