Cook's Illustrated Pan-Roasted Chicken Breasts (with bone-in)
On Sat 11 Mar 2006 09:23:34p, Thus Spake Zarathustra, or was it sf?
> On Sat, 11 Mar 2006 19:27:59 -0500, Dee Randall wrote:
>
>> Any help appreciated regarding 30-minute brining.
>>
> No help here. I'm constantly confoosled about why brining is good,
> but buying an injected bird is bad.
That confuses me, too!
I tried brining once and that was
> enough to convince me there wasn't a big enough difference for me to
> figure it out.
I've never brined a chicken. First, let me say that I do not like turkey.
One Thanksgiving I brined a bone-in turkey breast and rotisseried it in the
gas grill. It was the only turkey I can honestly say I enjoyed eating.
>> About all I see regarding slicing cooked chicken-breast is this
>> "Slice the breasts on a diagonal." Is this just about all there is to
>> slicing a BONE-IN chicken breast?
>
> Take it off the bone and *then* slice.
Good idea!
--
Wayne Boatwright ożo
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BIOYA
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