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1

As you're new to cooking, I'd actually advise you use the boneless skinless breasts that you mentioned, just because they're easier to deal with ... even if they don't have as much flavor. Although a slow cooker will work (I like canned chipotles for liquid, but I like heat), if you don't have one, or don't have the time to wait for it, here's my technique ...


5

Most recipes say to use a slow cooker, but some say boil. Why would one be better than the other? It is better to slow simmer. As a very general rule, it is better to moist cook meat or poultry slowly. It makes for a more tender, more luscious bit of meat. Sometimes I'd rather not reinvent the wheel, so I'll just show you this from Bon Appetit to ...


-2

All you have to do is Put Saran Rap on the cutting board Put meat on Saran Rap Add any seizings or whatever you need Fold over Saran Rap and begging to pound the meat with a mallet Open up Saran Rap and remove tenderized meat Throw away Saran Rap when finish Now you are done tenderizing the meat and your mallet or whatever you used to pound the meat ...


-1

2 days is usually the max for chicken in the fridge that is officially recommend, 5 days is definitely on the long side. Pending the sell by date that the chicken had originally. Color is just the marinade, it's the bacteria you need to be concerned about. Hard to tell if chicken has gone bad in a marinade. Good acidic or high salt marinade, you are ...



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