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Senior Member
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Location: WI
Posts: 1,015
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Quote:
Originally Posted by Kent[_5_]
"chet" wrote in message
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recently we have been having more chicken, but I am not sure on a few
things, example, when my wifes makes Cicken Marsala, the flavor is there
but the chicken is leather stringy like, also I make a good chicken Corn
chowder, after the chowder is made, my wife has the chicken ready to throw
in, she boils the chicken and I cut it up again it is tough and stringy
testure, we are using good chicken breast ect, I am about ready to try
cooking chiken in a crock pot, for some reason a local resturant has
Chicken Marsala, I like my wife's flavor better, but their chicken can be
cut with a fork SO TENDER. any tips on how to get the chicken tender, what
are we doing wrong.
Chet
We avoid the large 5lb chickens from the Safeway, and buy the smaller "air
dried" chicken breasts at Whole Foods. Don't cook your chicken breast over
150F max. You must be doing that when you boil them.
Has anyone tried steaming boneless skinless chicken breasts? I'm going to
try it.
Kent |
I prefer quick firing it in caste iron.
With bone in, you gotta go thigh/leg, IMHO. Cheaper and better.
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