"sf" > wrote in message
...
> On Sat, 11 Mar 2006 19:27:59 -0500, Dee Randall wrote:
>
>> Any help appreciated regarding 30-minute brining.
>> 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.
> --

Hmm. Such a simple statement but:

Here's the drill: You've cooked the breast that has the bone in. You've
let it sit 5 minutes to retain the juices. It's still warm. You want to
take the meat off the bone. With your hands? Is there a certain technique.
Is it easily slideable offible? Do you slice it OUT with out knife?
Totally confused about taking a warm tasty piece of chicken breast off it's
bone and not demolish it so as to cut it in nice slices. Have you done
this? Or others, have you done this. Some have said that it's a good idea,
have you done this?

I have one breast left, but it's cold, I feel it's probably congealed around
it's bone. As I see it, it would be a bigger problem. Would I just start
slicing it and see what meat is left on the bone? Take that extra meat off
if I'm going to bake the bones for stock?

Thanks,
Dee Dee


Thanks