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boneless skinless? or bone in and with skin?
In article >,
ojunk (Mpoconnor7) wrote:
> >> Lately I hardly ever see a recipe for chicken breast that doesn't call
> >> for boneless skinless. What if I used bone in with some skin. What do
> >> I have to consider when cooking them?
> >
> >Use some method that will keep them from drying out.
>
> One good way to cook bone in chicken in the oven is to take individual
> chicken
> pieces and set them on a 12" x 12" piece of aluminum foil, right in the
> middle.
> Put a nice heaping teaspoon of cream of chicken or cream of mushroom soup
> (right out of the can) on top of the chicken piece, hit it with salt and
> pepper, and fold the foil around the chicken piece and seal the foil tightly
> so
> no steam escapes. Bake at 350 for an hour, and you can serve them still in
> the
> foil. Best served with Mashed Potatoes, as the soup mixes with the cooked
> chicken juices and makes a tasty gravy. Just open each piece carefully, pull
> the chicken piece out and set it on your plate, and pour the gravy on your
> potatoes. Very easy to make. It doesn't get any better than that.
>
>
> Michael O'Connor - Modern Renaissance Man
>
> "The likelihood of one individual being correct increases in a direct
> proportion to the intensity with which others try to prove him wrong"
> James Mason from the movie "Heaven Can Wait".
I finally found a way to keep both boneless skinless chicken breasts,
and lean pork chops from drying out.
I use the foreman grill!!!
it's made all the difference in the world.
I've been amazed.
K.
--
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