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Nick recognizes that chicken is often intimidating for novice cooks. He recommends starting with cubed chicken for easier cooking, but also provides tips for pan-frying whole pieces, advising the use of a meat thermometer to ensure proper cooking temperatures. When executed correctly, the result is beautifully golden-brown, juicy chicken.
10. Simple Sauce Creation
Nick demonstrates how to turn fond (the flavorful bits left in the pan after cooking) into a luscious sauce. By deglazing the pan with butter and wine, he showcases the ease with which one can enhance a dish’s flavor. Adding chicken stock and thickening with a slurry made of cornstarch elevates the finished product even further.