Boneless chicken legs from Lucky Moose Supermarket from China
town.
Most of the people like white meat as chicken breast for
most of the food ingredient. I choose dark meat as boneless chicken legs for my
ingredient because it has more texture than white meat like chicken breast. And
why I choose boneless; because when we cook the chicken leg with bone, there is
some blood will come out from the bone.
Chicken is one of the most popular meat choices in the
world. Chicken is popular because it is easy to produce, it only needs 6 weeks
to grown in farm, the price is lower than others and some people have the issue
with religion therefore they will choose chicken. Chicken can also produce egg
for an extra product value. Storage for fresh chicken will be in 32F (0C)
within 24 hours and frozen will be in 0F (-18C) until needs. There are 4 types
of the level for the chicken in market in Canada and the best one is grade A. When
we butchery the chicken, they can get few parts from it; such as chicken legs*2,
chicken wings*2, chicken breast*2 and we can also get one tenderloin from each
chicken breast. The bones that we get from butchery we can keep it for making
chicken stock. French is one of the cut that we use to do with the chicken
wings or legs. There are some cooking method that we use for cook chicken like
dry heat and moist heat.
Dry heat will be uses for roasting, pan seared, deep frying
and smoking.
Moist heat will be uses for braised, poaching, sous vide and
comfit.
Boneless chicken leg, the meat is from chicken’s leg and
removes the bone. Use the base butchery for whole chicken and get the meat from
the leg. Remove the bone by French and base cut to get the boneless meat.
Boneless chicken leg can use cooking method such as pan
seared, roast, deep frying or smoking for it. Dry heat is the best cooking
method for boneless chicken leg meat because of dark meat has more fat then
white meat. Dry heat can keep the fat or the texture inside of the meat better.
Most people don’t like the dark meat but they don’t know the dark meat will give
the dish more taste and texture than white meat.
When we going to local market to buy this meat we need to focused
on few things. The grade for the meat, the price and make sure they are fresh.
