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4

When freezing meat (or anything really), one of the main places where the texture will change is with freezer burn. This can be minimized by double wrapping and preventing exposure to air. An extra really great way to minimize freezer burn especially given that your dish has sauce, is to cover the food with the sauce and then freeze the whole thing as a ...


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As a couple of commenters already mentioned, the base of the pressure cooker gets hotter than the rest, and chicken is no homogeneous size. I would like to add that besides the size difference between pieces of chicken, there is also a difference in tenderness. Breast meat is more tender so it will pressure cook faster, while legs and wings will be ...


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What you're looking for is sometimes called a Heavy Hen. In the supermarket, it will look much like a large roasting chicken, however the bones are larger and the meat is much tougher than chickens sold as roasters, broilers, or fryers. Heavy hens aren't as common in supermarkets as are roasters, but if they have them, it should be labeled as a stewing ...


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Two things seem to be the most likely culprits: You overcooked the meat (especially the breast) You didn't use enough salt, and applied it only superficially. A better approach might be to apply the salt a day before roasting, effectively dry brining the chicken. A challenge of roasting chicken is that the breast is easy to overcook (dries out beyond ...


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I eat the chicken breasts from Costco (the Kirkland ones that are individually wrapped, in a salt solution), so here's my advice for those or any similar chicken breasts: Frying: Cut the chicken breast up into multiple segments. You can cut it once lengthwise, or 6-8 times crosswise. I usually do the latter because it's easy to mess up the lengthwise cut ...


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I just put egg on it, let it drip off a little, then just bread crumbs. I deep fry it, OR pan fry it this way and it has never failed me yet.



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