they have their uses
― call all destroyer, Wednesday, 3 October 2012 02:56 (eleven years ago) link
they are good ... for me to poop on
― the late great, Wednesday, 3 October 2012 02:57 (eleven years ago) link
Dark meat all the way with skin and bones
― JacobSanders, Wednesday, 3 October 2012 03:18 (eleven years ago) link
if it quells your ire we buy breasts on the bone & I occasionally use them for boneless skinless cooking on a grill pam when it is too hot to use the oven
jeez u guys
i love dark meat too!
― set the controls for the heart of the sun (VegemiteGrrl), Wednesday, 3 October 2012 03:22 (eleven years ago) link
leave the skin on dammit, helps keep the precious poultry juices inside the meat
― the late great, Wednesday, 3 October 2012 04:18 (eleven years ago) link
crispy salted chicken skin mmmmm or just peel it off before serving
the best is a whole chicken + a weeks leftover chicken
YOU ARE NOT THE CHICKEN BOSS OF ME
― set the controls for the heart of the sun (VegemiteGrrl), Wednesday, 3 October 2012 04:51 (eleven years ago) link
we regularly barbecue the chicken with the skin on
leaving the skin on a filleted breast is kind of pointless, surely - the juices are going to come out the cut side anyway
― set the controls for the heart of the sun (VegemiteGrrl), Wednesday, 3 October 2012 04:54 (eleven years ago) link
wait why did you filet the breast?
― the late great, Wednesday, 3 October 2012 05:11 (eleven years ago) link
i guess for scallopini or whatever you take the skin off but i so rarely eat chicken filet
― the late great, Wednesday, 3 October 2012 05:12 (eleven years ago) link
because I don't want to turn on the oven - it's hot as hades here already
I can cook the filets quickly and easily on the stove on a grill pan
― set the controls for the heart of the sun (VegemiteGrrl), Wednesday, 3 October 2012 05:13 (eleven years ago) link
and by filet I mean just take the breast off the bone, I don't mean like paper thin slices or anything crazy like that
― set the controls for the heart of the sun (VegemiteGrrl), Wednesday, 3 October 2012 05:14 (eleven years ago) link
if you grill pan w/ skin side down the juices will trap between the crisping skin and the meat, be sure to cover with a heavy lid to keep the juices steaming the chicken
― the late great, Wednesday, 3 October 2012 05:16 (eleven years ago) link
you can kinda brown w/o cooking the inside with the skin down too
― the late great, Wednesday, 3 October 2012 05:17 (eleven years ago) link
if I ever leave the skin on, I'll try that :P
― set the controls for the heart of the sun (VegemiteGrrl), Wednesday, 3 October 2012 05:34 (eleven years ago) link
:)
if you know what;s good for that chicken
― the late great, Wednesday, 3 October 2012 05:35 (eleven years ago) link
*eyeroll*
lol
― set the controls for the heart of the sun (VegemiteGrrl), Wednesday, 3 October 2012 05:42 (eleven years ago) link
Ive gone right off skinless breast meat for anything, in the old days I'd pan fry those fuckers and always wonder whyfore chewy. Now I do whole roasts, and if its stir fry or curry, thigh meat all the way. Im not a dark meat fan in the "eat the meat off the bones" sense when it comes to the whole bird. But thigh meat is best in stew situs. All that fat.
Breasts are good poached but I'm still working that one out.
― frances boredom coconut (Trayce), Wednesday, 3 October 2012 06:30 (eleven years ago) link
how do you poach? i haven't done that yet.
― the late great, Wednesday, 3 October 2012 06:54 (eleven years ago) link
except fish in an oven
― the late great, Wednesday, 3 October 2012 06:55 (eleven years ago) link
Just slip a breast into water or stock (usually stock) with maybe some slivers of garlic and a bay leaf, then simmer gently for maybe 5 mins then let it sit covered in the liquid with the heat off, for another 10? Im never sure how long, i seeem to still overdo it and it goes tough.
― frances boredom coconut (Trayce), Wednesday, 3 October 2012 06:57 (eleven years ago) link
covered, right?
― the late great, Wednesday, 3 October 2012 18:29 (eleven years ago) link