How to cook chicken to keep it juicy: a life hack with foil

Cooking chicken can be a real challenge for many cooks. How often have we encountered a situation where the fillet loses its juiciness and becomes dry while cooking? One of the ways to preserve the unsurpassed flavor and softness of chicken fillets is to use foil.

Foil is a great ingredient for cooking chicken because it helps retain moisture and juices inside the meat, preventing them from evaporating.

Before you start cooking, wash the chicken thoroughly and pat it dry with a paper towel. Remove any visible fatty layers or skin. Cut a piece of foil large enough to completely wrap the chicken. Unfold the foil on a work surface and brush it with a little vegetable oil or a small layer of butter.

Add seasonings and marinade to the chicken if desired. It can be basil, garlic, rosemary, soy sauce, or any other favorite spices. Thoroughly spread the marinade over the entire fillet.

Place the chicken fillet on the prepared foil. Wrap the fillet completely in the foil, trying to create a tight package to keep the moisture in. Remember that airtight packaging is the key to maintaining juiciness.

Heat a pot of water to a boil. Carefully place the foil packet with the chicken into the boiling water. Make sure the bag is completely submerged.

Reduce the heat and cook the chicken in the foil for 20-25 minutes or until cooked through. The cooking time may vary depending on the size and thickness of the fillet. You can check the doneness by piercing the thickest part of the fillet with a knife - the meat should be snow-white.

After cooking, turn off the heat and carefully remove the foil bag with the chicken fillet from the water. Unwrap the foil, being careful as hot steam may be released. Transfer the chicken to a plate and let it rest for a few minutes before serving.

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