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04-03-2008, 04:20 PM
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#1
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Sous Chef
Join Date: Nov 2007
Location: Missouri
Posts: 588
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Chicken Biscuits and Gravy question
So.. the recipe for this that i'm wanting to try, calls for a rotisserie chicken shredded up. But since I don't have one, I thought I might use some boneless, skinless, chicken breasts..
One time I made chicken and dumplings, and I just boiled some breast, and shredded them.. But I just ready somewhere that boiling chicken really dries it out.
So should I just wait until I have a rotisserie chicken? Or can I still use my boneless/skinless breasts?
Thanks!
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04-03-2008, 04:22 PM
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#2
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 43,446
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The trick is to not boil them. You can cook them in a flavored liquid, but just at a simmer, not a full boil.
You could actually cook them by just about any method and shred them.
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"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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04-03-2008, 04:23 PM
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#3
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Sous Chef
Join Date: Nov 2007
Location: Missouri
Posts: 588
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Hmm.. Okay. So maybe I could simmer them in some chicken broth?
If it calls for a whole chicken, how many breasts do you think I should use?
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04-03-2008, 04:26 PM
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#4
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Executive Chef
Join Date: Aug 2006
Location: Basingstoke, England
Posts: 4,687
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I personnally would roast a whole chicken or checiken quarters. You could roast the the breasts as well. You need that flavour into the meat. Boiled chicken will not give it the same flavour. To roast the breasts, you want to season them, sear them and put them in a hot oven until done.
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04-03-2008, 04:26 PM
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#5
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 43,446
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Chickens and breasts come in different sizes. I'd say you need at least 4 BS breasts.
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"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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04-03-2008, 04:29 PM
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#6
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Chef Extraordinaire
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,493
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Hmmmmm! It Martini Time.....So, quickly I would say 1 per person would/should be sufficient.
Enjoy!
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There is only one Quality worse than Hardness of Heart, and that is Softness of Head.
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04-03-2008, 04:48 PM
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#7
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Sous Chef
Join Date: Nov 2007
Location: Missouri
Posts: 588
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Do I need to add any kind of liquid if I bake the breasts in the oven?
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04-03-2008, 05:05 PM
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#8
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Chef Extraordinaire
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,493
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Quote:
Originally Posted by beginner_chef
Do I need to add any kind of liquid if I bake the breasts in the oven?
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Naaa! Not a drop. Just season, place them on or in a shallow sided pan, and run them in the oven...don't over cook...
Enjoy!
__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.
Kool-Aid...Think Before You Drink
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04-03-2008, 05:31 PM
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#9
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Head Chef
Join Date: Aug 2006
Posts: 2,098
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Somewhere on this forum UB has a great recipe for chicken and biscuits and it is delicious. Even I made it come out perfect!
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04-03-2008, 05:48 PM
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#10
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Chef Extraordinaire
Join Date: May 2007
Location: Southeastern Virginia
Posts: 20,419
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Quote:
Originally Posted by elaine l
Somewhere on this forum UB has a great recipe for chicken and biscuits and it is delicious. Even I made it come out perfect!
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This one? http://www.discusscooking.com/forums...its-40861.html
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The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
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