I need a few new good ideas on how to dress up the taste of frozen chicken
breast. We eat them a lot and we are getting tired of our recipes. Thanks

A little birdie told me that "W. Wells" > said:

>I need a few new good ideas on how to dress up the taste of frozen chicken
>breast. We eat them a lot and we are getting tired of our recipes. Thanks

* Exported from MasterCook *

Tarragon Chicken

Recipe By :adapted by Damsel in dis Dress
Serving Size : 4 Preparation Time :0:00
Categories : chicken low-fat
main dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon butter
4 large chicken breasts -- 1-inch pieces
1 medium onion -- finely chopped
1 large garlic clove -- minced
2 tablespoons fresh parsley leaves -- chopped
1 1/2 tablespoons fresh chives -- chopped
4 1/2 tablespoon tarragon leaves -- dried
1 cup dry white wine
1 tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper -- freshly ground

1. Melt butter in a large frying pan over medium-high heat.
2. Brown chicken pieces lightly on all sides.
3. Add onion, garlic, and parsley and cook, stirring, for 3-4 minutes
longer, or until onion is limp.
4. Stir in all remaining ingredients and bring to a boil. Lower heat and
simmer, covered, for 10 minutes.
5. Remove cover and simmer for 10-15 minutes longer, or until chicken is
just tender.
6. Add cornstarch to thicken.
7. Serve over rice.

Source:
"Don't Tell 'Em It's Good for 'Em"


- - - - - - - - - - - - - - - - - - -

Per serving: 577 Calories (kcal); 30g Total Fat; (50% calories from fat);
61g Protein; 4g Carbohydrate; 193mg Cholesterol; 349mg Sodium
Food Exchanges: 0 Grain(Starch); 8 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit;
1/2 Fat; 0 Other Carbohydrates

W. Wells wrote:
> I need a few new good ideas on how to dress up the taste of frozen
> chicken breast. We eat them a lot and we are getting tired of our
> recipes. Thanks

Brined for added moisture and flavor. Then grilled, fried, smoked,
sliced thin and stir-fried, roasted, broiled, etc, etc.
Use different brines for different tastes. Use different spices and
or dry rubs before cooking. The results are infinite.

I really prefer whole chickens, spatchcocked (butterflied) and
grilled. No brining is necessary, and the end result will be the
juiciest chicken you've ever had.

BOB

W. Wells wrote:
> I need a few new good ideas on how to dress up the taste of frozen chicken
> breast. We eat them a lot and we are getting tired of our recipes. Thanks
>
>

Chicken breast meat has almost no taste. You might want to try the
more flavorful parts for a change. We usually buy thighs.

"W. Wells" > wrote in message
. com...
>I need a few new good ideas on how to dress up the taste of frozen chicken
>breast. We eat them a lot and we are getting tired of our recipes. Thanks

They are blah if you don't do something.

Marinate
Rub with a mix of seasonings
Cover with a sauce
All of the above.

Pound them thin and stuff with ham or bacon or cheese or some combination of
them.

Make a chicken picatta. There should be a recipe of that type on my web
page.

Even something as simple as marinating them in Italian salad dressing and
grilling gives them a little flavor. We prefer the thighs over the breast
as they have more flavor.

You probably already learned that overcooking them dries them out quickly.
--
Ed
http://pages.cthome.net/edhome/

A little birdie told me that George > said:

>W. Wells wrote:
>> I need a few new good ideas on how to dress up the taste of frozen chicken
>> breast. We eat them a lot and we are getting tired of our recipes. Thanks
>
> Chicken breast meat has almost no taste. You might want to try the
>more flavorful parts for a change. We usually buy thighs.

Maybe they don't like dark meat. I know I don't.

Carol
--
Coming at you live, from beautiful Lake Woebegon

"W. Wells" wrote:

> I need a few new good ideas on how to dress up the taste of frozen chicken
> breast. We eat them a lot and we are getting tired of our recipes. Thanks

Cut it into strips and marinate in soy sauce with or w/o some garlic and / or
ginger, put on skewers and do it on a grill . Serve with a spicy peanut
dipping sauce.

Sprinkle with Cajun seasoning and grill it on a BBQ or in a grill pan.

Dredge them in seasoned flour and fry gently in butter, add some more butter
and some white wine the pan and reduce to make a sauce.

Fry n butter, add chopped onion then add mango chutney, some red wine vinegar,
dijon mustard and heavy cream.

"W. Wells" > wrote in message
. com...
> I need a few new good ideas on how to dress up the taste of frozen chicken
> breast. We eat them a lot and we are getting tired of our recipes. Thanks

Marinate, butterfly and stuff with something good, ie feta, then flour,
eggwash, and coat with crushed up tortillia chip crust, fry in about 1/4
inch of oil till golden brown, finish in tthe oven for 15 mins...

W. Wells wrote:

> I need a few new good ideas on how to dress up the taste of frozen
> chicken
> breast. We eat them a lot and we are getting tired of our recipes.
> Thanks

2 suggestions:

Chicken Williamsburg
--------------------------

Coat the thawed boneless, skinless chicken breasts with beaten egg yolk,
dip in bread crumbs or seasoned flour and sauté just long enough to set
the breading, remove from the sauté pan and place in an appropriate
quantity of beef gravy and simmer for about 20 minutes. Remove the
chicken breasts from the gravy, stir the gravy and add 1 cup of a good
red wine to the beef gravy (in proportion of about 3 cups of gravy to 1
cup of wine) return the chicken to the gravy, simmer for another 5
minutes then serve with rice or potatoes.

(a couple of bottles of Heinze beef gravy with some red wine is really
rather good)
-------------------------

marinated chicken
---------------------

roast, pan fry, or boil the boneless, skinless breasts, cool & then cube
the meat, pour over the meat a French or Italian vinaigrette, add a bit
of chopped green onion and garlic and allow to marinate for at least 20
minutes. Then serve with a green salad or use any other way you desire.

---
Joseph Littleshoes
may be consulted at
---
http://finblake.home.mindspring.com/tarotintro.htm

In article > ,
"W. Wells" > wrote:

> I need a few new good ideas on how to dress up the taste of frozen chicken
> breast. We eat them a lot and we are getting tired of our recipes. Thanks
>
>

Debone, marinate, grill whole or on kebabs on the outside grill, or
whole on a foreman.

Dice and stir fry.

Dice and make chicken stew.

Bake with lemon pepper, garlic and onion powder, slice thin, and serve
on sandwiches.

Bake, broil, grill or fry, then chop them up to make chicken salad, or
serve in a regular garden salad.

Marinate with wishbone dijon honey dressing, Roast, debone, slice thin
and serve as an entree with a little more of the fresh dressing.

Hmmmmm... LOTS of ideas!
--
K.

In article >,
Damsel in dis Dress > wrote:

> A little birdie told me that George > said:
>
> >W. Wells wrote:
> >> I need a few new good ideas on how to dress up the taste of frozen chicken
> >> breast. We eat them a lot and we are getting tired of our recipes. Thanks
> >
> > Chicken breast meat has almost no taste. You might want to try the
> >more flavorful parts for a change. We usually buy thighs.
>
> Maybe they don't like dark meat. I know I don't.
>
> Carol

Must-resist Penmartic comment here...... <lol>
--
K.

A little birdie told me that Katra > said:

>In article >,
> Damsel in dis Dress > wrote:
>
>> Maybe they don't like dark meat. I know I don't.
>
>Must-resist Penmartic comment here...... <lol>

Dirty ol' lady! <G>

Carol
--
Coming at you live, from beautiful Lake Woebegon

" BOB" > wrote in message
. ..
> W. Wells wrote:
>> I need a few new good ideas on how to dress up the taste of frozen
>> chicken breast. We eat them a lot and we are getting tired of our
>> recipes. Thanks
>
> Brined for added moisture and flavor. Then grilled, fried, smoked, sliced
> thin and stir-fried, roasted, broiled, etc, etc.
> Use different brines for different tastes. Use different spices and or
> dry rubs before cooking. The results are infinite.

Hi BOB

We don't do the 'brined' thing here. Please would you give more details of
the different brines you use and the methods?

Ophelia
Scotland

Edwin Pawlowski wrote:
> "W. Wells" > wrote in message
> . com...
> >I need a few new good ideas on how to dress up the taste of frozen
chicken
> >breast. We eat them a lot and we are getting tired of our recipes.
Thanks
>
> They are blah if you don't do something.
>
> Marinate
> Rub with a mix of seasonings
> Cover with a sauce
> All of the above.
>
> Pound them thin and stuff with ham or bacon or cheese or some
combination of
> them.
>
> Make a chicken picatta. There should be a recipe of that type on my
web
> page.
>
> Even something as simple as marinating them in Italian salad dressing
and
> grilling gives them a little flavor.
>
>We prefer the thighs over the breasts.

Hmm, I have this kinky visual. hehe

Sheldon

"W. Wells" > wrote:

>I need a few new good ideas on how to dress up the taste of frozen chicken
>breast. We eat them a lot and we are getting tired of our recipes. Thanks
>
>
Uhh - frozen chicken breast is not any different than "non-frozen".
I'm not sure why the qualifier. There must be a gazillion recipes for
chicken of any kind. A few minutes in the microwave on defrost cycle,
and that's the only difference. Just for OB:food, I'll repeat our
absolute favorite chicken recipe - it's well worth the trouble, and
since the quantity of chicken stock is so minimal, you can skip part
of it and use canned stock.
<quote>
Sorry this is so long, but I hope it makes up for my lack of food
input. Somewhere back either side of 1990, my wife started watching
those Frugal Gourmet shows. I griped, but became a fan. I know the
techniques here are off, and it's nothing to most of you. But after
getting interested in FOOD, and doing a little reading I decided to
try something "off the recipe". Sure, it's a conglomeration of other
recipes but the filling was entirely my idea and I don't know how I
did it at the time. I got off into giving the wife a break on
weekends and doing a lot of wok cooking, and unusual stuff, but all by
recipe. To this day, this is her favorite thing in the world, and she
calls me "chef" when I make it for her. I know it's not really mornay
sauce either, but it fits better than using swiss. This is the
original, so don't beat up on me too much. Before those days my idea
of cooking was picking up fast food. The wife, by the way is a really
good cook, but stays closer to basics. She is however the best
creator of baked goods I know. Her pie crust is the best I've ever
had. A local retailer offered her a source of income, but she doesn't
like cooking THAT much. Shes the Financial Officer for a company -
which by the way relieves me of several paperwork burdens at home.
Being a dumb midwestern "hick" and lacking food knowledge and a recipe
for this, I proudly said I "invented it" - a little arrogant of me.
Personally, I'm just as happy with a plate of pinto beans and
cornbread, but it IS really good.

CREPES BATTER
1-1/4 cups flour 3 eggs
1/2 tsp sugar 1-1/2 cups milk
1/8 tsp salt 2 tbsp butter, melted and
cooled

Mix all ingredients well in a blender for 1 minute, scrape sides,
blend at least another 30 seconds. Refrigerate covered 2 to 12 hours.
When ready to use the batter should be the consistency of heavy
cream, just coating a wooden spoon. To thicken, add flour. To thin,
add water in small amounts.

COOK CHICKEN AND MAKE STOCK
1 rib celery
1-1/2 to 2 lb split chicken breasts
1 large yellow onion
salt and pepper to taste (optional)
1 large carrot
12 black peppercorns
tiny pinch ground clove
a little low-salt chicken base to fortify (optional)

Cut vegetables in large chunks. Reserve 1-1/2 tbsp of onion chopped
for later use in the mornay sauce. Place vegetables in a 2 quart
dutch oven and fill 2/3 full with water. Bring to a boil, add the
chicken pieces. allow to boil 1-2 minute. Turn off the heat and
leave covered on burner for 1 hour. Remove chicken, cool, debone and
cut into small pieces for use in crepe filling. Return all scraps and
bones to liquid along with some low-salt chicken base if desired for
fortification. Bring to a boil for 10 minutes, reduce to simmer for 1
more hour. After stock is done, strain, save a cup, defat and store
or freeze the rest. You probably won't use all the chicken for this,
but the leftovers come in handy.

COOK THE CREPES

This was designed for an 8" Silverstone-lined pan. Heat pan to medium
heat. Brush pan lightly with canola or peanut oil. Using a ladle,
slowly pour in batter, tilt and roll pan to distribute into a
paper-thin pancake. Cook until top begins to dry, shake, grab it with
your fingers, flip it over and cook briefly. You will have to adjust
based on heat and the thickness of your batter. Crepes should be very
lightly browned on one side and just beyond moist on the other. Stack
them seperated by wax paper.

MAKE THE FILLING
1/4 lb mushrooms, chopped fine
2 tbsp butter
2 tbsp flour
1/2 can water chestnuts, chopped fine
1-2 LARGE clove garlic minced
1 small yellow onion, chopped fine
handfull chopped green pepper chop fine
1 rib celery, chopped fine
2 tbsp peanut oil
1 large carrot, finely chopped
dry sherry
parsley
1/2 to 1 tsp dried tarragon to taste
lemon juice
ginger
salt/pepper to taste

Saute mushrooms seperately in a little butter, set aside.
Make a roux by heating 2 tbsp butter to foaming and stirring in 2 tbsp
of flour. Cook briefly, set aside. Heat 2 tbsp peanut oil in a
skillet or wok. Add garlic, small amt grated ginger, onion, green
pepper, celery and carrot. Saute 3-4 minutes. Sprinkle pan with
sherry and reduce slightly. Add the chicken chunks you cooked earlier
in the amount that looks right to you, and the water chestnuts. Pour
in 1/2 cup or a little more of your chicken stock, just enough to
moisten. Add the mushrooms. Make a well in the middle and stir in
the roux. Cook a bit, mix the roux into the rest. Sprinkle with
parsley, tarragon, pepper, lemon juice and optional salt. Continue to
stir and allow to thicken so that no free liquid remains.

PREPARE THE CREPES

Place filling on each crepe. Roll and place seam-down into lightly
oiled glass baking dishes. This will fill about 15 crepes. The
leftover crepes (the first few you ruined) can be used as dog-treats.


MAKE THE MORNAY SAUCE
1 cup milk
1-1/2 tbsp chopped yellow onion
1 bay leaf
1/4 cup grated parmesan cheese
cayenne pepper to taste
1 tbsp dry sherry
2 tbsp butter
1-1/2 tbsp flour
dash worchesterchire sauce
pepper and optional salt

Bring milk to a simmer. Add onion, bay leaf and cayenne. Simmer a
few minutes, strain the milk stock and return to pan. Make a roux of
the flour and butter. Remove milk from the burner, stir in the roux
and return to the burner. Simmer, stirring until sauce begins to
thicken. Stir in parmesan, black pepper, sherry and worchestershire.
Test for salt and adjust. Stir until sauce is quite thick.

FINISH THE CREPES

Spread the Mornay sauce over the crepes. Sprinkle lightly with lemon
juice and dry sherry and fresh pepper. Bake at 375 degrees for about
15 minutes, until lightly browned. Check often so the edges don't get
crisp.
</quote>

AlleyGator wrote:
>
> "W. Wells" > wrote:
>
> >I need a few new good ideas on how to dress up the taste of frozen chicken
> >breast. We eat them a lot and we are getting tired of our recipes. Thanks
> >
> >
> Uhh - frozen chicken breast is not any different than "non-frozen".
> I'm not sure why the qualifier.

Actually a lot of people buy those big industrial bags of "frozen
chicken breasts" and don't realize that they often have a saline type
solution injected in them, or worse are sometimes even "formed" from
chicken.... really disgusting little things masquerading as chicken
breasts. I know people who never paid attention to that stuff when
they'd buy them at Sams.
Have you ever paid attention to the "chicken breast" one gets at a place
like Applebees? It isn't the same as a fresh breast at all.
Goomba

W. Wells > wrote:
>I need a few new good ideas on how to dress up the taste of frozen chicken
>breast. We eat them a lot and we are getting tired of our recipes. Thanks

Thaw. Butterfly or pound thin. Marinate in soy sauce
and garlic. Broil, bake, or pan-fry. Serve over rice.

--Blair
"But, seriously, thaw."

On 2005-04-10, W. Wells > wrote:
> I need a few new good ideas on how to dress up the taste of frozen chicken
> breast. We eat them a lot and we are getting tired of our recipes. Thanks

I prefer bone-in breasts. I brown 'em in oil then sprinkle with a
creole rub.....

http://www.gumbopages.com/food/creole.html

.....then bake at 325 deg F for 30 mins. Yum.

nb

Goomba38 > wrote:

>Actually a lot of people buy those big industrial bags of "frozen
>chicken breasts" and don't realize that they often have a saline type
>solution injected in them, or worse are sometimes even "formed" from
>chicken.... really disgusting little things masquerading as chicken
>breasts. I know people who never paid attention to that stuff when
>they'd buy them at Sams.
>Have you ever paid attention to the "chicken breast" one gets at a place
>like Applebees? It isn't the same as a fresh breast at all.
>Goomba

No, actually I hadn't looked close enough to notice a difference. My
wife always buys those "industrial bags". I'll check it out next
time. For the chicken crepes, I always use, skin-on, bone-in chicken
breasts because of the stock. If I have canned stock, I will
occasionally use the bagged breasts. I've never noticed a difference
in taste - maybe I better read the label.

AlleyGator wrote:
> Goomba38 > wrote:
>
>> Actually a lot of people buy those big industrial bags of "frozen
>> chicken breasts" and don't realize that they often have a saline type
>> solution injected in them, or worse are sometimes even "formed" from
>> chicken.... really disgusting little things masquerading as chicken
>> breasts. I know people who never paid attention to that stuff when
>> they'd buy them at Sams.
>> Have you ever paid attention to the "chicken breast" one gets at a
>> place like Applebees? It isn't the same as a fresh breast at all.
>> Goomba
>
> No, actually I hadn't looked close enough to notice a difference. My
> wife always buys those "industrial bags". I'll check it out next
> time. For the chicken crepes, I always use, skin-on, bone-in chicken
> breasts because of the stock. If I have canned stock, I will
> occasionally use the bagged breasts. I've never noticed a difference
> in taste - maybe I better read the label.

Actually, when you buy whole roasters the majority of the time they're
injected also. It's actually difficult to get chicken that isn't injected
with saline - thus if you want to do your own brine, the chicken may turn
out too salty. Look at the ingredient list to try to see if the chicken you
are purchasing is injected or not.

kili

"kilikini" > wrote:


>Actually, when you buy whole roasters the majority of the time they're
>injected also. It's actually difficult to get chicken that isn't injected
>with saline - thus if you want to do your own brine, the chicken may turn
>out too salty. Look at the ingredient list to try to see if the chicken you
>are purchasing is injected or not.
>
>kili
>
>
Are you serious about this, kilikini? I'm on a low-or NO (ideally)
sodium diet. I really didn't know this. Are you sure?

In article >,
(AlleyGator) wrote:

> "kilikini" > wrote:
>
>
> >Actually, when you buy whole roasters the majority of the time they're
> >injected also. It's actually difficult to get chicken that isn't injected
> >with saline - thus if you want to do your own brine, the chicken may turn
> >out too salty. Look at the ingredient list to try to see if the chicken you
> >are purchasing is injected or not.
> >
> >kili
> >
> >
> Are you serious about this, kilikini? I'm on a low-or NO (ideally)
> sodium diet. I really didn't know this. Are you sure?

She is right... ESPECIALLY if you are buying the FF bags!

I don't see any fresh chicken (so far) here that is injected, but nearly
every turkey is. :-P

It will say so on the labels. Just check them and you will be ok. :-)

I'm also low sodium so I understand all too well where you are coming
from!

--
K.

Sprout the Mung Bean to reply...

There is no need to change the world. All we have to do is toilet train the world and we'll never have to change it again. -- Swami Beyondanada

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

kilikini wrote:

>
> Actually, when you buy whole roasters the majority of the time they're
> injected also. It's actually difficult to get chicken that isn't injected


Thankfully wally hasn't taken over here in retail food. There is a
regional chain and a large family owned market in my area where you can
buy unadulterated meats & poultry.




> with saline - thus if you want to do your own brine, the chicken may turn
> out too salty. Look at the ingredient list to try to see if the chicken you
> are purchasing is injected or not.
>
> kili
>
>

"notbob" > wrote in message
...
> On 2005-04-10, W. Wells > wrote:
>> I need a few new good ideas on how to dress up the taste of frozen
>> chicken
>> breast. We eat them a lot and we are getting tired of our recipes. Thanks
>
>Once awhile our grocery stores have sales of chicken breast packages of 5
>Lbs or more. When I buy a package of breast, I wash them in cold water,
>defat them and spice them up with either Italian seasoning or other
>spices, then make a mixture of olive oil and soy sauce, or Italian salad
>dressing, then I pound them thin dip them in the liquid and put three or
>four in freezer bags and lay them flat in the freezer. When you are ready
>to use just take one pack and leave it in the counter to defrost and you
>are redy to cook or grill. allways have some in freezer
Yesterday I pan fried a package, cooked some linguini pasta, sliced the meat
thin and poured over the pasta, was very good.
Chicken breast meat is bland, so you have to spice it up before cooking.
Sergio

AlleyGator wrote:
> "kilikini" > wrote:
>
>
>> Actually, when you buy whole roasters the majority of the time
>> they're injected also. It's actually difficult to get chicken that
>> isn't injected with saline - thus if you want to do your own brine,
>> the chicken may turn out too salty. Look at the ingredient list to
>> try to see if the chicken you are purchasing is injected or not.
>>
>> kili
>>
>>
> Are you serious about this, kilikini? I'm on a low-or NO (ideally)
> sodium diet. I really didn't know this. Are you sure?

Yep, look at the labels. I'm not kidding.

kili

On Tue, 12 Apr 2005 08:44:13 -0500, Katra
> wrote:

>In article >,
> (AlleyGator) wrote:

>> Are you serious about this, kilikini? I'm on a low-or NO (ideally)
>> sodium diet. I really didn't know this. Are you sure?
>
>She is right... ESPECIALLY if you are buying the FF bags!
>
>I don't see any fresh chicken (so far) here that is injected, but nearly
>every turkey is. :-P
>
>It will say so on the labels. Just check them and you will be ok. :-)
>
>I'm also low sodium so I understand all too well where you are coming
>from\

They're even proud of it... half the time the label says 'injected
with moisturiser', which means salt water. It makes the chicken taste
AWFUL! I hate salty food and have high bloodpressure so we have to
hunt for chicken au natural - at Penn Dutch the chicken parts are
fine, including whole chickens cut in half or quarters and packaged by
the store, but we can't buy the whole chickens or the whole breasts
because they're salted... the chicken breast tenders are good though -
they're too small to put salt in!
~Karen aka Kajikit
Crafts, cats, and chocolate - the three essentials of life
http://www.kajikitscorner.com
*remove 'nospam' to reply

AlleyGator wrote:

> No, actually I hadn't looked close enough to notice a difference. My
> wife always buys those "industrial bags". I'll check it out next
> time. For the chicken crepes, I always use, skin-on, bone-in chicken
> breasts because of the stock. If I have canned stock, I will
> occasionally use the bagged breasts. I've never noticed a difference
> in taste - maybe I better read the label.

Even for the same taste, I dont want to pay meat prices for saline. I
want my meat unadulterated.. until *I* mess with it.
Goomba

In article >,
Karen AKA Kajikit > wrote:

> On Tue, 12 Apr 2005 08:44:13 -0500, Katra
> > wrote:
>
> >In article >,
> > (AlleyGator) wrote:
>
> >> Are you serious about this, kilikini? I'm on a low-or NO (ideally)
> >> sodium diet. I really didn't know this. Are you sure?
> >
> >She is right... ESPECIALLY if you are buying the FF bags!
> >
> >I don't see any fresh chicken (so far) here that is injected, but nearly
> >every turkey is. :-P
> >
> >It will say so on the labels. Just check them and you will be ok. :-)
> >
> >I'm also low sodium so I understand all too well where you are coming
> >from\
>
> They're even proud of it... half the time the label says 'injected
> with moisturiser', which means salt water. It makes the chicken taste
> AWFUL! I hate salty food and have high bloodpressure so we have to
> hunt for chicken au natural - at Penn Dutch the chicken parts are
> fine, including whole chickens cut in half or quarters and packaged by
> the store, but we can't buy the whole chickens or the whole breasts
> because they're salted... the chicken breast tenders are good though -
> they're too small to put salt in!
> ~Karen aka Kajikit


A real PITA eh? :-)
I'm glad I can get un-injected parts of "organic" chicken on sale for a
decent price at Sun Harvest.....

I don't often buy whole chickens as neither dad nor I really like the
breast meat.

I can get 10 lb. bags of chicken hindquarters, NOT injected, for 79 to
99 cents per lb. pretty much regularly. Great for marinating and
grilling over a wood fire!

--
K.

Sprout the Mung Bean to reply...

There is no need to change the world. All we have to do is toilet train the world and we'll never have to change it again. -- Swami Beyondanada

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article >, kilikini
> wrote:


> Actually, when you buy whole roasters the majority of the time they're
> injected also. It's actually difficult to get chicken that isn't injected
> with saline - thus if you want to do your own brine, the chicken may turn
> out too salty. Look at the ingredient list to try to see if the chicken you
> are purchasing is injected or not.
>
> kili
>
Here in the Mid South there's a brand, Sanderson Farms, which claims
not to be injected. It's slightly more expensive than Tyson, the other
major brand, which is injected. Don't know about Perdue chicken.

It's harder to find non-injected pork.

Stark wrote:
>
> In article >, kilikini
> > wrote:
>
> > Actually, when you buy whole roasters the majority of the time they're
> > injected also. It's actually difficult to get chicken that isn't injected
> > with saline - thus if you want to do your own brine, the chicken may turn
> > out too salty. Look at the ingredient list to try to see if the chicken you
> > are purchasing is injected or not.
> >
> > kili
> >
> Here in the Mid South there's a brand, Sanderson Farms, which claims
> not to be injected. It's slightly more expensive than Tyson, the other
> major brand, which is injected. Don't know about Perdue chicken.
>
> It's harder to find non-injected pork.

We also get Sanderson Farms chicken here in the Southwest too. Best
commercial chicken I've had in the US. It really tastes like chicken. It
isn't more expensive than Tyson or any of the other major brands
available locally; that probably varies by region.