> wrote in message
...
On Feb 21, 7:36 am, "Pico Rico" > wrote:
> > 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.
>

Poultry should be cooked to at least 165F. We cook our chickens to
180F at work. And they are sometimes still bloody and must be cooked
longer.

Any health department website will state that poultry should have an
internal temp of 165 of higher and should hold that temp at least 15
seconds.


I won't be eating at your place. And the health department you speak of
should be further educated.