Food and Drink Chicken eaters... - Page 2

**Fire Me Boy!** · 03-23-2015, 07:45 AM

I'm trying to eat more of the original white meat, but could use some ideas.

So tell me how you spruce up chicken breasts. How do you prepare them so they're still moist? Do you use the whole breast or butterfly? Do you pound them thin? What do you to do add flavor to a generally mild and unexciting protein?

Tell me what you got.

**Baby Lee** · 03-23-2015, 08:14 AM

Quote:

Originally Posted by Fire Me Boy!

I've never done breasts in the crock because I've always read it's way too easy in the crock for them to get dry.

Not so long as you keep them submerged.

But then, mine rarely lasts the day.

WhawhaWhat · 03-23-2015, 08:15 AM

Quote:

Originally Posted by Fire Me Boy!

I've read that, but never done it. What's your ratio of salt/sugar to water, and how long do you brine?

2 quarts water, 1/2 cup salt, 1/2 cup sugar. Submerge for at least an hour, covered in the fridge.

Depending on what else is going on the chicken, you can cut the salt or sugar in half.

**BigMeatballDave** · 03-23-2015, 08:18 AM

Quote:

Originally Posted by Fire Me Boy!

But this is a breast thread because it's easy to make chicken thighs taste awesome.

This is true. Try Italian dressing.

Also, it's also a penis thread, Evidently...

**Fire Me Boy!** · 03-23-2015, 08:19 AM

Quote:

Originally Posted by BigMeatballDave

This is true. Try Italian dressing.

Also, it's also a penis thread, Evidently...

Ha!

**hometeam** · 03-23-2015, 08:26 AM

Whole breast.

Brine. Pat dry.

Olive oil and whatever rub you want, onto the grill over direct heat 6-8 minutes a side depending on thickness.

And as you know, let it rest~

Always moist and juicy breasts off the grill.

chiefzilla1501 · 03-23-2015, 08:54 AM

I never buy chicken parts anymore. Always the whole chicken. Use the carcass to make a stock then simmer into a demi Glace that I save into ice cubes. I've learned to relove chicken once I started using simple pan sauces. I undercook the chicken so it cooks through as it sits, then use that time to Deglaze the pan and use the drippings, demi Glace, and any other flavorings to make a sauce.

chiefzilla1501 · 03-23-2015, 09:09 AM

Quote:

Originally Posted by chiefzilla1501

I never buy chicken parts anymore. Always the whole chicken. Use the carcass to make a stock then simmer into a demi Glace that I save into ice cubes. I've learned to relove chicken once I started using simple pan sauces. I undercook the chicken so it cooks through as it sits, then use that time to Deglaze the pan and use the drippings, demi Glace, and any other flavorings to make a sauce.

By the way, when I say undercooked, I'm not talking raw. I used to be paranoid about seeing any pink in the chicken. The overcooking made chicken miserable to ear.

**Baby Lee** · 03-23-2015, 09:11 AM

Quote:

Originally Posted by chiefzilla1501

By the way, when I say undercooked, I'm not talking raw. I used to be paranoid about seeing any pink in the chicken. The overcooking made chicken miserable to ear.

I think you're doing something wrong.

**Fire Me Boy!** · 03-23-2015, 09:13 AM

Quote:

Originally Posted by Baby Lee

I think you're doing something wrong.

BucEyedPea · 03-23-2015, 09:14 AM

Quote:

Originally Posted by Fire Me Boy!

I'm trying to eat more of the original white meat, but could use some ideas.

So tell me how you spruce up chicken breasts. How do you prepare them so they're still moist? Do you use the whole breast or butterfly? Do you pound them thin? What do you to do add flavor to a generally mild and unexciting protein?

Tell me what you got.

Well, I am trying this tonight for the first time.

http://natashaskitchen.com/2011/04/1...oom-casserole/

Also you can brine. I often pan sautee skinless boneless breasts in olive oil until browned then put on a lid, whereby the juices come out and keep it moist while it steams. Then I deglaze pan with water or wine depending on recipe and add garlic and onion grains, with some salt white or black pepper for a simple and quick meal. Sometimes add a dot of butter. If I want a cream sauce I add half n' half or cream to pan juices and some Dijon mustard. Last toss in some already sauteed mushrooms. It's all very quick and moist.

**Fire Me Boy!** · 03-23-2015, 09:15 AM

Quote:

Originally Posted by chiefzilla1501

By the way, when I say undercooked, I'm not talking raw. I used to be paranoid about seeing any pink in the chicken. The overcooking made chicken miserable to ear.

I've undercooked it in sous vide. Given enough time, even rare to medium rare chicken is safe.

At 145, chicken breast is awesome. So juicy and tender. Under that, the texture is off-putting.

**Fire Me Boy!** · 03-23-2015, 09:16 AM

Quote:

Originally Posted by BucEyedPea

Well, I am trying this tonight for the first time.

http://natashaskitchen.com/2011/04/1...oom-casserole/

That actually looks and sounds very good.

BucEyedPea · 03-23-2015, 09:17 AM

Quote:

Originally Posted by Fire Me Boy!

That actually looks and sounds very good.

Yeah, I know I came across it accidentally yesterday and though— "Must do, tommorrow!"

**Baby Lee** · 03-23-2015, 09:17 AM

Quote:

Originally Posted by Fire Me Boy!

That actually looks and sounds very good.

Yeah, tough to go wrong with chicken mushroom and cream.

chiefzilla1501 · 03-23-2015, 09:19 AM

Quote:

Originally Posted by Fire Me Boy!

I've undercooked it in sous vide. Given enough time, even rare to medium rare chicken is safe.

At 145, chicken breast is awesome. So juicy and tender. Under that, the texture is off-putting.

Yes, that's what I mean. I know many stick to the hard and fast rule of 165, but I've become plenty comfortable going lower especially if it's slow cooked.

03-23-2015, 07:45 AM
Fire Me Boy! Cast Iron Jedi Join Date: Nov 2004 Casino cash: $9999900 VARSITY	Chicken eaters... I'm trying to eat more of the original white meat, but could use some ideas. So tell me how you spruce up chicken breasts. How do you prepare them so they're still moist? Do you use the whole breast or butterfly? Do you pound them thin? What do you to do add flavor to a generally mild and unexciting protein? Tell me what you got.
Posts: 35,253

03-23-2015, 08:26 AM	#20
hometeam Supporter Join Date: Jul 2011 Casino cash: $3201956	Whole breast. Brine. Pat dry. Olive oil and whatever rub you want, onto the grill over direct heat 6-8 minutes a side depending on thickness. And as you know, let it rest~ Always moist and juicy breasts off the grill.
Posts: 10,668

03-23-2015, 08:54 AM	#21
chiefzilla1501 In Search of a Life Join Date: Aug 2008 Casino cash: $604497	I never buy chicken parts anymore. Always the whole chicken. Use the carcass to make a stock then simmer into a demi Glace that I save into ice cubes. I've learned to relove chicken once I started using simple pan sauces. I undercook the chicken so it cooks through as it sits, then use that time to Deglaze the pan and use the drippings, demi Glace, and any other flavorings to make a sauce.
Posts: 49,266