French Chefs Taught Me This Way To Cook Chicken For Crispy Skin And Juicy Meat Every Time, And It Really Is The Best Way To Do It

1. Color: The nutrient should beryllium pink, not yellow. The skin, however, can beryllium yellowish oregon achromatic depending connected the chicken’s breed and diet. But if you spot immoderate grey oregon greenish tones, that’s a hard no.

2. Packaging: Check the packaging for excess liquid oregon air. If the integrative looks puffed up oregon there's a excavation of liquid astatine the bottom, that’s a reddish emblem — skip it.

3. The Bounce Test: Press the chickenhearted gently. It should consciousness steadfast and bounce backmost slightly. If it conscionable smushes nether your digit and doesn’t recover, it’s not fresh.