Chicken breast cooking

[kickureface]

i've been cooking boneless skinless chicken breast.
how do you guys cook them? i've tried both pan grill and baking, pan grill was much better ( i baked for 45 mins at 350) and juicier. i use salt n pepper at the moment, it tastes decent enough.

also, how do you mass cook these? pan grill is limited space, baking is dry meat (unless i did it bad). i can pan grill 3 basically at a time.

how do you store chicken breast for several days after it is cooked without it tasting to hell?

would skinned chicken breast taste better? markets around here don't even sell them. (no i am not scared of fats )

 

[Quiksilver]

There's a thread in the vault under Throttle's section about eating heaps of chicken.

As for me, I dice mine up into edible pieces then pan fry them with olive oil. I use some pepper for taste and the ones I eat 2+ days after cooking, I use a little marinade on it when I eat it.

 

[Rampage1]

i fry for quickness, it just takes 5 minutes or so to cook up a yummy fagita with chille sauce!

 

[mrRuckus]

When you reheat the chicken, do it in a pot of water on the stove if possible. It only takes like 3 minutes so not much longer than microwaving. I think it just soaks up the water again.

 

[typical]

Umm cause its chicken you want it to be fresh, so I say no to mass cooking chicken 2 days tops for any cooked chicken.

I grill mine with my veges on my george foreman grill with tonnes of spices

 

[penkitten]

i think it depends on what you want to use the chicken for, like what sort of dish.
in my house, if we fry chicken, i prefer it to have skin rather than be skinless.
however, i like to bake the skinless in the oven, or grill it on the grill outside.
my family likes it when we put the bbq sauce on it and bake it, when there is no time to grill.

but for a chicken alfredo or chicken pot pie, or chicken noodle bake, or a chicken casserole, i boil the chicken breast to keep it moist.

i have often heard that you should not store raw chicken in your fridge more than about two days because of health risks, so i try to freeze whatever i can not cook in that time period.

after it is cooked, you can put it in zip lock freezer bags or tupperware and freeze it. to reheat, again would depend on what you cooked it for.

if you want it to stay moist, try to put it close together. when using your grill, stack your meat in a pyramid to keep moist.

 

[-HPNOTIQ-]

The George Foreman Grill is my lover.

 

[kickureface]

There's a thread in the vault under Throttle's section about eating heaps of chicken.

As for me, I dice mine up into edible pieces then pan fry them with olive oil. I use some pepper for taste and the ones I eat 2+ days after cooking, I use a little marinade on it when I eat it.

yea i looked through that first, but my question is different.
i do not have a grill unfortunately.
i am eating it in quesadillas, maybe on top of salads, or just the breast itself. how would i defrost that? wouldnt refridgerating be enough?

 

[Crazy Asian]

hey i boil my chicken breasts directly outta the freezer.
theres always white foam that comes out.
my moms says that this is the protein coming out.
does that mean, i'm getting less outta my chicken now?

 

[Quiksilver]

yea i looked through that first, but my question is different.
i do not have a grill unfortunately.
i am eating it in quesadillas, maybe on top of salads, or just the breast itself. how would i defrost that? wouldnt refridgerating be enough?

Just eat the damn chicken! :cuss:

 

[CGE333]

I am another one who cuts them up and pan fries them in olive oil. Tastes great and you can add a little pepper for more flavor. Sometimes i'll throw a little salsa on them after i have cooked them. I have this for dinner 2 nights a week.

 

[kickureface]

Just eat the damn chicken! :cuss:

DRY CHICKEN = SIN!

 

[HandyAndy]

I pan grill it in olive oil with garlic powder and chicken seasoning, then after that I take the pan off and cook the chicken on the open flame like a real grill and it gets that nice burnt taste, the only downside is that it gets extremely dry!!

 

[Throttle]

if you're going to cook more than 3 at a time, go for a 12-inch cast iron skillet. or fire up a second one. or do 'em in batches.

you'll learn more by making mistakes & having to eat them than we can possibly communicate over the internet. heh.

 

[Kuroro]

I buy packs of frozen and fry them in a pan. First a bit on both sides and then I turn down the heat a bit and put on a lid. They're done when they're white all the way through.

I don't use any spice or seasoning, yet they're juicy and taste great. I use quite a bit of coconut oil.

 

[EFFORT]

i think it depends on what you want to use the chicken for, like what sort of dish.
in my house, if we fry chicken, i prefer it to have skin rather than be skinless.
however, i like to bake the skinless in the oven, or grill it on the grill outside.
my family likes it when we put the bbq sauce on it and bake it, when there is no time to grill.

but for a chicken alfredo or chicken pot pie, or chicken noodle bake, or a chicken casserole, i boil the chicken breast to keep it moist.

i have often heard that you should not store raw chicken in your fridge more than about two days because of health risks, so i try to freeze whatever i can not cook in that time period.

after it is cooked, you can put it in zip lock freezer bags or tupperware and freeze it. to reheat, again would depend on what you cooked it for.

if you want it to stay moist, try to put it close together. when using your grill, stack your meat in a pyramid to keep moist.

wow this made me hungry

 

[wolf116]

wow this made me hungry

Me too, I wish I had someone to cook for me.

 

[kickureface]

i have discovered that thighs > breasts

 

[womann]

Depends how you're doing it. Straight baking will remove the most moisture, steaming the least, stir fry in between.

But if you pan sear it before baking, then it seals in the juices, and it won't dry out.

Also I haven't often heard of steamed chicken.

But mostly it depends on the quality of chicken. Chicken is often injected with added water to increase the weight. Higher quality chicken will have less water, and thus lose less and shrink less. I had a bad problem with this recently because my roommate bought some cheap frozen chicken and after it cooked it was half the size because it had that much water in it. It wasn't really fit for cooking, it was really sad.

So buy good chicken and you won't have to worry too much about it. Another thing, if you bake it with the skin and bone on the chicken will again lose less moisture, and have the most flavour. You don't have to eat the skin, you can take it off after it's done.

So try taking a chicken breast with bone and skin on, you can make a pocket just under the skin and put spices and butter and such in there, which will give it a good taste throughout, even after the skin is removed.

But yeah, skin is definitely in if you want juicy chicken.

 

[JohnnyIrish]

I do a lot of bulk cooking so when I cook chicken I usually take 6 breasts and put them in a crockpot with 1 cup water, 1tsb chicken base, sprinkle a little bit of seasalt, rosemary and add a few strips of bacon to each breast. Then I let it cook for 12 hours. The end product is very juicy and the meat just falls apart its so tender.