Mastering main dishes requires techniques for moisture retention, safe reheating of seafood, and adapting recipes for Keto or low-sodium dietary needs.
The gizzard and heart of a chicken, usually called giblets, and the neck are typically removed from the bird before cooking and discarded. In many cases, they are removed before purchase, packaged in plastic and stored inside the abdominal cavity of the chicken.
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While it is often more affordable to purchase a whole chicken than to buy pre-cut meat, cooking a whole bird can take up to two hours. Butterflying a chicken before roasting shortens cooking time and ensures more even cooking, thereby keeping even thinner portions of the chicken moist and delicious.
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Chicken becomes more tender the longer it cooks. Unfortunately, most cooking methods produce extremely dry meat when the chicken is cooked long enough to become tender.
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Cooking a duck on a rotisserie produces a very moist and flavorful bird with well-done meat and crisp skin. This cooking method also allows most of the fat to drain from the bird, resulting in a leaner, healthier meal for your family.
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Both hard- and soft-shell clams are delicious and easy to prepare and cook. You can eat hard-shell clams raw or cooked, but soft-shell clams must be cooked until they open before eating. Always use live clams that smell pleasant and that resist having their shell opened forcefully.
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Marinating Cornish hens before cooking them improves their flavor and tenderizes the meat. You can mix a simple batch of marinade with ingredients you probably have on hand or make a bigger batch and use the extra for basting or for seasoning potatoes or vegetables.
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