Wow, my cousin acutally lives in Woodstock. Perhaps next time I am there I'll take some "woodstock now" pictures to send to you. My husband also passes it on his way to work in Dorchester as well. Make sure you have fun on the East coast. I'v been to the American east (Maine, the Virginias and Carolina's. but never to the Canadian East Coast. Enjoy yourself (you know what they say about all work and no play....)
I'm putting you in my friends list. My memory is not what it used to be)
My daughter works as a marine biologist in St. Andrews-by-the-Sea. It is one of the loveliest vacation spots on earth (it was settled as summer homes for wealthy New Englanders, before the days of air travel). In Saint John on the other hand there is pea soup fog/smog every day in the summer. If you're there vacationing, you might want to visit Fundy Park (still pretty cool in early June though.)
I just noticed, I guess sometimes I'm in a rush and do not pay attention, however here in Canada there is a store called M&M meats. It consists almost entirely of frozen food. We often get frozen chicken from there as well as a variety of other products. It is like it has never been frozen in the first place. A lot of their products can be cooked from the frozen state. I can not say enough about them.
I have never had chicken with the frozen layer visible and have never had a single complaint about any of their products. I don't know if they have this store in the U.S. or one like it, but I personally guarantee you would all be impressed. I'll try to get more information but I'm sure if you typed M&M meats into your search engine (google or whatever) it will give you this information.
If you have any trouble finding it let me know and I'll see what I can do.
Leanne Chalmers (chef at heart) Cambridge, On, Canada
Just z-mail me.
Have a great day. I hope this solves the problems you have described.
Some (many) brands of frozen chicken pieces are injected with salt water solution. Not sure what it does that's good; it leaves a rubbery texture when cooked and as you've notice may ooze excess liquid. Of course since you evaluate the price per weight it makes it look like a better deal than unadulterated chicken pieces. Around here some brands actually advertise as "no water added". My kids wouldn't let me buy the other stuff, they could tell by the texture.
I agree. I wash the chicken off with cold water and pat it dry. I will also let it sit for awhile in a bowl of cold water if I have the time, and then pat dry. Good luck and please let us know how it turns out.
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I know EXACTLY what you mean. Part of the liquid is the frost around each of the breasts. It is there on purpose to help protect them from freezer burn. You could put them under warm running water to get it off, then pat dry with towels, OR you could throw them in the crockpot, wait an hour or two and pour off all the water that collects (this is what I normally do).
If you don't take one of those two steps, your sauce will be diluted and will not taste right.
Hi everyone, this might be a "stupid" question, but I figured someone here would know the answer....I usually buy the "Great Value Boneless Skinless Chicken Breasts" frozen, in a bag from WAlMart. A lot of my crockpot recipes say you can just use the frozen chicken breasts, but it seems like there is usually a huge amount of liquid when I do that. Is that normal, or is it only normal because I am using these frozen chicken breasts? I'm really bad at thinking ahead far enough to thaw things, so maybe you've found a solution for this....I'm hoping to make an alfredo chicken thing in the crockpot this week, but I'm worried that the Alfredo sauce will end up being really runny. Help!
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