New answers tagged chicken
Heat your oven to 200 degrees then put your pie on a tray to put in the oven for about 30 to 40 min. Check middle of pie to see if hot if not cover edges of pie with foil and leave in for another 10 min. Continue checking every 10 min. until hot.
When you freeze meat the water in the cells crystallizes into ice, and in some case ruptures the cell walls. When you thaw the chicken again, the contents of the ruptured cells' are free. These are mostly the water, and the cells proteins. Additionally, processed meats often have some water and additives added to the at the factory. The "juice" you are ...
Without more specifics, I see an issue with how you are cooking them. I roast whole chickens on a regular basis. Doing it this way allows me to be less concerned with the exact time. The fat of the skin and other non-meat bearing flesh keeps the chicken moist. If your approach is to roast these many chicken breasts without any oil, fat, shortening, ...
Use a meat thermometer. If you overcook the chicken, it will dry out. The standard temperature for chicken breast is 160 degrees Fahrenheit.
The smoke flavour will definitely impart into the oil and you will have to cook the wings separately to achieve the desired flavour difference. Cheers Dean
You're comparing two completely different cooking methods, so it's no surprise that there would be a difference. A pressure cooker is a sealed vessel which retains the moisture in the cooked food, except for any steam that's vented off. By contrast, rotisserie is a form of roasting, done by definition over a heat source or within an oven, but not sealed. ...
Salmonella is NOT normally found in poultry that is truly free ranged (pastured). Poultry that eat bugs and other "animals" found while foraging do not usually carry Salmonella in their intestinal tract. There appears to be much "myth" presented on this thread regarding Salmonella. The fact is that Salmonella in chickens and eggs was extremely rare before ...
Chicken breasts don't benefit from low and slow. Try using a brown sugar rub on skinless thighs and smoke for 3 hours at 225F/107C. You won't care about skin after you taste that.
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