High Quality, Tender Chicken
05-23-2008 01:57 PM
High Quality, Tender Chicken
This is a question I've always had and I know has been posed before by people.
How the hell do I get my chicken to STAY juicy. I can cook it so its freaking scrumptious that night. The next day however, its tough, or dry, and it makes no damn sense. The only time I can get it to stay moist is to cook it on the grill. No better chicken than grill cooked chicken.
Here's another point. I bought a crock pot to make large portions while I'm at work. The idea of a crock pot is to hold in all the juices and flavors. Well then how is it that everytime I've made chicken in a Crockpot it comes out dry. It's swimming in liquid! But on the inside its dry. Any ideas or recipes would be greatly appreciated.
05-23-2008 05:11 PM
I normally just boil up my chicken in little pieces. cause ill eat it with some tomato cause and vege's over the top. Or in with some whole wheat pasta. If your cooking whole chicken breat you might try cutting it smaller.
05-23-2008 05:41 PM
Chicken breast has zero fat so it cooks extremely quickly. Really I don't know how you would keep it moist the next day. Reheating it is just gonna cook it more. Just don't reheat it and cut it up and it to something elese that is already cooked, like pasta or rice.
05-24-2008 01:52 PM
NutraPlanet NinjaMonkey Rep
Here's a whole bunch for you I crock pot cook my chicken and it comes out quite tender. Despite it's extra fat, perhaps you should try some dark chicken meat if you really need that tenderness?
05-24-2008 01:54 PM
Running with the Big Boys
I undercook chicken that I am going to eat later to compensate for the lack of moisture.
05-24-2008 11:23 PM
Yo Nabisco... Give this a try...
This is what you'll need:
- Chicken Breast
- Olive Oil
- Ground Pepper or Emeril's Essence
- BBQ Sauce / Teriaki - something like that
- broccoli / carrots / onion slices (up to you)
- 18'' of aluminium foil
Preheat your oven to 350. Throw the chicken in the middle of the foil, spice it up a little, then add the sliced veggies around it (celery and zucchini is good too). Drizzle the olive oil over the top.
Fold the foil up like a burrito - pinching the sides first - then the top... and cook in the oven for 30 minutes.
So juicy it doesn't even seem like chicken. Good luck and let me know if you have any questions. I usually have a side of quinoa with it.
05-25-2008 09:56 PM
Originally Posted by TimberLakers
I was about to say as well. COoking in oven with tin foil keeps it cooked in the juices it was flavored in. Aweomse stuff and tender and juicy as hell.
05-30-2008 11:22 PM
Awww yeah! Grilled chicken....how many lbs. I make a month, I have NO idea. Love it.
Originally Posted by Nabisco
Dood, you gotta sear your chicken on both sides. I pre-heat my grill, then toss my seasoned (or unseasoned if I'm adding BBQ later) chicken on (heat should be set to med-low now). Make sure it SIZZZZLES. After a couple mins., flip the chicken and sear the other side (heat's on low now -- after you flip it).
Grill for ~6-8 min, flip again, grill for 6-8 min. Now, check the chicken. It may need to go another round of flipping and cooking. I basically babysit my chicken...MMMM.
Now, how to store it post-cooking. Tupperware with a TIGHT lid. That's it. If air is getting to it, it'll dry out.
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