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Old 04-02-2008, 11:48 AM   #11
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LOL, what the brain issues or the skin swiping?!? :)
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Old 04-02-2008, 11:53 AM   #12
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LOL, what the brain issues or the skin swiping?!? :)
Oh, the skin - definitely the skin. If it's not crisp enough, I put it in the toaster oven to brown a bit more

Hey, what about beer or wine butt chicken?
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Old 04-02-2008, 12:21 PM   #13
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Mmmmmmmmm skin gooooood. Jeekinz, you clearly haven't lived. Go skin a roasted chicken and savor.
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Old 04-02-2008, 12:23 PM   #14
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Mmmmmmmmm skin gooooood. Jeekinz, you clearly haven't lived. Go skin a roasted chicken and savor.
I've had my fair share, just don't understand the OP's MO.
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Old 04-02-2008, 02:51 PM   #15
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How could you eat plain ol' chicken anyway? I mean, throw some BBQ sauce on it or something.
You slice it and cut it in pieces and serve it with anything you like! Just about my favorite thing to cook and eat in the whole world.

OR you could slice it up and make awesome sandwiches.

IMHO there is no such thing as "plain ol' chicken," unless it's the boiled bird that's just come out of the soup pot. but I like that, too!
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Old 04-02-2008, 10:35 PM   #16
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Thxs everyone for your input it is very appreciated!!And what i meant was no seasonings or accoutrements or anything at all except water.

Wanted to basically just buy some frozens birds defrost them and cook them all alone except in water maybe in all different ways possible and looking for information on how and how long in the different methods to do this.

So far i hear
baked - is 20 minutes per lb @ 350 and with replies in this post be good idea to buy the meat thermometor instead and also a stove thermometor to make sure ovens working at right temp as nob.

slow cooker - fill with water until half of chicken is covered let cook for about 6 to 8 hours.

Havent heard on how long to boil?If you boil do you need to defrost or just simply add to water?Also same with slow cooker is it really necesarry to defrost before putting into slow cooker?

I assume to peel the skin and toss it away since its unhealty anyways.
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Old 04-03-2008, 06:19 AM   #17
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Skin is only unhealthy if you have the fat with it. You can crisp it up, removing the fat and it's just skin.

You can poach or steam the chicken as well without anything added.

May I ask what is motivating you to only use water and no seasonings? Not everything that you can add to the chicken is unhealthy. Just curious.
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Old 04-03-2008, 09:22 AM   #18
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Skin is only unhealthy if you have the fat with it. You can crisp it up, removing the fat and it's just skin.

You can poach or steam the chicken as well without anything added.

May I ask what is motivating you to only use water and no seasonings? Not everything that you can add to the chicken is unhealthy. Just curious.
I'm curious about that, too, because even though you can season it later when you do something else with the meat, the final result will taste better if it was seasoned while cooking.

One of our experienced members (Goodweed, maybe?) posted a response to another thread recently and said that boiling chicken was not a good idea - can't remember why exactly, but gently poaching is a better method, and you can add calorie-free flavor that way with things like lemon juice, wine, herbs, peppercorns, etc.
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Old 04-03-2008, 12:44 PM   #19
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Boiling chicken will make it dry and tough. Simmering is beter.

I am also curious why you don't want to add any flavor up front. Doing it after will not give you the same result.
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Old 04-03-2008, 01:54 PM   #20
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I posted in another thread, but I cooked a 6.5lb turkey breast in a crock pot for easter....salt pepper,and rubbed it with onion soup mix and THATS IT...no water. (it was defrosted already) 1 hour on high the rest on low....it wont "brown" but it will be good.

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