"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Reply
 
Thread Tools Display Modes
 
Old 08-21-2008, 10:50 AM   #1
Senior Cook
 
Join Date: Apr 2007
Location: Cleveland, OH
Posts: 118
Send a message via Yahoo to muzzlet
Roasting Boneless Skinless Chicken Breast?

Whenever I make a large amount of boneless skinless chicken breast to be cut up and frozen in one cup portions, I usually poach them in some chicken broth and a bay leaf. However, I would like to try roasting them instead. Would this work or would there be too little fat and they would just dry out?

Thanks for your help!
Jan

__________________

__________________
www.pamperedchef.biz/janlewis
muzzlet is offline   Reply With Quote
Old 08-21-2008, 10:55 AM   #2
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,393
You could bake or grill them, hoever it very important not to overcook it. You can marinade them first, or brine it. Just make sure not to overcook it and you'll be fine.
__________________

__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 08-21-2008, 12:19 PM   #3
Chef Extraordinaire
 
suziquzie's Avatar
 
Join Date: Nov 2007
Location: MN
Posts: 11,488
Send a message via AIM to suziquzie
you would be better off roasting them with bone and skin, cheaper too.
__________________
Not that there's anything wrong with that.....
suziquzie is offline   Reply With Quote
Old 08-21-2008, 12:32 PM   #4
Master Chef
 
SizzlininIN's Avatar
 
Join Date: Sep 2004
Location: USA,Indiana
Posts: 5,023
You'll add a lot of flavor if you roast them with the bone and skin on. Just drizzle with extra virgin olive oil and sprinkle with kosher salt and freshly cracked black pepper. Personally, I love to add some garlic powder and rosemary to mine. I find them to be very moist when roasted.
__________________
Se non supporta il calore, vattene dalla cucina!
SizzlininIN is offline   Reply With Quote
Old 08-21-2008, 02:24 PM   #5
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
Boneless, skinless chicken breasts were never meant to be roasted. Baking in a sauce - yes. Sauteeing - yes. Pounding thin & frying - yes. Cutting into bite-size pieces & stirfrying - yes. Poaching - yes.

Roasting - no.

You'll end up with dry tasteless chicken. Why oh why, with all the thousands of recipes for boneless skinless chicken breasts would you want to use one of the few cooking methods not suited to them?

I'd definitely stick to poaching for what you're doing with them.
__________________
BreezyCooking is offline   Reply With Quote
Old 08-21-2008, 02:29 PM   #6
Master Chef
 
Join Date: Jul 2006
Location: Metro New York
Posts: 8,764
Send a message via Yahoo to ChefJune
Quote:
Originally Posted by BreezyCooking View Post
Boneless, skinless chicken breasts were never meant to be roasted. Baking in a sauce - yes. Sauteeing - yes. Pounding thin & frying - yes. Cutting into bite-size pieces & stirfrying - yes. Poaching - yes.

Roasting - no.

You'll end up with dry tasteless chicken. Why oh why, with all the thousands of recipes for boneless skinless chicken breasts would you want to use one of the few cooking methods not suited to them?

I'd definitely stick to poaching for what you're doing with them.

what Breezy said....
__________________
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Old 08-21-2008, 02:31 PM   #7
Sous Chef
 
gadzooks's Avatar
 
Join Date: Dec 2007
Location: SoCal
Posts: 838
Ain't necessarily so...I roast or grill 'em, then slice for salads. I have a pump aerosol sprayer filled with evoo. Spray 'em, sprinkle liberally with cracked pepper and roast on a rack with some water in the pan or grill fast and hot hot hot. Just be careful not to overcook. use a meat thermometer to check. I should add that I fold the small "tail" end under so the breast is pretty much of uniform thickness. Cooks more...uniformly.
__________________
gadzooks is offline   Reply With Quote
Old 08-21-2008, 03:07 PM   #8
Master Chef
 
Join Date: Jul 2006
Location: Metro New York
Posts: 8,764
Send a message via Yahoo to ChefJune
Quote:
Originally Posted by gadzooks View Post
Ain't necessarily so...I roast or grill 'em, then slice for salads. I have a pump aerosol sprayer filled with evoo. Spray 'em, sprinkle liberally with cracked pepper and roast on a rack with some water in the pan or grill fast and hot hot hot. Just be careful not to overcook. use a meat thermometer to check. I should add that I fold the small "tail" end under so the breast is pretty much of uniform thickness. Cooks more...uniformly.
Gadzooks..... OP might like a roasting time. I didn't see one posted.

Actually, when they're placed on a rack over water, that's more steaming than roasting.....
__________________
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Old 08-21-2008, 03:49 PM   #9
Sous Chef
 
bowlingshirt's Avatar
 
Join Date: May 2007
Location: Compton
Posts: 551
Quote:
Originally Posted by BreezyCooking View Post

You'll end up with dry tasteless chicken.
Dry chicken is due to overcooking, not the method itself.

ANY method you use to cook chicken breasts can result in them being dry when you over-cook them.
__________________
Official member of the club
Vegans die from arrogant smugness & sprout rot. - pighood
bowlingshirt is offline   Reply With Quote
Old 08-21-2008, 05:12 PM   #10
Sous Chef
 
gadzooks's Avatar
 
Join Date: Dec 2007
Location: SoCal
Posts: 838
I go by temp. 160f. And when I say "water in the pan," I mean very little water in the pan. It will be gone before the bird is done.
__________________

__________________
gadzooks is offline   Reply With Quote
Reply

Tags
None

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 07:31 PM.


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