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ASMOM51 SparkPoints: (0)
Fitness Minutes: (2,124)
Posts: 85
2/11/11 9:37 A

yum I've never tried poaching or brining..so I can't wait to try all three out...
since we are on the topic...how do you like to make your chicken sandwiches??

Thanks Ladies

CAROLINEAT50 Posts: 379
2/9/11 2:18 P

I roast mine (discovered this way by watching Ina Garten, the Barefoot Contessa, on Food Network. It always leads to moist chicken!

I use boneless/skinless chicken breasts. Brush with a little bit of olive oil on both sides and sprinkle with salt and pepper. Put it on a roasting pan and cover with foil. Bake in a 350 oven for about 25 minutes or so. That's it! It's very moist, slices wonderfully for sandwiches, etc. Good luck!

HEEPER Posts: 1,000
2/9/11 1:52 P

Chicken breast usually gets dry when it's cooked too long (particularly when you're cooking a whole chicken). Try using a thermometer when you cook to measure internal temperature - that will ensure you aren't cooking it too long.

And as Pookie suggested, poaching is a great method for cooking chicken breast. You can use nearly anything for a poaching liquid - I like to use chicken stock (or just add a cube of bouillon, and some roughly chopped celery, carrots, and onion and a bay leaf to the cooking water. This is all pretty flexible - whatever you want to add to your liquid works as long as you think it will add some nice flavor to your chicken!

-POOKIE- Posts: 11,848
2/9/11 1:47 P

I like poaching chicken.

Gently boiling seasoned water, bite sized chunks of chicken and only take a few minutes to cook through... juicy and tasty!

SUBZEROLV Posts: 16
2/9/11 12:13 P

Brining chicken is the best way to keep it moist while cooking. Depending on what pieces you're cooking, a brine can take anywhere from 4 to 24 hours.

Here's an easy brine that I do for boneless/skinless chicken breasts:

1 gallon cold water
1/2 cup kosher salt
2 Tbs black pepper corns (whole or roughly cracked)
2 Tbs Brown Sugar

Mix well to disolve all ingredients, and add 4-6 chicken breasts and refrigerate for 4 hours. More than 4 hours can cause the chicken the get stringy and meeley.

After 4 hours, rinse chicken well with cold water and pat dry with paper towels.

Lightly salt and pepper to taste.

Grill over high heat for 5 mins per side (could need 6 mins if they're thick), until internal temp reaches 165.

Let rest for about 5-10 mins and enjoy!

I usually make this 2x per week. It's one of our favorite dinners.

ASMOM51 SparkPoints: (0)
Fitness Minutes: (2,124)
Posts: 85
2/9/11 11:24 A

Each time I make chicken it dries out.
HOw do I make chicken that i could slice up and put in a sandwich that isn't dry or gets the old smell the next day?
What do i season it with?

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