How do restaurants get their chicken to taste so chicken? Mine is never as juicy

Many home cooks often wonder why the chicken they prepare at home doesn't quite match the succulence and flavor of the chicken served in restaurants. Making juicy and delicious chicken dishes is a combination of selecting the right quality of chicken, preparing it using effective methods, seasoning it perfectly, and cooking it with precision.

Here's an insight into some of the techniques that chefs employ to ensure their chicken dishes are consistently mouth-watering and how you can apply these techniques to your cooking.

Restaurants often have access to high-quality chicken selections. They typically opt for fresher, organic, or free-range chickens, which tend to have a better flavor and texture profile compared to the mass-produced alternatives. If you want your chicken to taste just as good:

a. Choose organic or free-range chicken where possible.

b. Look for chicken that is plump with a pale pink hue and has no signs of bruising.

c. Avoid chicken that has an excessive amount of liquid in the packaging, as this indicates it may have been sitting for a while or has lost some of its natural juices.

One of the secrets behind the juiciness of the chicken in restaurants is brining or marinating.

a. Soaking the chicken in a brine (a solution of salt and water) before cooking can help to maintain moisture within the muscle fibers.

b. Using a marinade that includes acids such as lemon juice, vinegar, or yogurt can tenderize the chicken and infuse it with extra flavor.

c. Both brining and marinating should be done for several hours, or even overnight, to achieve the maximum effect.

How the chicken is cooked plays a crucial role in its final taste and juiciness.

a. Searing chicken on a high heat can lock in the juices and create a delicious, caramelized outer layer.

b. Cooking at the right temperature—neither too hot nor too cold—is essential. Overcooking can dry it out, whereas undercooking can make it unsafe to eat.

c. Using a meat thermometer can help you cook the chicken to the perfect temperature, which is 165°F (74°C) for the safest and juiciest results.

After cooking, it is imperative to let the chicken rest. This allows the juices, which have been driven to the center of the meat during cooking, to redistribute throughout the chicken.

a. Allow the chicken to rest for a few minutes after cooking before cutting into it.

b. Use a tent of foil to keep it warm during this time without causing it to sweat and lose moisture.

The right combination of herbs, spices, and seasonings go a long way in giving chicken that restaurant-quality flavor. Chefs blend their own seasonings or use techniques like rubs, glazes, and herb butter under the skin to add flavor.

a. Experiment with different herbs and spices to find your perfect blend.

b. Don't be afraid to use salt. It is an essential ingredient that enhances the natural flavors of the chicken.

While restaurants may have their trade secrets, incorporating just a few of these techniques can dramatically improve the taste and juiciness of your homemade chicken dishes. Remember, practice makes perfect, so don't be afraid to experiment and tweak these methods to suit your personal preference!