CORN-FED CHICKEN

Usually the same breed as all other chicken, but bred on corn, which produces a mpre appetizing color and taste. The taste is also found in the layer of fat under the skin – don’t remove it.

Keep in mind

Better chicken will give you a better result on the plate. A corn chicken is usually worth the difference in price.

How to cook corn-fed chicken

Most of the taste in a chicken – not least on a corn-fed specimen – is found int the öayer of fat under the skin. Your dinner guests can choose to do this on the plate.

To achieve a perfect result and beautiful, crispy skin, always dry the chicken carefully before preparation. The dryer, the better. The skin of the chicken can take large amounts of salt.

Don’t complicate things, a corn chicken is already full of mild, fine tastes. Grill or whole roast in the oven. Be generous with taste enhancers when you roast a whole chicken – most of it drips away. A good idea is to insert salt, black pepper, garlic and other spices under the skin.

A disadvantage with a whole roast chicken is that the different parts are ready at different times. The meat on the chicken breast will be turning dry at 65°C, while the chicken legs can take up to 70°C.

The classic

Hungarian paprika chicken. The skin of the chicken has a lot of taste to add, but it is not suitable in a casserole. Pull off the skin from the chicken pieces and fry it crisp in the pot you are going to use. You can then remove it and fry the other ingredients in the fat and the taste that remains.