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ENGINEERMOM's Photo ENGINEERMOM Posts: 1,156
4/2/19 10:11 A

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My guess is you're overcooking the chicken and/or not letting it rest after cooking before cutting into it.

I make chicken a lot. My favorite methods:

Grilled chicken breasts:
1. Preheat grill as hot as it will go.
2. Pound chicken breasts to even thickness. Coat with season salt.
3. Clean grill grates and lightly oil.
4. Grill 4-6 minutes per side, until chicken feels firm.
5. Remove all chicken to a large pot. Cover and let rest 15-30 minutes before slicing/serving or using in another recipe (like topping with mushrooms, bacon, and swiss and heating to melt the cheese in the oven!). Chicken will remain hot for quite a while in a covered pot.


Spatchcock roast chicken

1. Preheat oven to 450F.
2. Remove backbone from whole chicken, and press on breast to flatten with the legs on either side. Season all over with season salt.
3. Heat a large cast iron skillet (I use a 12" skillet for a 5-6 pound bird) until hot over medium-high heat.
4. Drizzle a little oil into the pan, then add chicken, skin side down. Cook 3-5 minutes until skin starts to brown. Flip so skin side is up, then move pan to preheated oven.
5. Bake at 450F for 30 minutes, then reduce heat to 350F and bake another 30-45 minutes until juices run clear and chicken is registering at least 155F in the thigh.
6. Remove to a cutting board, tent with foil, and let rest 30 minutes while you prepare the rest of dinner. Temperature will rise another 5 degrees or so. Cut into pieces, remove skin and fat, and serve.

To bake boneless skinless chicken breasts, coat in season salt, bake at 350F for 20-30 minutes until temp registers 155F, then let rest at least 15 minutes in a covered pot.

To sear chicken in a pan, treat as for grilled chicken, but cook 6-8 minutes per side. Rest as described.

I've also had fairly good luck with "roasting" a chicken in a crockpot on a bed of root vegetables. The skin doesn't come out crispy, of course, but it's a fairly easy way to come home to tasty, juicy chicken at the end of a long day (just season as you would for roast chicken, and cook in the crockpot on low all day).

Take life one day at a time - enjoy today before you worry about tomorrow.


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USERSMYNAME Posts: 155
3/18/19 2:14 P

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If I am cooking skinless chicken breasts or thighs, I always use the method that UrbanRedNek linked to. Oil or butter the dish, season the meat and cover with a sheet of parchment paper and tuck the paper all around the meat. Makes an enormous difference.

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3/11/19 10:30 P

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Yes we have to take care of our health.

Lean Belly Breakthrough is really a weight-loss method which had been designed by Bruce Krahn. leanbellyexercises.com/


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LOTUS737's Photo LOTUS737 Posts: 6,226
1/21/19 8:39 A

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here are some additional suggestions that may help:

you can brine your chicken first to help keep it more moist

definitely coat it in a little bit of fat and whatever seasonings you like

i prefer to roast at high heat and for a shorter time (ie 415-420 for 15-20 minutes) vs at a lower temperature for longer.

rest it for 5-10 minutes before you cut it to let the juices redistribute

All that said, I almost never serve whole chicken breast, so if I'm going to be slicing/cutting it into smaller pieces, I prefer to coat each piece in the seasoning and then just bake it for a much shorter amount of time. It really depends on how you're going to use it!


Healthy choices and actions have positive impacts, even if the scale doesn't move!


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URBANREDNEK Posts: 8,538
1/14/19 4:37 P

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I hear ya! I haven't managed perfect consistency on getting moist and juicy chicken out of the oven - yet! - but have been getting better results most often with some or all of these:

- Using a thermometer and baking to 165 deg F internal temperature. I'm paranoid about under-cooking chicken, so always over-cooked it instead. It took a few tries to get a feel for my oven, my baking dishes, and what time / temperature would work best, but the thermometer lets me cook it safely without getting carried away.

- Using chicken thighs instead of chicken breasts (the extra fat keeps them tender, and there are are more vitamins and minerals in the dark meat too).

- Getting some moisture in to the oven - either by having a bunch of veggies roasting in there at the same time, or by cooking the chicken on a rack in an open roasting pan with a bit of water at the bottom. I most often use my broiler pan with water, lay the chicken on the rack, and surround with veggies.

- Either cooking with skin and bone on and then discarding later since I don't actually like skin, or adding a bit of oil on the outside if cooking boneless / skinless. Especially if using breasts, the lack of fat makes it really hard to avoid the dry and stringy result, but a quick rub with oil and spices and a touch of salt can make a difference in getting a better result.

- Marinades or brining can help, although I'm not usually organized enough to get it done! A mix of oil and acid in a marinade is ideal, if you have time.

The main thing really is the thermometer, and finding the right combination of time and temperature for your oven and cookware. I most often run 375 deg F for 45-50 minutes when baking on the open / water filled broiling pan and cooking 4-6 large boneless / skinless chicken breasts (10-14 oz breasts) or a mix of breasts and thighs. Cooking is faster and more even if you slice large pieces like that in half, or pound them down to an even depth of no more than 1", but I prefer to just plop them on the pan and cook - even though it takes a bit longer to cook ;)

I haven't tried this yet, but I've got a couple of family members who swear by the technique shown here: www.thekitchn.com/how-to-cook-the-best-chi
cken-breasts-in-the-oven-cooking-lesso
ns-from-the-kitchn-211453


Hope this gives you some ideas that you can experiment with!

Sir Terry Pratchett: "Science is not about building a body of known 'facts'. It is a method for asking awkward questions and subjecting them to a reality-check, thus avoiding the human tendency to believe whatever makes us feel good."

"The Inuit Paradox" ( discovermagazine.com/2004/oct/inuit-
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): "...there are no essential foods—only essential nutrients. And humans can get those nutrients from diverse and eye-opening sources. "

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ELAINELLOYD's Photo ELAINELLOYD Posts: 126
1/13/19 10:01 P

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I know how to fry chicken and cook it in pasta. But cooking it alone in a pan and baking it hasn't worked. What am I doing wrong when I put my chicken in the oven is dry as eating powder might be. Help.

Who taught you to hate the texture of your hair? Who taught you to hate the color of your skin? To such extent you bleach, to get like the white man. Who taught you to hate the shape of your nose and the shape of your lips? Who taught you to hate yourself from the top of your head to the soles of your feet?- Malcolm X


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