Originally Posted by PrincessFiona60
Goodweed said, "But what I'm really looking for is outstanding chicken flavor, like what you get from properly browning the meat over fire, or in hot grease, or under the broiler, but using the same cooking method as described above. I'm looking for perfect tenderness, with perfect chicken flavor."
I immediately thought of broiling or grilling chicken, bone in, skin on until charred to perfection...THEN proceed from there to make your braising liquid, you would then have that flavor.
Just a thought!
I think that I will just cook the chicken by frying, broiling, or grilling, and jsut make sure to cook it to the proper temp. That way, i'll still get the flavor, and the tenderness. I might try bring the bird first to make it extra juicy and add a bit of flavor to the chicken meat.
Brine recipes anyone? I'm thinking a brine made with chicken soup base, and allowed to chill in the fridge. Place the chicken in, and let it sit in the fridge overnight. That way, the intensified chicken flavor would penetrate the meat. I might add garlic and onion to the brine as well.
Me, I like the herb and spice suggestions that have been given. DW probably wouldn't. Things may get better when she gets her new teeth (dentures). I'm glad mine are the originals that came with this body, still intact and with no cavities, after 55 years of abuse.
Seeeeeya; Goodweed of the North