phaeton wrote:
> Sorry for the rudimentary questions, folks.
>
>
> So as recommended before, I brined a pack of chicken breasts (3tbsp salt
> per 4cups water) for an hour. I also cut them before brining, into
> fist-sized chunks. I pre-heated the oven to 350F, and baked them for 50
> minutes.
>
> The first one I sliced open was done- not a bit of pink anywhere. I ate
> it and it was jucily delicious. However, the rest of them were all
> still tinged with pink all the way through.
>
> Next time, should I use higher temps or longer cooking time? Does it
> matter that I lined the pan with foil (for easier cleanup)?
>
> I double checked my oven with an oven thermometer. I notice it isn't at
> 350F yet when it chimes to tell me it is, but it does get to 350F on the
> dot in about 10 minutes.
>
> Thanks!
>
> -J

why don't you poach the chicken breasts in water, for about 30
minutes, or until cooked all the way through and then sprinkle with
salt/pepper/garlic powder, olive oil, etc, and then bake ,rather than
brine & bake. i do this for chicken that i'm going to use for chicken
salad.

harriet & critters in azusa, ca