This is probably a very simple question but bear with me because I'm a
cooking novice. I recently bought some Tyson's roasted chicken
breasts. They were very good, but pricy. It seems to me that it would
be quite simple and less expensive to buy some chicken breasts and
roast them myself. I imagine that I merely need to wash the breasts,
rub them with butter or a little olive oil, season them and then put
them in a roasting pan skin side up and roast them. My questions
are--is this the correct procedure and at what temperature and how long
should i roast them? Thanks in advance for your advice.

bob edwards wrote:
> This is probably a very simple question but bear with me because I'm a
> cooking novice. I recently bought some Tyson's roasted chicken
> breasts. They were very good, but pricy. It seems to me that it would
> be quite simple and less expensive to buy some chicken breasts and
> roast them myself. I imagine that I merely need to wash the breasts,
> rub them with butter or a little olive oil, season them and then put
> them in a roasting pan skin side up and roast them. My questions
> are--is this the correct procedure and at what temperature and how long
> should i roast them? Thanks in advance for your advice.

Depends on the size of the breasts. Put a little water in the bottom
of the pan. Roast at 350 for 30-40 minutes for large-ish boneless
breast halves. Bone-in take a little longer (15 minutes, or more) You
can always cut one open to see if it is done enough.
-L.

On 2005-10-27, bob edwards > wrote:

> should i roast them? Thanks in advance for your advice.

Sure, go ahead. I usually pan fry them just enough to brown, then put
them in a 325 deg F oven for about 20-25mins.

nb

In article >,
notbob > wrote:

> On 2005-10-27, bob edwards > wrote:
>
> > should i roast them? Thanks in advance for your advice.
>
> Sure, go ahead. I usually pan fry them just enough to brown, then put
> them in a 325 deg F oven for about 20-25mins.
>
> nb

I put mine in the electric grill for 15 minutes. :-)
I may tack 5 more minutes on if they are not quite done.

Cheers!
--
Om.

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

-L. wrote:

> Depends on the size of the breasts. Put a little water in the bottom
> of the pan. Roast at 350 for 30-40 minutes for large-ish boneless
> breast halves. Bone-in take a little longer (15 minutes, or more) You
> can always cut one open to see if it is done enough.
> -L.
>

I add soy sauce (low-sodium for me) to the water and baste often.

Andy

Andy wrote:
> -L. wrote:
>
>
>>Depends on the size of the breasts. Put a little water in the bottom
>>of the pan. Roast at 350 for 30-40 minutes for large-ish boneless
>>breast halves. Bone-in take a little longer (15 minutes, or more) You
>>can always cut one open to see if it is done enough.
>>-L.
>>
>
>
> I add soy sauce (low-sodium for me) to the water and baste often.
>
> Andy

But that's not really "roasting".. that might be steaming, if there is
enough liquid? Roasting implies dry heat.
Goomba

Goomba38 wrote:

> Andy wrote:
>> -L. wrote:
>>
>>
>>>Depends on the size of the breasts. Put a little water in the bottom
>>>of the pan. Roast at 350 for 30-40 minutes for large-ish boneless
>>>breast halves. Bone-in take a little longer (15 minutes, or more) You
>>>can always cut one open to see if it is done enough.
>>>-L.
>>>
>>
>>
>> I add soy sauce (low-sodium for me) to the water and baste often.
>>
>> Andy
>
> But that's not really "roasting".. that might be steaming, if there is
> enough liquid? Roasting implies dry heat.
> Goomba


I don't put the chicken IN the water, rather they sit on a cooling rack in
the pan. I just baste to keep the meat from drying out.

If I'm roasting whole birds, I skip the water/basting and use an inside and
out dry rub. Those slow-roast at 250 F. for about 5 hours.

Andy

"bob edwards" > wrote

> This is probably a very simple question but bear with me because I'm a
> cooking novice. I recently bought some Tyson's roasted chicken
> breasts. They were very good, but pricy.

Sure, they charge a lot for that.

> It seems to me that it would
> be quite simple and less expensive to buy some chicken breasts and
> roast them myself. I imagine that I merely need to wash the breasts,
> rub them with butter or a little olive oil,

I would go with butter, I think I'd like the skin better that way.

> season them and then put
> them in a roasting pan skin side up and roast them. My questions
> are--is this the correct procedure and at what temperature and how long
> should i roast them? Thanks in advance for your advice.

Were the breasts you bought flavored in any way? A lot of times,
they are lemon pepper, you can sprinkle some of that on if you want.
But, you might also just want to keep it simple the first time. You do
have a good handle on how to roast them. One think you *have* to
watch out for, do not. overcook them, you will be sorry, they'll be so
dry. Almost as bad as undercooking them. I'd go with 350 for maybe
40 minutes, then maybe give it a look. I assume they are bone in?

nancy

bob edwards wrote:
> This is probably a very simple question but bear with me because I'm a
> cooking novice. I recently bought some Tyson's roasted chicken
> breasts. They were very good, but pricy. It seems to me that it
> would be quite simple and less expensive to buy some chicken breasts
> and roast them myself. I imagine that I merely need to wash the
> breasts, rub them with butter or a little olive oil, season them and
> then put them in a roasting pan skin side up and roast them. My
> questions are--is this the correct procedure and at what temperature
> and how long should i roast them? Thanks in advance for your advice.

The ones you bought had skins on them? What about bones? Personally I find
the price of boneless, skinless breast halves to be over the top even if
they aren't already cooked for you. I just bone and skin them myself. But
for roasting, I'd want the bones *and* the skin.

You've got a good bead on it. I'd use butter unless you're overly concerned
about it; if the skins are on it won't matter much if you use butter as
opposed to olive oil. Season however you like. Heat the oven to 350F and
then place the chicken in a roasting pan or glass baking dish. Roast about
30 minutes.

Jill

Thank s to all of you for your advice. I'll go with 350 degrees for
about 1/2 hour.

Goomba38 wrote:
>
> But that's not really "roasting".. that might be steaming, if there is
> enough liquid? Roasting implies dry heat.
> Goomba

A little H2O in the pan doesn't really steam - it just keeps the blood
from charring on the bottom of the pan. The ideal situation is to get
enough in the pan that almost all of it reduces by the time the chicken
is done, so you end up with a tasty base for gravy. Sure, it's not
"true" roasting but it works well, especially for pieces which tend to
dry out too much.
-L.

In article .com>, bob
edwards > wrote:

> Thank s to all of you for your advice. I'll go with 350 degrees for
> about 1/2 hour.
>
The gals are right; bone and skin should add to the flavor and keep the
meat moister. Use a thermometer or nick one at 30 to check for
doneness. If you go for boneless/skinless you might try brining, if the
meat hasn't already been injected. Check your label.

In article >, Stark >
wrote:

> In article .com>, bob
> edwards > wrote:
>
> > Thank s to all of you for your advice. I'll go with 350 degrees for
> > about 1/2 hour.
> >
> The gals are right; bone and skin should add to the flavor and keep the
> meat moister. Use a thermometer or nick one at 30 to check for
> doneness. If you go for boneless/skinless you might try brining, if the
> meat hasn't already been injected. Check your label.

IME it's difficult to NOT get brined chicken nowadays...

<sigh>
--
Om.

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

OmManiPadmeOmelet wrote:
>
> IME it's difficult to NOT get brined chicken nowadays...
>
> <sigh>
> --
Indeed. Brining started out to be an effort by individual cooks to put
some flavor and moisture back into meat that had become too lean, such
as chicken breasts and pork. There was no easy way to add back the
fat, which is what it really needs, so they added salt and sugar and
water. It became "accepted" to do that and markets and meat factories
realized they had a bonanza on their hands. So now _everything_ is
subject to injections at/by the producers, though it's often just water
without even the pretense of seasonings. Why? Because how else can
they charge you from $3.99 to $9.99 per pound for WATER! Read labels
carefully, try not to buy this crap, and if you live in a city of any
size it would be worthwhile to try to find a meat shop or butcher.
-aem

In article .com>,
"aem" > wrote:

> OmManiPadmeOmelet wrote:
> >
> > IME it's difficult to NOT get brined chicken nowadays...
> >
> > <sigh>
> > --
> Indeed. Brining started out to be an effort by individual cooks to put
> some flavor and moisture back into meat that had become too lean, such
> as chicken breasts and pork. There was no easy way to add back the
> fat, which is what it really needs, so they added salt and sugar and
> water. It became "accepted" to do that and markets and meat factories
> realized they had a bonanza on their hands. So now _everything_ is
> subject to injections at/by the producers, though it's often just water
> without even the pretense of seasonings. Why? Because how else can
> they charge you from $3.99 to $9.99 per pound for WATER! Read labels
> carefully, try not to buy this crap, and if you live in a city of any
> size it would be worthwhile to try to find a meat shop or butcher.
> -aem
>

Or raise your own if you are so inclined.....
--
Om.

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

OmManiPadmeOmelet wrote:
> In article .com>,
> "aem" > wrote:
>
>> OmManiPadmeOmelet wrote:
>>>
>>> IME it's difficult to NOT get brined chicken nowadays...
>>>
>>> <sigh>
>>> --
>> Indeed. Brining started out to be an effort by individual cooks to
>> put some flavor and moisture back into meat that had become too
>> lean, such as chicken breasts and pork. There was no easy way to
>> add back the fat, which is what it really needs, so they added salt
>> and sugar and water. It became "accepted" to do that and markets
>> and meat factories realized they had a bonanza on their hands. So
>> now _everything_ is subject to injections at/by the producers,
>> though it's often just water without even the pretense of
>> seasonings. Why? Because how else can they charge you from $3.99
>> to $9.99 per pound for WATER! Read labels carefully, try not to buy
>> this crap, and if you live in a city of any size it would be
>> worthwhile to try to find a meat shop or butcher. -aem
>>
>
> Or raise your own if you are so inclined.....

I'm afraid I live in a chicken-free zone... used to be, before the guy sold
his hundred acres so they could build a damn school (LOL) a man down the
street raised his own chickens. I'd drive past the place every morning and
see the most colourful rooster strutting his stuff in the front yard!
followed by a bunch of hens who were obviously talking about the rooster <G>

Guess I need to move further out into the country. Nothing here but houses
now and slow school zones. When I moved here there was nothing; you had to
watch for cows that might cross the road. Now... watch for children.
(sigh)

OB Food: I have a family pack of chicken thighs. I'll grill about 8 of
them. I'll use the remainder in a chicken stew with onions, carrots,
celery, potatoes, garlic... bay leaves of course, lots of pepper, salt.
Might throw in some green beans. NO tomatoes. I'll make some dumplings to
go on top of the stew.

Jill <--needs to clean out and reorganize her freezer

jmcquown wrote:
>
> OmManiPadmeOmelet wrote:
> > In article .com>,
> > "aem" > wrote:
> >
> >> OmManiPadmeOmelet wrote:
> >>>
> >>> IME it's difficult to NOT get brined chicken nowadays...
> >>>
> >>> <sigh>
> >>> --
> >> Indeed. Brining started out to be an effort by individual cooks to
> >> put some flavor and moisture back into meat that had become too
> >> lean, such as chicken breasts and pork. There was no easy way to
> >> add back the fat, which is what it really needs, so they added salt
> >> and sugar and water. It became "accepted" to do that and markets
> >> and meat factories realized they had a bonanza on their hands. So
> >> now _everything_ is subject to injections at/by the producers,
> >> though it's often just water without even the pretense of
> >> seasonings. Why? Because how else can they charge you from $3.99
> >> to $9.99 per pound for WATER! Read labels carefully, try not to buy
> >> this crap, and if you live in a city of any size it would be
> >> worthwhile to try to find a meat shop or butcher. -aem
> >>
> >
> > Or raise your own if you are so inclined.....
>
> I'm afraid I live in a chicken-free zone... used to be, before the guy sold
> his hundred acres so they could build a damn school (LOL) a man down the
> street raised his own chickens. I'd drive past the place every morning and
> see the most colourful rooster strutting his stuff in the front yard!
> followed by a bunch of hens who were obviously talking about the rooster <G>
>
> Guess I need to move further out into the country. Nothing here but houses
> now and slow school zones. When I moved here there was nothing; you had to
> watch for cows that might cross the road. Now... watch for children.
> (sigh)
>
> OB Food: I have a family pack of chicken thighs. I'll grill about 8 of
> them. I'll use the remainder in a chicken stew with onions, carrots,
> celery, potatoes, garlic... bay leaves of course, lots of pepper, salt.
> Might throw in some green beans. NO tomatoes. I'll make some dumplings to
> go on top of the stew.
>
> Jill <--needs to clean out and reorganize her freezer
Jill, would you post quantities please? It sounds like what I used
to make a lifetime ago when my kids were still at home...and I've
forgotten how I did it...LOL....thanks...Sharon

biig wrote:
> jmcquown wrote:
>>
>> OB Food: I have a family pack of chicken thighs. I'll grill about
>> 8 of them. I'll use the remainder in a chicken stew with onions,
>> carrots, celery, potatoes, garlic... bay leaves of course, lots of
>> pepper, salt. Might throw in some green beans. NO tomatoes. I'll
>> make some dumplings to go on top of the stew.
>>
>> Jill <--needs to clean out and reorganize her freezer

> Jill, would you post quantities please? It sounds like what I used
> to make a lifetime ago when my kids were still at home...and I've
> forgotten how I did it...LOL....thanks...Sharon

I don't have a "recipe" per se for chicken stew. Probably about 8 chicken
thighs, boiled in just enough water to cover along with peppercorns, bay
leaves and salt... about 40 minutes. Remove the chicken with a slotted
spoon and let it cool. Tear the meat off the bones. Skim the broth and add
water if needed. Add the meat back and then add chopped onion, carrots,
green beans, peas, potatoes, celery, garlic (whatever you like). Bring it
to a simmer and cook about 30 minutes, stirring occasionally.

Blend together in a mixing bowl 1 cup flour and 1/4 c. butter or shortening
and 1/2 cup milk. Stir it together until you have a thick mixture, then
drop by teaspoonfuls into the bubbling hot chicken stew. Cook 10 minutes
uncovered and then 10 minutes covered. Spoon the dumplings into a bowl and
then spoon the hot chicken stew over the top .

Jill