bonappettit wrote on Sat, 15 Nov 2008 16:35:59 +0000:

> Depending on which package has the least juice on the bottom,
> I buyskinless, boneless, chicken breasts or chicken breasts
> that have skinon and/or bone in. All I want to do is cook this
> stuff to eat with riceor for sandwiches.

> Do I have to rinse the raw chicken first? How much water do I
> put inthe pot with it? Do I put salt in the water? Do I bring
> the water to aboil? If so, I imagine I reduce it to a simmer,
> right? How long do Isimmer? How do I save the leftovers? How
> long can I keep them beforethey get hairy?


When I want cold chicken from chicken breasts, I usually simmer them in
chicken stock until the meat is white all the way thro. I've no real
idea of time and do it by inspection without washing the packaged meat.
Dehydrated chicken stock is pretty cheap. The cooked chicken can frozen
before or after slicing.
--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not