> wrote in message
...
On Feb 20, 11:03 am, "Kent" > wrote:
> "chet" > wrote in message
>
> ...> 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.
>
How do you get the chicken to 180F if you only cook it at 150F?

That's a food safety issue.


180F? That is an insanity issue.

Chicken can be made safe at temps as low as 136F, but it takes longer. I
think 145F for the appropriate amount of time is the way to go.

See: http://www.fsis.usda.gov/oppde/rdad/...p/rteguide.pdf