In article >,
"kilikini" > wrote:

> Sunday we BBQ'd 2 whole chickens that we first spatchcocked. They were
> smoked for about 2 to two and a half hours, over lump to about 170 degrees
> internal. We then let them sit for a few hours.
>
> The legs, thighs and wings were awesome, but, as usual, we thought the
> breast meat was a little dry. (We prefer dark meat to white meat in the
> first place.) Today, I shredded all the remaining white meat and there is a
> considerable bit to be used up. I've already made chicken salad sandwiches,
> twice, and don't want another one of those for dinner.
>
> Is there some way to "reconstitute", if you will, breast meat that's a
> little dry?

Chicken tacos!

I'd have said chicken salad, but you already ruled that out. <G>

Try making some rice with chicken stock instead of water and cook the
breast meat in with it.

It's also not bad in a nice juicy stir fry.

Dad likes to bring those damned rotisserie chickens home from the store
sometimes and the breast meat is very dry. This is how I use it up.

>
> I know it sounds like such a newbie question, but I don't want to throw the
> meat out and if I can't find some way to save it, that's what's going to
> happen. I'd do a soup, but it's a little warm for that. If anyone has any
> tricks, I know it's going to be someone here! :~)
>
> kili

Hope that helps!

It's also not too bad shredded really fine on a cold lettuce and tomato
salad.
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson