How to Make the Best Chicken Salad
Chicken salad recipes are a summertime staple—and for good reason. Chicken salad recipes are versatile, and can be jazzed up to make adventurous versions like Thai Peanut Chicken Salad and Jalapeno Chicken Salad. Here we share with you all of the recipes we’ve created, and the tips and know-how you’ll need to prepare them.
It may seem intimidating, but carving a whole roasted chicken isn't difficult. Here are the step-by-step tips you'll need to make this task effortless every time.
Is it necessary to rinse chicken before you use it?
Both the U.S. Department of Agriculture and the Food and Drug Administration advise against washing poultry. According to their research, while rinsing may remove some bacteria, the only way to ensure that all bacteria are killed is through proper cooking. Moreover, splashing bacteria around the sink can be dangerous, especially if water lands on food that is ready to be served. All the same, some people will argue that chicken should be rinsed for flavor—not safety—reasons. After sitting in its own blood and juices for days, they argue, chicken should be unwrapped and refreshed under running water. To find out if rinsing had any impact on flavor, we roasted four chickens—two rinsed, two unrinsed—and held a blind tasting. Tasters couldn't tell the difference. Our conclusion? Skip the rinsing.
Here's how much meat you can expect to get from whole roasted chickens.
We roasted 3-, 4-, and 5-pound chickens and then picked them clean to find out how much meat we could get per pound. The birds averaged about 1 cup of cooked picked chicken per pound of raw chicken (the 3-pound raw chicken yielded about 3 cups cooked chicken), and the proportion of white meat to dark was about 2 to 1. If you're purchasing a cooked chicken from the market, remember that chickens lose about 25 percent of their weight when cooked, so plan on a 2 1/2-pound cooked chicken for 3 cups picked meat.