| To have delicious meat, it starts first with the | | | | chicken and turkey carcasses. When you have |
| preparation. Therefore, it is important to ensure that | | | | enough, use them to make delicious broth for soups or |
| your meat or poultry is prepared correctly, so that they | | | | other uses. |
| can taste their best. Here are some tips I would like to | | | | 4. To get a crisper coating on fried chicken, mix |
| share with you on the best way to prepare meat and | | | | cornstarch well into the floor. For additional flavor, |
| poultry: | | | | season the flour with salt, pepper and paprika. |
| 1. Save on boneless chicken breasts by doing the | | | | 5. The day before roasting a chicken, season it with |
| boning yourself with a sharp knife. It is a lot easier if | | | | salt and pepper, tarragon, rosemary or other herbs, |
| you freeze the breasts slightly before you begin. | | | | and a little lemon juice. The dish will be much more |
| 2. You don't need a special mallet to flatten chicken | | | | flavorful. Remove the bird from the refrigerator at |
| breasts or other thin pieces of meat. Place the meat | | | | least an hour before cooking. |
| between sheets of plastic wrap and pound with the | | | | 6. If time allows, the easiest and most thorough |
| underside of a small, heavy frying pan or a saucepan. | | | | method of removing fat from a broth is to refrigerate |
| 3. When you cut up a chicken, always save the back, | | | | the broth until the fat hardens on the surface. The fat |
| neck and gizzard. Freeze them, along with roast | | | | will lift right off. |