kananrinta

Kananrinta, literally chicken breast, is a lean cut of meat taken from the chest of a chicken. It is one of the most widely consumed cuts in domestic and international cuisine due to its high protein content and versatility in cooking.

Anatomy and forms: Kananrinta consists of the pectoral muscles. It is commonly sold as boneless skinless fillets, but it can also be found bone-in or with the skin on. The meat can be used whole, or cut into strips, cubes, or shaped into fillets for various recipes.

Nutritional profile: Raw skinless chicken breast provides roughly 31 g of protein, about 3.6 g of fat, and around 165 calories per 100 g. It is low in fat and a good source of B vitamins such as niacin and vitamin B6, along with minerals including phosphorus and selenium.

Culinary uses and preparation: The cut is highly versatile and suitable for grilling, baking, sautéing, poaching, or braising. It can be marinated, smoked, roasted, or breaded. For best results, avoid overcooking, which can lead to dryness; resting the meat after cooking helps retain juiciness.

Safety and handling: Handle raw poultry with care to prevent cross-contamination. Cook kananrinta to an internal temperature of at least 74°C (165°F) and use a calibrated thermometer to verify doneness. Keep raw and cooked products separate and refrigerate promptly.

Storage and selection: Choose meat that is firm, moist, and pale pink with a mild odor. Refrigerate at 4°C (39°F) or below and use within 1–2 days, or freeze for longer storage in airtight packaging.

In Finland and many other countries, kananrinta is a staple ingredient due to its versatility, neutral flavor, and economical protein source.