Katra wrote:
> In article >,
> ojunk (Mpoconnor7) wrote:
>=20
>=20
>>>>Lately I hardly ever see a recipe for chicken breast that doesn't cal=
l
>>>>for boneless skinless. What if I used bone in with some skin. What do=
>>>>I have to consider when cooking them?
>>>
>>>Use some method that will keep them from drying out.=20
>>
>>One good way to cook bone in chicken in the oven is to take individual =
>>chicken
>>pieces and set them on a 12" x 12" piece of aluminum foil, right in the=
=20
>>middle.
>> Put a nice heaping teaspoon of cream of chicken or cream of mushroom s=
oup
>>(right out of the can) on top of the chicken piece, hit it with salt an=
d
>>pepper, and fold the foil around the chicken piece and seal the foil ti=
ghtly=20
>>so
>>no steam escapes. Bake at 350 for an hour, and you can serve them stil=
l in=20
>>the
>>foil. Best served with Mashed Potatoes, as the soup mixes with the coo=
ked
>>chicken juices and makes a tasty gravy. Just open each piece carefully=
, pull
>>the chicken piece out and set it on your plate, and pour the gravy on y=
our
>>potatoes. Very easy to make. It doesn't get any better than that.
>>
>>
>>Michael O'Connor - Modern Renaissance Man
>>
>>"The likelihood of one individual being correct increases in a direct
>>proportion to the intensity with which others try to prove him wrong"
>>James Mason from the movie "Heaven Can Wait".
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> I finally found a way to keep both boneless skinless chicken breasts,=20
> and lean pork chops from drying out.
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> I use the foreman grill!!!
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> it's made all the difference in the world.
> I've been amazed.
And all this is why I buy boneless and skinless chicken thighs at=20
Costco for $1.89/lb. Grilled, fried, broiled, baked - always nice and=20
moist, always tasty. 100% yield; no waste.
Cooked off about 20 of them tonight to just over medium doneness - up=20
to about 150=B0F. In the fridge now waiting to finish over the next few=20
days. Reheat most wonderfully in the mike with a lettuce leaf wrapped=20
around them to protect. Warm most nicely in a cream sauce.=20
Rethermalize most grandly chopped into a chili base. Re-get-warm=20
coarsely sliced into a rich broth.
Pastorio