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Old 08-17-2005, 11:24 AM   #11
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abjcooking - I feel like this is a dumb question but....if you marinate the chicken as in your roasted chicken with balsamic vinaigrette recipe....would you still have brined it beforehand?

gb, I'm having luck with a little Taylor instant read thermometer available just about anywhere for just under $8 - have you seen these?

These tips are great, BTW, I've cooked disappointingly dried out chicken breasts many times, and I'm looking forward to improving my skills. -Sandyj
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Old 08-17-2005, 11:30 AM   #12
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Quote:
Originally Posted by Sandyj
gb, I'm having luck with a little Taylor instant read thermometer available just about anywhere for just under $8 - have you seen these?
Yep, those are good two. The difference between those and the probe type thermometers is that the probe style you put it in the meat and leave it there. The kind that you have you need to guess when the meat is done and then check it. If it is not done then you pull the thermometer out and cook the meat some more then check the temp again in a short while. This creates (possibly) a number of puncture holes in the meat out of which the juices can escape. With the probe type you just have one hole and most of them have alarms so it will tell you exactly when to pull the meat out of the heat. Don't get me wrong though. Both types have their merits.

Here is an example of one of the probe style thermometers.
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Old 08-17-2005, 12:06 PM   #13
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Here's something I do with chicken...I use breasts and thighs, but you can skip the thighs if you wish.
Season chicken with S&P. Heat a couple tbls of olive oil in a skillet, and brown chicken quickly over high heat. Remove chicken, reduce heat, and caramelize some onions (and peppers if you wish.) Deglaze pan with a little water, then add a can of Golden Mushroom Soup, the chicken, baby carrots and potatoes cut into fourths or eighths, depending upon size of potato. Simmer on low until chicken and vegies are tender, then add a drained can of green beans and continue to simmer until beans are warm. You could also put some sliced tomatoes on top after you add the beans. Be sure to season all vegies as you add them, but remember that the soup has a lot of salt in it already.
At this point it's delicious and ready to eat, but you could top it with cheese and run the pan under the broiler for a few minutes.
Serve with crusty bread...a meal in a pan.
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Old 08-17-2005, 12:15 PM   #14
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Mmm...sounds good! I haven't tried adding soup mixes before - for the Golden Mushroom Soup - any particular brand?
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Old 08-17-2005, 12:19 PM   #15
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Sandy J, if I marinated it over night or for 1 day I would not put it in a brine. I might decide to brine it if I decide to marinate for only 1 or 2 hours. Others might have other opinions, but that's how I would chose to do it. I always make sure to marinate for 8-12 hours on this recipe though because I think it makes a huge difference.

I have briened a chicken before for 45 minutes and then put it in a marinade for an hour or so and have had great results.
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Old 08-17-2005, 12:31 PM   #16
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Sandy, I use Campbells.
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Old 08-17-2005, 12:57 PM   #17
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Unless your chicken has air dried and lost much of its moisture, there is no reason to both brine and marinade. And remember, if you are using an acidinc marinade, that is, one with citrus or vinegar, it will cause the outer meat to tighten up due to protien's reaction to acids, and prohibit any brine from entering the muscle tissue. You would need to brine first, and then marinade.

Also, the single most important thing to remember about cooking poultry is to avoid overcooking, that is, bringing the meat to temperatures above 165. That's the maximum. When you take poultry above 165, it begins to dry out and toughen.

Use a meat thermometer, either digital or dial-type, that can be left in the meat while it's cooking. This will insure you success.

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Old 08-17-2005, 04:58 PM   #18
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Haven't read through all the threads but boneless, skinless, chicken breasts are tricky at best. I have found that letting them soak in buttermilk for about 3 days before cooking makes them VERY tender and juicy. You can add some rosemary and garlic to the buttermilk and be all set to put on the george foreman grill - or just saute in a pan, adding salt and pepper also. After about 20 minutes I remove the breasts and place on a plate covered with foil - this allows them to continue cooking and the juices to soak back into the breast (about 10-12 minutes or so).
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Old 08-17-2005, 10:33 PM   #19
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The difficulty in cooking a chicken breast is that it is thick and the pan is hot. This can lead to overcooked exteriors by the time the inside is cooked.

Preheat your oven to 375-400 F. Prepare the chicken and pan as usual and sear the chicken over high heat for about 2-3 minutes per side. Then place the pan and chicken into the preheated oven and cook for about 10 minutes. Check the temp as mentioned above.

The high heat gives you a nice brown crust and the gentler heat of the oven will cook the interior without drying out the exterior.

Give it a try.
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Old 08-23-2005, 08:57 PM   #20
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Quote:
Originally Posted by GB
Nope it doesn't sound ridiculous at all. No one is born with the knowledge of how to cook chicken or anything else for that matter. The way you learn is by doing it and asking questions and making mistakes. Before you know it you will be eating delicious juicy chicken Let us know how your next attempt turns out.
Thanks again everyone for all of your help and suggestions. I tried again today, this time baking the chicken using this recipe Peanut Crunch Chicken Wings and substituting breast for wings. My boyfriend was quite pleased and enjoyed it very much. Next time I'll attept brining, as many of you recomended, and I need to pick up the thermometer. Thanks again for all the tips and suggestions! :-)

-nadia
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