Chicken is a versatile meat that has come to occupy a unique place in everyday cooking as well as gourmet cuisine. Leaner and with less cholesterol than its red meat counterparts, it has earned a reputation as a pillar of healthy eating. Combined with its ability to take on many flavours in many ways, chicken is an Australian favourite when it comes to protein that's easy to incorporate into your day.
For more than a quarter of a century, the Peter Bouchier team has dedicated itself to mastering this versatile meat. To help you get the most out of your chicken, we've compiled this comprehensive guide outlining our top tips for how to cook chicken, details about the different cuts of chicken, and our favourite chicken recipes. Read on to find out everything you need to know about this fantastic fowl.
Peter Bouchier's chicken is revered for its quality and freshness. Browse our selection of premium chicken products, all available for purchase in store or online.
Where does chicken come from?
Chicken refers to the meat of any one of the domestic fowl species descended from the Asian jungle fowl. As the most common poultry in the world, chickens and their eggs are consumed by most human beings on Earth. Chicken has been on our menus since at least 10,000 BC, and it's easy to see that continuing for another 10,000 years.
As well as being high in protein and low in saturated fat, chicken is also a rich source of essential vitamins and minerals, including iron, magnesium, potassium, selenium and zinc.
What are the different cuts of chicken?
As chickens are relatively small, their meat can be served whole or divided into minor cuts. Here are the various cuts of chicken you'll encounter at your local supermarket or butcher shop.
Chicken breast
Boneless skinless chicken breasts are lean cuts that are incredibly popular due to their versatility and how easy they are to prepare. The white meat of chicken breast is the leanest part of the bird and is perfect for health-conscious meal preparation.
Chicken breasts are also available with the skin on, which provides extra flavour and moisture, making them ideal for roasting.
Chicken thigh
Chicken thighs are among the tastiest parts of the chicken. These parcels of rich, dark, tender meat come from the top of the bird's leg. They can be purchased with or without the skin on and are a popular choice for curries, stews and casseroles. Keep in mind that they take a little longer to cook than chicken breast.
Whole chicken
Chickens are perfect for roasting whole and are classically served roasted, stuffed with herbs and rubbed with spices. A whole chicken is a great family meal for a Sunday roast or celebratory occasion.
Chicken drumsticks
The chicken's shins are known as drumsticks, and subcuts are also available (known as drumettes or drumlets). Their darker meat is a characteristic light burgundy, and they are juicier and fattier than other cuts.
Chicken wings
Chicken wings come from - you guessed it - the chicken's wings. More sparsely bodied than other cuts, they cook quickly and are particularly delicious when their light meat is marinated and fried. Chicken wings make for great finger food.
Chicken Maryland
This cut of chicken includes the drumstick and thigh and consists of brown meat that's more succulent than the lean white meat of chicken breasts. This juicy chicken cut is often sold with the skin on.
Chicken mince
Chicken mince is made up of ground chicken and is typically separated as being chicken breast mince or simply chicken mince. It is usually incorporated into chicken sausage, burgers, rissoles and fritters.
Other chicken
Many other parts of the chicken can be eaten. While not typically consumed in Australia, other cultures enjoy chicken feet, head, neck, pygostyle and giblets.
How to cook chicken
Chicken has a subtle taste profile and texture, meaning that it lends itself to a variety of cooking methods.
Baked or roasted chicken
Oven-baked chicken is the reliable classic of many a weekly menu and will be perfectly cooked once it reaches 75°C. Add some vegetables and season with herbs for the perfect crispy skin-baked chicken dish.
Fried chicken
Fried chicken is nearly impossible for anyone to turn down. Marinate beforehand and serve with a dipping sauce to ascend to food heaven.
Stir fry chicken
Stir-fried chicken is the quintessential light and breezy meal. Throw in a medley of vegetables, and you have yourself a nutritious meal that's ready in minutes.
Pan-fried chicken
Pan-frying chicken is a straightforward and rewarding option. Sauté butterfly chicken, chicken tenderloin or crumb chicken in a nonstick or cast iron pan for a quick and tasty pan-seared chicken dish.
Grilled chicken
Grilled chicken has a slightly charred quality that adds flavour and texture. Grill some tomatoes, asparagus or zucchini while cooking for a well-rounded dish.
Tips for juicy chicken breast
Cooking boneless chicken breasts to perfection can be challenging, but with these tips, you'll enjoy juicy meat every time:
Even thickness
Pound the chicken breast to an even thickness using a meat mallet or rolling pin. This ensures that your chicken breast will cook evenly.
Brining
Soak the boneless chicken breast in a brine solution (salt water with optional herbs and spices) for 30 minutes before cooking to enhance flavour and moisture.
Medium-high heat
Use medium-high heat when searing chicken breasts to develop a crispy, golden-brown exterior while keeping the inside juicy.
Resting
Let the cooked chicken breast rest for a few minutes before slicing. This allows the juices to redistribute throughout the meat.
How long should I cook chicken breast and other chicken cuts?
The cooking time for chicken depends on its size, cut, cooking method and desired degree of doneness. It's incredibly important to ensure that your chicken is properly cooked, as undercooked chicken can cause food poisoning, and overcooked chicken can become dry and flavourless.
Once you have cooked your chicken, be sure to let it rest for a few minutes. While it can be difficult to resist the temptation of all that delicious bird, waiting is a must. This is because it allows juices to be reabsorbed by the meat, concentrating the flavour and moisture. The effect is a more succulent and delicious chicken experience.
The ideal internal temperature of chicken
Raw chicken can be a host for harmful germs and bacteria, so it needs to be cooked properly. The correct internal temperature for your chicken and the way your chicken cooks will vary depending on the cut. Here are three simple ways to check that your chicken is cooked correctly:
- Slice the chicken with a knife, cut into the chicken's centre, and ensure the flesh is white and not pink. This method isn't 100% accurate, but it will give a solid indication of whether your chicken is safe to eat.
- Use a wooden skewer to pierce the thickest part of the chicken with the skewer and remove it. If the hole leaks a pink liquid, the chicken is not yet fully cooked. The liquid should be clear with no hint of being tinged by the chicken's blood.
- Using a meat thermometer is the best way to check your chicken's internal temperature. Simply insert your thermometer into the thickest part of your cut as it cooks. If it is 75°C or hotter, then it is safe to eat. At Peter Bouchier, we recommend always using a meat thermometer wherever possible.
Delicious chicken breast recipes
The culinary scope of chicken is truly impressive. It is simultaneously the foundation of gourmet cuisine, a staple of home cooking and soul food. Here are just a few of the many chicken dishes that are popular across the world:
Chicken Parmigiana
Chicken parmigiana is a perennial favourite in Australia's pubs, though there is fierce debate about whether to call it a parmy or a parma. Peter Bouchier is Switzerland on the matter.
Chicken Kiev
Despite taking the name of the Ukrainian capital, Chicken Kiev was actually invented by a Russian chef. The world loved his invention, and now you can find Kiev chicken everywhere.
Chicken schnitzel
Chicken schnitzel is a variation on the veal and pork schnitzel, which originated in Austria.
Chicken satay skewers
Chicken satay skewers are an Indonesian innovation involving cubed chicken breast dressed with a peanut satay sauce, then skewered and grilled. Chicken skewers are always a hit at a barbeque.
Chicken stir fry
Chicken cut into strips for chicken stir fry is an incredibly popular preparation method throughout Southeast Asia. Perfect for when you need to prepare a meal quickly.
Meal prep
Chicken leftovers heat up beautifully the next day, making chicken dishes perfect for meal preparation. Store your meals in an airtight container to ensure your baked chicken, roast chicken, poached chicken, or pan-seared chicken is safe to eat up to 3 or 4 days after cooking. Simply put your chicken meal into the microwave or air fryer and enjoy a dish that tastes just as delicious as it did the night you cooked it.
The best sides for chicken dishes
Chicken has a mild flavour foundation, so how you cook it will determine appropriate side dishes. In short, chicken will go with just about anything. Our favourite tried and true pairings include:
- Honey-glazed carrots
- Oven-roasted rosemary potatoes
- Steamed broccoli with ginger
- Pan-roasted asparagus
- Risotto with mushroom and peas
- Sweet potato fries
- Butternut squash with mustard seeds
- Tomato and eggplant stew
Be sure to also sprinkle spices on your chicken and sides, such as garlic powder, onion powder or smoked paprika, or even simply salt and pepper.
How to pair wine with chicken
As a white meat, chicken pairs most elegantly with white wine, from a sauvignon blanc or Chardonnay to a Champagne or English sparkling wine. Despite this, certain occasions can warrant a playful pairing with a red. We always suggest a Pinot Noir as your red of choice since its light and fruity cadence won't overpower the bird the way a heavier drop might. In a pinch, rosé is another companion you might consider, especially with grilled chicken and other lighter preparations.
Beyond wine, other alcohol can harmonise with chicken too. Every pub-goer would be familiar with the pleasure of combining a crisp, chilled beer with a chicken schnitzel or chicken parmigiana. Spirit lovers can also couple darker spirits, such as bourbon and whisky, with fried chicken or chicken steak.
Where can I source the best chicken in Melbourne?
The best chicken is sourced through the best butcher in Melbourne - Peter Bouchier. The professionals who raise your chicken must be devoted to calibre, sustainability and welfare. From the farm gate to your plate, only the best will do. For this reason Peter Bouchier exclusively uses FREPA-accredited free range chicken, and we honour exacting standards in size and quality.
