The long cook-time of Braising produces rich flavour and tantalizingly tender meat.



  • Coat chicken lightly with flour.
  • Brown chicken pieces in a non-stick pan, turning only once.
  • Move to a casserole dish and add cold broth or vegetable juice, or a liquid of your choice.
  • Add garlic, fresh herbs, aromatic vegetables, shallots, carrots, leeks for more flavour.
  • Cover and simmer until tender.

This is a great technique for cooking less tender cuts of meat.

To make sure your chicken is cooked through, look for an internal temperature reading of 82° C for a whole chicken and 74° C for ground poultry, chicken pieces & cuts.