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Old 04-30-2008, 10:02 AM   #11
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Alright. I'm gonna thaw 1 piece (very carefully, submerged in cold water, touching nothing else ) and mess with it in the 10 inch that came with a cover.
It's gonna be too hot soon (I hope) to be firing up the oven AND stove.
If it works I'm ordering my 12 inch lid sooner than later. (gotta match ya know?) :)
Thanks.
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Old 04-30-2008, 10:09 AM   #12
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If you use the lid, you really don't need to finish in the oven.

"Become one with the chicken breast."

LOL
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Old 05-01-2008, 11:02 AM   #13
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Originally Posted by Jeekinz View Post
Once you get the color you want on one side, flip it to finish on the other. I use the poke test to check for doneness. Once it feels somewhat firm, remove from the pan and cover. I always use SS pans, so once the chicken releases, it gets flipped.

Adding some sort of liquid will help with moisture. Do this after you get some color. You can pick up a lid for your pan at any store like Target or Kmart.
This is what I do, too. Brown on high heat with a nice EVOO; when I get the color and smells I want, I put in liquid that will go with the rest of the meal, cover and lower heat to medium to medium low. Don't overcook chicken, just as you shouldn't overdo fish. Temp @ 170 F. is done.
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Old 05-01-2008, 11:24 AM   #14
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main reason for pounding the chix breasts is so they will cook evenly. When you don't pound, you will have some unevenness. Finishing them in the oven helps even it out.

I turn down the heat to medium immediately after browning the first side, even on the pounded chix. The underside is going to get brown as the meat finishes cooking.
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Old 05-01-2008, 12:18 PM   #15
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main reason for pounding the chix breasts is so they will cook evenly. When you don't pound, you will have some unevenness. Finishing them in the oven helps even it out.

I turn down the heat to medium immediately after browning the first side, even on the pounded chix. The underside is going to get brown as the meat finishes cooking.
Sure, this is another fine way of cooking chicken. I just normally like to do my meat cooking in one venue, i.e. fry pan or oven. BBQ is of course always a
wonderful way to cook any parts of the chicken, but you have to cook for
different periods of time, turning often, depending what parts of the chook
are being loving prepared for devouring.
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Old 05-01-2008, 02:10 PM   #16
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SQ, permit me to throw a fly into the ointment...
I've found to get the best browning while:A) fully cooking the chicken, B)keeping the meat moist, C) eliminating the use for pounding, and D) using only one venue like mbasiszta said, is by baking in the oven.
FWIW, here's a recipe that's super easy and makes an outrageously perfect browned outside: Low Carb Recipes - Lime-Garlic-Ginger-Sesame Chicken Thighs
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Old 05-01-2008, 02:13 PM   #17
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MMMM thanks jkath (glad to see you back!) that looks yummy.
I'm putting that one on the list!
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Old 05-01-2008, 02:17 PM   #18
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it really is tasty. I make it a tiny bit different: I use the chicken leg quarters (since they always seem to be on a great sale) and I use lemon rather than lime (since I have a ton of juice/zest in my freezer from my tree)

(ps - and it really is good to see all my foodies again!)
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Old 05-01-2008, 02:35 PM   #19
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Quote:
Originally Posted by jkath View Post
SQ, permit me to throw a fly into the ointment...
I've found to get the best browning while:A) fully cooking the chicken, B)keeping the meat moist, C) eliminating the use for pounding, and D) using only one venue like mbasiszta said, is by baking in the oven.
FWIW, here's a recipe that's super easy and makes an outrageously perfect browned outside: Low Carb Recipes - Lime-Garlic-Ginger-Sesame Chicken Thighs
Many thanks for this additional recipe for dark chicken meat which I prefer. Thanks even more for the new website: Low Carb Recipies. I am sure
Noreen's recipe would be great with any part of the chicken, dark or light
meat.
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Old 05-01-2008, 02:35 PM   #20
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Baking chicken certainly is an option, but there it takes about twice as long as cooking in a pan, since it gets more direct heat, and I try really hard not to use the oven at all during the summer. It just makes the kitchen too hot.

Sounds good, though. I might try it on the grill, with indirect heat.
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