On Feb 20, 12:50*pm, "Kent" > wrote:
> "JeanineAlyse" > wrote in message
> I either buy already dressed (undressed?) breasts and thighs, or skin
> and de-bone them myself to steam in a basket over water in a covered
> pan all the time. *It works perfectly, and well retains inner moisture
> and tenderness when removed and left to sit for eight minutes or so
> before cutting to use in whatever mixture wanted.
> Thanks very much, How long do you have to steam?
When water comes to boil, steam for only ten minutes and check the
thickest piece by a knife slit in the center to see if all pink color
is gone. If not, continue to steam for three-minutes each between
further checks to see pink gone, then remove the basket of chicken
pieces to let set for eight minutes before cutting up.

The Barefoot Contessa roasting method Janet shared definitely works
well and also adds the superior oven-roasted flavor to the meat's
exterior, but I only roast in the coldest months (instead of steaming)
because of my desert climate.
....Picky