Hello, foodie friends! It’s that time of the year again when we gather around the table with our loved ones and share a hearty meal. But let’s be honest, not everyone is a fan of turkey, or perhaps you’re just looking for something different this year. How about we shake things up a bit? Today, we’re talking about ‘Thanksgiving Chicken’. Yes, you read it right! This might sound outlandish to some (I mean, who does chicken on Thanksgiving?), but once you try it out, I promise there’s no going back!
Before we delve into the nitty-gritty of preparing the perfect Thanksgiving chicken, it’s essential to know why we’re doing this in the first place. Turkey has been synonymous with Thanksgiving since forever. However, cooking an entire turkey can be quite intimidating for some – especially if you’re hosting for the first time or are short on time. Plus frankly speaking – turkey isn’t everyone’s cup of tea due to its dry texture and bland taste sometimes. That’s where our deliciously moist and flavorful chicken comes in handy!
Choosing The Right Bird
The star of your feast is going to be the chicken so choosing a high-quality bird is key here. Go for organic free-range chickens if possible because they tend not only have better flavor but also cook more evenly than their factory-farmed counterparts.Also pay close attention to size – you’ll want one large enough feed all your guests but small enough fit into your oven as well as your roasting pan comfortably. A good rule of thumb is 1 pound per person assuming no leftovers; add few extra pounds if you plan on enjoying next-day leftover sandwiches (which highly recommend!).
Brining Is Key
Want to know the secret behind moist, flavorful chicken? It’s brining! Soaking your bird in a saltwater solution helps break down muscle fibers, resulting in more tender meat. It also allows the meat to hold on to more moisture, ensuring it won’t dry out during cooking. You can even add some sugar, herbs and spices into the mix for extra flavor.
Seasoning and Stuffing
For seasoning, you can use classic Thanksgiving flavors like sage, thyme and rosemary mixed with butter under the skin of the chicken. This not only seasons the meat from within but also helps get that crispy golden-brown skin.Stuffing is optional – but if you do decide on stuffing your bird – apple and bread stuffing with fresh herbs works wonders here. Remember though – whatever you choose to stuff should be fully cooked as raw ingredients might not reach safe temperatures during roasting.
Unlike turkey that takes hours upon hours to roast, chicken has a much shorter cooking time – around 20 minutes per pound at 350F/175C typically gets job done.You’ll know it’s ready when juices run clear when you cut between leg and thigh or an instant-read thermometer reads 165F/74C when inserted into thickest part of thigh without touching bone.Remember rest your bird for at least 15 minutes before carving – this will allow juices redistribute themselves throughout meat giving you juicier slices.
So there we have it – how to make a delicious twist to tradition with our Thanksgiving Chicken! Keep in mind though – at end of day what matters most isn’t whether we’re having turkey or chicken (or Tofurkey for vegetarians among us), but rather gathering together with those we care about around table laden food prepared love.So why not try something new this Thanksgiving? Trust me – once you go chicken, there’s no gobbling back!
Remember to stay safe and have a wonderful Thanksgiving!