"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Reply
 
Thread Tools Display Modes
 
Old 09-30-2013, 12:19 AM   #11
Assistant Cook
 
Join Date: Sep 2013
Location: St Louis
Posts: 5
Quote:
Originally Posted by CatPat View Post
This is probably not very nice, but Gwen's chicken breasts are very dry and tasteless. But DA and I have found out that if we have a least two brandies before Gwen's chicken breast dinner, we do not care how it tastes so it does not bother us.

I make a very soggy rub with chicken stock, melted butter, cracked black pepper, minced garlic, finely chopped onion, rosemary, sage, thyme and white wine. I place the breasts in the airtight Rubbermaid container covered with this marinade or rub, and put it in the refrigerator for eight hours. Every hour, I take the container out, stab the breasts with a fork very many times to push all the flavors in, and rub in all the marinade as possible into it. Then I bake it in the oven covered very tightly in foil with the marinade in it at 400 until the insides of the breasts are 170 degrees.

I do not use salt at any time on this.

I have discerned that poultry can dry out very quickly. DA taught me of this.

I hope it helps you.

I am a college student also. I am majoring in journalism. What is your major?

Your friend,
~Cat
Hey CatPat, this is a very good description of your process, I don't think I will get time to stab the chicken so often during the marination process, but I can probably do it twice. Again, thank you for the detailed description, I think making the sauces go inside the chicken can work towards my goal.

Oh, and I am doing my MBA. Journalism is cool, I always wonder how journalists can be so creative with every article they write, something I can never do :)
__________________

__________________
noob007 is offline   Reply With Quote
Old 09-30-2013, 12:27 AM   #12
Assistant Cook
 
Join Date: Sep 2013
Location: St Louis
Posts: 5
Quote:
Originally Posted by forty_caliber View Post
Try some Lea & Perrins Marinade for Chicken. Wonderful stuff.

Try using an injector on larger bone-in split breasts.

.40
Wow, that injector looks so cool!

So, one gotta inject the marinade inside the chicken breast?
__________________

__________________
noob007 is offline   Reply With Quote
Old 09-30-2013, 05:45 AM   #13
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Good idea on the injector.
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 09-30-2013, 05:57 AM   #14
Executive Chef
 
Mad Cook's Avatar
 
Join Date: Jun 2013
Location: North West England
Posts: 4,153
Quote:
Originally Posted by noob007 View Post
Hello GotGarlic,

I marinate them for long! Last time I marinated them for a whole night.

Also, last time I put the following:
- Celery Seasoning
- Garlic Powder
- Olive oil

But somehow, the taste of seasonings and the spices do not go into the meat, so it tastes quiet bland. I do make deep cuts before marinating though.
Perhaps slashing cuts into the breasts before marinating would help the flavour get into the meat?
__________________
Mad Cook is offline   Reply With Quote
Old 09-30-2013, 06:00 AM   #15
Sous Chef
 
Rocket_J_Dawg's Avatar
 
Join Date: Aug 2013
Location: Barrie, Ontario
Posts: 788
These things are available in the grocery stores by us.
FRENCH’S® Flavor Infuser

I haven't used one myself but friends did a pork roast with the Teriyaki one and it was really good.
__________________
Rocket_J_Dawg is offline   Reply With Quote
Old 09-30-2013, 09:13 AM   #16
Executive Chef
 
Join Date: Apr 2013
Location: Pittsburgh PA
Posts: 3,029
I like Cat's idea of having 2 brandies before dinner! LOL That would work for me.

I have a friend who is on a healthy diet and she likes to make chicken breasts ahead to have ready for several days. She puts hers in a casserole dish with pasta sauce and bakes it. She said it is tasty, moist, and healthy.
__________________
CarolPa is offline   Reply With Quote
Old 09-30-2013, 09:59 AM   #17
Executive Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 4,787
Your marinade is only going to penetrate a bit. Let's face it. Chicken breast can be bland, which is why people have come up with so many recipes that include sauce, stuffing, breading, etc. You almost need something else to help it go down. I would try and pound the thick part of the breast out a little to make it less dense, give it a quick fry in a pan and don't over cook. Frying will enhance the flavors. You could even add a few tblsps of water or chicken stock to the pan, let it simmer and stir up the cooked bits, then season with salt and pepper to taste, serve the broth on the chicken.
__________________
Rocklobster is offline   Reply With Quote
Old 09-30-2013, 10:10 AM   #18
Executive Chef
 
Join Date: Apr 2013
Location: Pittsburgh PA
Posts: 3,029
Quote:
Originally Posted by Rocket_J_Dawg View Post
These things are available in the grocery stores by us.
FRENCH’S® Flavor Infuser

I haven't used one myself but friends did a pork roast with the Teriyaki one and it was really good.

How do you know how much to inject? Does it have instructions? I don't want to over-flavor.
__________________
CarolPa is offline   Reply With Quote
Old 09-30-2013, 10:25 AM   #19
Sous Chef
 
Rocket_J_Dawg's Avatar
 
Join Date: Aug 2013
Location: Barrie, Ontario
Posts: 788
Quote:
Originally Posted by CarolPa View Post
How do you know how much to inject? Does it have instructions? I don't want to over-flavor.
It isn't exact, but I did find these additional tips on their web site.

Don't over pierce. Inject protein every 2 to 3 inches.
<LI id=infuser-hint>Keep injection areas evenly spaced to allow for even distribution of marinade.
<LI id=infuser-hint>Squeeze with firm, even pressure as you pull infuser tip from deep within meat to the outer surface.
<LI id=infuser-hint>Gently 'wiggle' infuser tip as you pull back for more even distribution.
<LI id=infuser-hint>For thin cuts, insert the infuser tip at an angle.
__________________
Rocket_J_Dawg is offline   Reply With Quote
Old 09-30-2013, 02:05 PM   #20
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,874
Send a message via Skype™ to taxlady
Quote:
Originally Posted by CarolPa View Post
How do you know how much to inject? Does it have instructions? I don't want to over-flavor.
From the site:

Q: How much meat can one tube of French's Flavor Infuser™ marinate?
A: Recommended usage is 3-4 pounds of protein, enough to feed a family of four.
__________________

__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Reply

Tags
chicken, chicken breast, cook, cooking

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:35 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.