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Old 04-30-2007, 05:52 PM   #1
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ISO Braising Chicken Breasts? Will It Work?

Hey guys, i want to braise some chicken breasts i have in some beer and salsa, but i'm not sure if it will work.

I wanted to do it like i braise pieces of lean beef or pork, just give it a quick sear and then throw some liquid covering half way up it, putting a lid on it, and tossing it a 275 degree oven for a couple of hours.

I want that soft tender texture that you can cut with a fork, if you know what i'm getting at, just super tender chicken.

Will this work on boneless skinless chicken breasts?

Cheers, and thanks in advance

How long would you reccomend cooking them for @ 275 degrees?

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Old 04-30-2007, 07:44 PM   #2
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Old 04-30-2007, 09:21 PM   #3
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Chicken breasts won't take too long at 275. For tender meat I think the rule is always low and slow. I might pop them in the oven at about 200 degrees until the internal temp. reached 165-170.
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Old 04-30-2007, 09:31 PM   #4
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You think the texture will hold up mate?

In a braise the liquid has to at least be simmering i believe, so it would have to be over like 212 farenheit?
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Old 04-30-2007, 11:20 PM   #5
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I know you suggested a braise, but I think that chicken cooked for a long time at a temp. as high as 275 might result in some really tough and dry meat. I don't really know for sure, but it's always worth doing if you can learn from it.
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Old 05-01-2007, 09:02 AM   #6
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MLB:

The breasts are very lean so could be dry. You'd be better off with thighs.

However, what have you got to lose. Give it a try. With a braise, you want the internal temperature of the meat to reach well beyond the safe and cooked stage of 165 F. As you know, you have to get up over 200F to break down the connective tissue internal to the breast so it will be fall apart tender like a pot roast.
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Old 05-01-2007, 10:20 AM   #7
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Chicken already got cooked but i will give it a go next time.
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Old 05-01-2007, 10:30 AM   #8
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You don't braise lean cuts of meat. Those are for roasting, sauteeing, grilling... Braising is for tougher, fattier cuts of meat. The technique will not make a lean cut of meat tender. In fact, long slow cooking will render it stringy and dry.
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Old 05-01-2007, 10:44 AM   #9
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well it is certainly possible, i am basing this off of a dish i had a friends years ago, the most tender chicken you can imagine, fork tender, and he said he cooked it @ 250 for a few hours...with white wine.

I can only assume he was braising it.
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Old 05-01-2007, 10:58 AM   #10
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Big,

June is 100% right. Braising is a technique specifically for tough, sinewy, fatty cuts of meat. Like brisket, pot roast, pork shoulder, etc.

If you cook any meat too long, even in liquid, it will dry out. Just think about how chicken broth is made -- the juice in the chicken makes it way out and into the water.

Boneless skinless chicken breasts are the leanest driest cut of chicken. They cook very quickly. Every minute you cook it past done will help to dry it out.

Long-braised chicken breast may be tender but it will also be very dry.

You can achieve a very tender chicken breast by gently poaching it for 20 min. Or, better yet, poach it for 10 min and cover with a tight lid and take it off th heat for 15 or so.

A brined chicken breast will also be very tender after it's cooked.
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