I'm cooking really badly at the moment

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

you can kinda brown w/o cooking the inside with the skin down too

if I ever leave the skin on, I'll try that :P

:)

if you know what;s good for that chicken

*eyeroll*

lol

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.

how do you poach? i haven't done that yet.

except fish in an oven

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.

covered, right?