Sorry for the rudimentary questions, folks.


So as recommended before, I brined a pack of chicken breasts (3tbsp salt
per 4cups water) for an hour. I also cut them before brining, into
fist-sized chunks. I pre-heated the oven to 350F, and baked them for 50
minutes.

The first one I sliced open was done- not a bit of pink anywhere. I ate
it and it was jucily delicious. However, the rest of them were all
still tinged with pink all the way through.

Next time, should I use higher temps or longer cooking time? Does it
matter that I lined the pan with foil (for easier cleanup)?

I double checked my oven with an oven thermometer. I notice it isn't at
350F yet when it chimes to tell me it is, but it does get to 350F on the
dot in about 10 minutes.

Thanks!

-J

phaeton wrote:
> Sorry for the rudimentary questions, folks.
>
>
> So as recommended before, I brined a pack of chicken breasts (3tbsp salt
> per 4cups water) for an hour. I also cut them before brining, into
> fist-sized chunks. I pre-heated the oven to 350F, and baked them for 50
> minutes.
>
> The first one I sliced open was done- not a bit of pink anywhere. I ate
> it and it was jucily delicious. However, the rest of them were all
> still tinged with pink all the way through.
>
> Next time, should I use higher temps or longer cooking time? Does it
> matter that I lined the pan with foil (for easier cleanup)?
>
> I double checked my oven with an oven thermometer. I notice it isn't at
> 350F yet when it chimes to tell me it is, but it does get to 350F on the
> dot in about 10 minutes.
>
> Thanks!
>
> -J

why don't you poach the chicken breasts in water, for about 30
minutes, or until cooked all the way through and then sprinkle with
salt/pepper/garlic powder, olive oil, etc, and then bake ,rather than
brine & bake. i do this for chicken that i'm going to use for chicken
salad.

harriet & critters in azusa, ca

"phaeton" > wrote in message
...
> Sorry for the rudimentary questions, folks.
>
>
> So as recommended before, I brined a pack of chicken breasts (3tbsp salt
> per 4cups water) for an hour. I also cut them before brining, into
> fist-sized chunks. I pre-heated the oven to 350F, and baked them for 50
> minutes.
>
> The first one I sliced open was done- not a bit of pink anywhere. I ate
> it and it was jucily delicious. However, the rest of them were all still
> tinged with pink all the way through.
>
> Next time, should I use higher temps or longer cooking time? Does it
> matter that I lined the pan with foil (for easier cleanup)?
>
> I double checked my oven with an oven thermometer. I notice it isn't at
> 350F yet when it chimes to tell me it is, but it does get to 350F on the
> dot in about 10 minutes.
>
> Thanks!
>
> -J


If the chicken was just tinged with pink, I'd just tent the pieces on a
plate with a foil cover because they're going to continue cooking if the
pieces are hot. White meat chicken I wouldn't want to over cook. It dries
out.

On Mon, 27 Apr 2009 21:51:09 -0500 in rec.food.cooking, phaeton
> wrote,
>Next time, should I use higher temps or longer cooking time?

Higher temps will give you more browning on the outside in addition to
cooking the inside more. If the outside is already the way you want,
then just give them a bit more time.

..