Grilling

Sear meat over high heat for several minutes on each side, then continue cooking over medium heat using the indirect method so that the middle is juicy and cooked through and the outer surface doesn’t burn. For an even more tender texture, marinate chicken in the refrigerator overnight (or for at least half an hour before cooking).

On the barbecue, the indirect cooking method ensures chicken is thoroughly cooked and grilled to perfection. As the name indicates, this technique consists of cooking chicken on the side opposite the direct heat source and adapts easily to the type of barbecue you have.

Start by cleaning and oiling your grill.

Two-burner barbecue:

Heat the grill on the left-hand side to medium-high and the one on the right-hand side to the maximum temperature. Cook chicken breasts on the left-hand side for 3 minutes, then turn them over on the same side and reduce the heat to low; keep the right-hand side at the maximum temperature.

One-burner barbecue:

Heat the grill to medium-high. Cook chicken breasts for 3 minutes, then turn them over and reduce the temperature to medium-low.

After turning the chicken breasts over, continue cooking for 10 to 20 minutes until the meat reaches an internal temperature of 165°F (74°C).

Close the lid to reap all the benefits of indirect cooking, and watch the meat so that it doesn’t burn. The result will be tender, mouth-watering chicken that is nicely grilled and fully cooked on the inside without being burned on the outside!

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POACHING

Place leftover fresh or slightly wilted vegetables (carrots, onions, garlic, leeks, shallots, freshly squeezed lemon, etc.) and herbs like rosemary, thyme, parsley, etc. in a cooking pot to flavour the poaching broth. Add chicken, cover with water, and poach for about 15 minutes or until chicken reaches an internal temperature of 165°F (74°C).

Try fresh coriander and lemon grass for a more exotic touch, or maybe pepper and coriander seeds.

SLOW COOKING

In an ovenproof casserole dish or slow cooker, chicken is simmered gently for several hours in liquid (a blend of broth, wine or spirits, juice, or other liquid) with vegetables (celery, onions, carrots, leeks, herbs, etc.). The result is an extra-tender chicken dish brimming with flavour. If using a slow cooker, brown meat and vegetables first to maximize flavour.

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PAN-FRYING

Heat a little oil in a skillet and cook chicken pieces over medium heat on both sides. Finish cooking in a preheated oven. Pan-frying chicken first for a few minutes seals in the juices and browns skin nicely.

ROASTING

Stuffed or not, roast chicken is a great classic. Bake uncovered for several hours (see tool) in an oven preheated to 350°F (180°C).

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DEEP FRYING

This technique consists of coating chicken pieces (drumsticks, breasts, thighs) with breadcrumbs before plunging them in a deep fryer. They come out crisp on the outside and tender on the inside. Fried chicken should, however, be eaten in moderation because it is high in fat.

SAUTÉEING

This quick cooking method using a wok or skillet requires sautéeing chicken (generally cut into strips or small pieces) over medium heat in a little oil. You can then add other ingredients like vegetables or a sauce. This method is widely used in Asian cuisine. Use boneless chicken breasts or thighs.