Cooking Resources

DietitianInTraining · 04-03-2008, 04:20 PM

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!

Andy M. · 04-03-2008, 04:22 PM

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.

DietitianInTraining · 04-03-2008, 04:23 PM

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?

miniman · 04-03-2008, 04:26 PM

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.