How to grill chicken meat safely
Want to serves grilled chicken as a special celebration menu? If so, make sure you select and process the chicken properly.
"To roast a chicken, you should choose a fresh not frozen because the meat is more tender," says Chef Deden Gumilar, Executive Chef of The Park Lane, quoted from Okezone.
According to him, it is better to choose a live chicken and cut compared to buying directly chicken pieces. A fresh meat will be a great meal.
"Chicken good life about three months old," he continued.
In the roasting process, make sure the chicken is cooked perfectly. Chickens meat that still contain blood, can contain live salmonella bacteria.
"The chicken grilled menu, that must need attention when cooking. Chickens should really cook, there should be no blood at all time will be eaten, including the bones, especially chicken half-done," he explained.
If you are going to use charcoal when grilling chicken, you should be careful. Do not let the cock fat fell into the fire. If you want to bake raw chicken, better use boneless chicken and cut into small pieces. Therefore, it is safer to boil chicken before roasting in the embers of the fire.
"Chicken fat contains sugar, when it fell to the charcoal will cause harmful carcinogenic gases. This gases will hit the chicken meat, and when eaten will cause cancer," he said.
Further, he suggested to not pierce the surface of the chicken using a sharp object, such as a fork or knife. To make sure the chicken is cooked should be adequately suppressed. Because it can damage the skin, the blood will likely fall into charcoal.
Finally, Chef Deden added when roasting a chicken in the air should be sufficient oxygen content. And, make sure the flame is not too small or large. Also to set the heat of the charcoal, you can use water. If too hot, then flush with water, it prevent the meat from charred on the outside but raw on the inside
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