Help Me With My Chicken Pa-leeeeease!

[speedygt03]

Howdy!

I love chicken but I cannot make it. When I do, its all dry and no taste and I cant seem to get the boneless breasts to thin out. Anyone have any secrets or ANYTHING to share?

How does everyone make there chicken?!?!

Thanks!

[hopejoy]

Re: Help Me With My Chicken Pa-leeeeease!

I give it my husband to bar b q! lol!
Well, only sometimes... I put a little butter in the frying pan, put the chicken breasts in frozen and cook it with garlic,onion powder, salt, pepper, tabletop dash, and onnot too high a heat... watch it and turn it from time to time... don't overcook it... just cook til there's no pink in the middle. Mine usually gets a little brown from the butter but it's super good like that!
If you take a whole chicken you can also boil it. I make sure it's thawed when I do this and add seasoning... salt, pepper etc... onion... That's a good way to have very moist chicken that's good for casseroles... just pull it off the bone.
I also bake it. I've used soy sauce based marinades... and cook it for about 20 minutes... cooking it in marinade keeps it moist too. Just watch the carbs in marinades... make your own. Really important not to overcook... keep a close eye on it and only cook til the pink is gone... Overcooking is what makes it dry!
Goodluck! I hope this was helpful!
liz

[guekjian]

Re: Help Me With My Chicken Pa-leeeeease!

hmmmm........I usually put a whole onion on the inside...rub the exterior with butter...and cook at 375 in a roasting pan (covered) for like an hour...it melts off the bones and is always tender...

[not2late]

Re: Help Me With My Chicken Pa-leeeeease!

Brine the chicken. Make a salt brine by adding about a tablespoon of salt to 2 quarts of water. Soak the chicken in it for at least 30 minutes. Then remove, rinse off the excess brine and pat dry. Then cook as you normally would do. The brine helps to keep the chicken moist. HOWEVER, brining won't help if you over-cook the chicken.

To prevent overcooking, buy an instant read meat thermometer. You can find them department stores or even supermarkets. Cook the meat according to the times listed on the thermometer.

[speedygt03]

Re: Help Me With My Chicken Pa-leeeeease!

see, im dumb when it comes to cooking. lol so this all makes sense, im over cooking it. because i like NOTHING raw, everything has to be burnt. no hint of pink, red, anything else. just black for me! haha, but now i know.....thanks everyone!!! im trying this tonight! its gonna be yummy!

[JenAgain]

Re: Help Me With My Chicken Pa-leeeeease!

This is what we've been doing lately, and it's fantastic...

http://www.foodnetwork.com/food/reci..._16200,00.html

Peeling all the garlic takes a bit of time, but it's worth it (well, it is if you like roasted garlic...) And also we haven't been taking apart a whole chicken, we just use bone-in breasts. And dried thyme (about 1 T). It's lovely!

[Miss Phode]

Re: Help Me With My Chicken Pa-leeeeease!

Try chicken thighs instead of breasts. you can practically char them and they will still be tender.

[speedygt03]

Re: Help Me With My Chicken Pa-leeeeease!

i just went and checked out the food network website and they have some great low-carb recipes! for the chicken and other stuff too! i found this recipe for goldfish crackers, i cant wait to try them! thanks for the tips!

[CATBLUE]

Re: Help Me With My Chicken Pa-leeeeease!

This is what we've been doing lately, and it's fantastic...

http://www.foodnetwork.com/food/reci..._16200,00.html

Peeling all the garlic takes a bit of time, but it's worth it (well, it is if you like roasted garlic...) And also we haven't been taking apart a whole chicken, we just use bone-in breasts. And dried thyme (about 1 T). It's lovely!

Peeling Garlic is fast... Just go to a cooking store and get a quick peal. You can probably get it on line too. It looks like a toilet tissue roll with slanted ends. It's made of dishwasher safe rubber. Costs about $6. You just trim the ends off of the garlic and stick the cloves inside. Then you push down and roll the tube on the counter. Very easy and quick. All the garlic skin comes off and you have a naked garlic clove just waiting to do your bidding!