Sophie Bennett
While a chicken is a bird that is commonly consumed as food, a hammer is a tool used for pounding or breaking things. Interestingly, the two seemingly unrelated entities are connected in the culinary world. In cooking, a hammer is sometimes used as a tool to tenderize chicken meat, a technique known as pounding. This process involves placing the chicken in a plastic bag or between sheets of plastic wrap and using the hammer to pound it evenly on a flat surface until the desired thickness and tenderness are achieved. This method of preparing chicken is distinct from other techniques such as slow cooking or brining, which are also employed in various cuisines like Moroccan M'hammar, where chicken is a key ingredient.
| Characteristics | Values |
|---|---|
| Use | A hammer is used to break or shape hard objects or surfaces, whereas a chicken is a bird used as a source of meat and eggs. |
| Texture | Hammers are typically made of metal or wood and have a hard, smooth surface. Chickens have feathers and soft flesh. |
| Diet | Hammers do not eat. Chickens eat grains, insects, and other small animals. |
| Found in | Hammers are typically found in workshops or toolboxes. Chickens are found in farms, backyards, or coops. |
| Purpose | Hammers are used for construction, demolition, and driving nails. Chickens are used for meat, eggs, and feathers. |
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What You'll Learn
Chicken preparation tools
Meat Tenderizers
One of the most important steps in chicken preparation is tenderizing the meat. This can be done with a meat hammer or meat tenderizer tool. By pounding the chicken evenly over a flat surface, you can break down the fibers in the chicken, making it thinner, more tender, and easier to cook. It is recommended to cover the chicken in plastic wrap or a sealable bag while pounding to prevent juices from escaping.
Thermometers
Ensuring that chicken is cooked to the appropriate internal temperature is crucial for food safety. A reliable thermometer, such as the Thermapen ONE or Combustion Inc. thermometer, can help you achieve this. These tools have multiple sensors that provide a better reading of the chicken's doneness.
Kitchen Tongs
Kitchen tongs are essential for handling chicken, especially when cooking chicken thighs. They make it easy to transport the meat from a marination bowl to the cooking vessel and are also useful for flipping and plating the chicken.
Cutting Boards
When preparing chicken, it's important to prevent cross-contamination and manage the juices effectively. Cutting boards with juice grooves, such as the OXO Good Grips cutting boards, can help contain liquids and prevent them from seeping onto the counter or other food preparation areas.
Chicken Shredders
Chicken shredders are useful tools for shredding cooked chicken, especially when making dishes like buffalo chicken dip. They typically feature an ergonomic handle and a strong anti-slip base to make the shredding process easier.
Meat Injectors
Meat injectors, such as the Ofargo 304-Stainless Steel Meat Injector Syringe Kit, can be used to inject marinades and flavours directly into the chicken, ensuring a juicy and flavourful end product.
These tools can help you prepare chicken safely and efficiently, resulting in delicious and well-cooked meals.
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Chicken tenderizing techniques
Chicken tenderizing is a basic step to achieve tender and delicious chicken. It is a process that evens out the texture of the meat and makes it juicier. Here are some chicken tenderizing techniques:
Pounding the Chicken
Pounding the chicken with a meat hammer or any other meat tenderizing tool is a common technique to tenderize the meat. Place the chicken on a cutting board or paper towel, cover it with plastic wrap, and pound it evenly over a flat surface until it reaches the desired thickness. This technique breaks down the fibers in the chicken, making it more tender and easier to cook.
Marinating in Buttermilk or Yogurt
Soaking chicken in buttermilk or plain yogurt is a traditional method used by chefs to tenderize the meat. The acids and enzymes in these liquids help break down the proteins and fibers, resulting in softer and more tender chicken. It is recommended to marinate the chicken overnight in the refrigerator, but even an hour can make a difference.
Slow Cooking
Slow cooking is another effective method to achieve tender chicken. The extended cooking time allows the juices and flavors to blend and fuse, resulting in a tender and delicious piece of meat. A food smoker, such as the Bradley Smoker, can be used to cook the chicken slowly until it reaches the desired level of tenderness.
Velveting
Velveting is a Chinese restaurant technique used specifically for stir-fries and similar dishes. It involves using baking soda to tenderize the chicken, resulting in incredibly tender and juicy meat. This method can be applied to any recipe that uses chicken strips or bite-sized pieces, as it does not add any additional flavor to the chicken.
Slicing
Slicing the chicken into steaks or thinner pieces is another technique to achieve tender meat. While pounding creates a more tender and flexible texture, slicing can provide a neater appearance while still maintaining the firmness of the chicken breast. This technique is particularly useful when wrapping the chicken around stuffing or other fillings.
These are just a few of the chicken tenderizing techniques that can be employed to improve the texture and taste of your chicken dishes. Each method has its unique advantages, and the choice depends on the specific recipe and your personal preferences.
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Chicken cutlets
There are a few different types of hammers that can be used for this purpose. A drilling hammer, for example, has a good profile but may be too heavy. It's important to grip the handle higher up to reduce the force of the impact. A tenderising hammer is another option, specifically designed for this task. A heavy-bottomed saucepan can also be used, providing a wider impact face.
It's worth noting that pounding the chicken can affect the presentation, so some chefs prefer to slice the chicken into "steaks" for a neater look. Additionally, pounding may not be necessary for recipes with longer cooking times, as the meat will naturally tenderise during the cooking process. Slow cooking, for instance, allows the juices and flavours to blend, resulting in tender and tasty chicken.
In conclusion, while there are various methods for preparing chicken cutlets, pounding with a hammer or similar tool is an effective way to tenderise the meat and create an even thickness. This technique can reduce cooking time and is particularly useful for dishes like chicken piccata or chicken parmesan. However, it's important to consider the recipe's requirements and your personal preferences when deciding whether to pound or slice the chicken.
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Moroccan chicken recipes
Moroccan chicken is a flavourful dish that is often served with couscous, rice, or spinach to absorb its rich and aromatic sauce. The chicken is braised with spices, garlic, onion, olives, and preserved lemons.
Ingredients
- Chicken thighs or breasts
- Olive oil
- Salt
- Black pepper
- Paprika
- Cumin
- Cayenne pepper
- Ground ginger
- Ground cloves
- Ground coriander
- Cinnamon
- Chili flakes
- Chicken broth
- Lemon slices
- Pitted green olives
- Raisins
- Chopped parsley
- Chopped cilantro
- Lemon zest
- Onion
- Garlic
- Tomatoes
- Chickpeas
- Orange zest
- Chicken stock
Method
First, pat the chicken dry with a paper towel and season with salt and pepper on both sides. Next, dredge the chicken in a spice mix of paprika, cumin, black pepper, red pepper flakes, ground ginger, ground cloves, and ground coriander. Add olive oil to a skillet and place over medium heat. Cook the chicken until well browned on all sides. Remove the chicken from the pan and add the onion.
To create the sauce, caramelize the onions, and add garlic and spices, followed by diced tomatoes, chickpeas, orange zest, and chicken stock. Then, add the seared chicken breasts back into the pan, cover with the lid askew, and simmer for roughly 40 minutes.
While the chicken braises, prepare a simple lemon and toasted almond couscous. Finally, finish the dish with fresh herbs and lemon zest, and spoon the chicken and sauce over the couscous.
Tips
- This dish can be made in a slow cooker or Dutch oven.
- It can be stored in an airtight container in the refrigerator for 3 to 4 days and frozen for 2 to 3 months.
- It is even better the next day as the flavours settle and deepen.
- It can be served with couscous, rice, spinach, or roasted potatoes.
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Chicken cooking methods
Chicken is one of the most versatile foods and can be cooked in a variety of ways. Here are some common chicken cooking methods:
Roasting
Roasting chicken is a timeless classic and one of the easiest ways to prepare a delicious family dinner. It is surprisingly simple to prepare, but it's not a quick-cooking method—it usually takes around an hour to an hour and a half to cook a whole chicken, plus a little extra time to rest the chicken before carving. Roasted chicken can be cooked at a high temperature (around 400°F) to ensure the skin is crispy, or at a lower temperature for a more tender texture.
Braising
Braising is a two-step cooking method that involves first searing the chicken in a pan over high heat and then simmering it in a liquid (such as broth or wine) with seasonings over low heat until the meat is tender and flavorful. Braising is great for cheaper or less tender cuts of meat, and the meat will almost fall off the bone.
Sautéing/Pan-frying
Sautéing or pan-frying chicken involves cooking it quickly in a hot pan with a small amount of oil or fat. This method creates a crispy exterior and a juicy, tender interior. The high heat sears the outside of the chicken while keeping the inside moist. Boneless chicken breast cutlets are great for this method.
Grilling
Grilled chicken is typically marinated, seasoned, and/or basted with a sauce. Grilling imparts a smoky flavor and creates a bolder flavor, while the grill marks add visual appeal. Grilled chicken is cooked on a hot grill or over an open flame.
Slow cooking
Slow cooking chicken involves using a slow cooker or crockpot to cook the chicken over several hours on low heat. This method results in very tender and flavorful meat that falls off the bone. When using boneless chicken, the meat tends to fall apart, which is suitable for some dishes.
Tenderizing with a Hammer
Pounding chicken breasts with a meat hammer or tenderizing tool is a technique used to achieve a thin, even thickness and tenderize the meat. This method is useful when making dishes like chicken piccata or chicken parmesan, where a thin, evenly cooked piece of chicken is desired. It can also make the cooking process faster, as the pounding breaks the fibers in the chicken.
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Frequently asked questions
Chickens are animals, whereas hammers are tools. Chickens can be used for food, whereas hammers are used for pounding or drilling.
Yes, you can use a hammer to tenderize chicken. It is recommended to use a meat hammer or a meat tenderizing tool. You can also use a rolling pin or a can of beans wrapped in a plastic bag.
Place the chicken in a plastic bag to avoid making a mess. Use the hammer to pound the chicken evenly over a flat surface until it reaches your desired level of thinness.
Tenderizing chicken breaks down the fibers, making it easier to cook and ensuring the meat is succulent and tasty.
Yes, you can use a meat tenderizer, which uses chemicals to soften the meat. Alternatively, you can slow cook the chicken in buttermilk or yoghurt, which will give you a tender and delicious piece of meat.
