That reminds me of my sugar smoked chicken recipe.
Day 1: salt a large chicken generously inside and out. Cover and refrigerate. Day 2: poach chicken in a large pot. Drain, cool, cover and refrigerate. Day 3: put 1/4 cup of brown sugar in a high sided pan and fire up one burner on the BBQ. Put the pan over the burner that is on and the chicken over the burner that is NOT on. Close the lid. There will be lots of "smoke" coming off (actually water vapor from the sugar breaking down). Once the smoke subsides open the BBQ and remove the chicken which will be a deep brown. Let flavours develop 30 minutes or more.
Note: the only fiddly bit is adjusting the heat so that the sugar doesn't break down too quickly. You want it to last 10-20 minutes to get the browning.
Fitness Minutes: (6,436) Posts: 32 6/10/12 6:42 P
Try steeping your boneless skinless chicken breasts to keep them moist. What that involves is putting herbs & seasonings into cold water and bringing it to the boil, adding the chicken breasts, returning the water to the boil, then covering the pot and turning off the heat. Let steep for 20 minutes, 25 minutes if they are gigantic. The residual heat in the water will cook the chicken very gently, leaving it soft and juicy not rubbery.
For neutral seasonings, add salt, a smashed clove of garlic, celery seed, some peppercorns, half a dozen sprigs of parsley and a few slices of lemon to the water and simmer for a few minutes to infuse the water with flavor before adding the chicken. Taste the water before adding the chicken -- it should have flavor. If not, add more salt/seasonings. If you like, remove the parsley and save the water with the spices in the fridge for a week. Add fresh herbs (parsley, dill, whatever) and boil for 5 minutes before reusing it.
I often wash my salad greens, spin them dry, drain the spinner and refrigerate them in the spinner for a week. It keeps them crisp and fresh. Pre-chopping veggies for salad will cause nutrients to oxidize because they're exposed to the air but if that is what it takes for you to eat them during the work week, go ahead. I'd put them each in little zip-top bags, to mix and match later. Squeeze as much air as possible out of the bags before sealing.
Fitness Minutes: (6,436) Posts: 32 6/10/12 1:39 P
Not sure about the marinade but searching SparkRecipes should turn up something. If everything is too flavoured for you, simply omit the herbs and spices you don't want. That kind of defeats the purpose though, using marinades is a great way to add flavour.
For salads, I will cut up an orange pepper into slices and/or dice, slice green onions and leave the lettuce/greens whole. I use cherry tomatoes rather than large tomates. Since they are bite size you don't need to cut them so they keep well.
I store each vegetable separately. This also gives something to start with in other dishes like omelets. I toss the vegetables together when I make the salad. Anything left over at the end of the week ends up in a stir fry.
Fitness Minutes: (6,436) Posts: 32 5/22/12 4:47 P
1. does anyone now a good neutral marinade that will keep the chicken moist and flavorful but wont interfere with whatever recipe I add the precooked chicken to?
2. Can I pre-make a base salad for the week and if so how long will it last? And from there how much should I make? I know I probably shouldn't toss in any cut up tomatoes 'cause they're wet and acidic, or dressing for the same reason; but what about cucumber, shredded carrots, celery, mushrooms, onions, sliced olives, bacon bits, beets, etc.? Will these wilt the lettuce? Should I keep all the wetter stuff in a separate container form the dryer stuff? How can I tell which is which?
RNY surgery June 2011, Start Wt: 337lbs., Current Wt: 205lbs., Goal Wt: 165lbs.
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