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Old 25-02-2012, 18:28
Iggy's Boy
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Care to share your tips for getting the juiciest, moistest, tastiest chicken breasts with crispy skin?

Mine seem to turn out quite tough and dry, and I don't think I'm overcooking them.

Cheers!
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Old 25-02-2012, 18:35
degsyhufc
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Get decent chicken.
If you're just cooking a breast you can vacuum seal it and poach it in a pan or water bath. When it is up to temp take it out and finish it skin side down in a medium hot pan and baste with butter.
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Old 25-02-2012, 18:48
Iggy's Boy
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Get decent chicken.
If you're just cooking a breast you can vacuum seal it and poach it in a pan or water bath. When it is up to temp take it out and finish it skin side down in a medium hot pan and baste with butter.
Vaccuum seal it!? Water bath!? Alright, Heston, calm down!

I've got a frying pan and an oven.
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Old 25-02-2012, 19:10
burton07
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Chicken is quite a dry meat and the breasts are the driest part. They are best cooked in a sauce.
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Old 25-02-2012, 19:12
whoever,hey
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Vaccuum seal it!? Water bath!? Alright, Heston, calm down!

I've got a frying pan and an oven.
If you have a saucepan then you can do as degs suggests.

Role in clingfilm really really tight, and boil. Then open and seal in a really hot frying pan skin side down.
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Old 25-02-2012, 19:15
Iggy's Boy
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If you have a saucepan then you can do as degs suggests.

Role in clingfilm really really tight, and boil. Then open and seal in a really hot frying pan skin side down.
Hmmm, okay. I might try that then. It would have to be extremely well sealed though.
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Old 25-02-2012, 19:24
whoever,hey
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The boiling in clingfilm will make the meat white all the way through. Sealing is just to add colour.
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Old 25-02-2012, 19:29
degsyhufc
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You can also do it with a freezer bag. I wouldn't boil it though. Just a gentle simmer. You need to get it to around 72c. Having a digital themometer would be handy.
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Old 25-02-2012, 20:18
Iggy's Boy
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The boiling in clingfilm will make the meat white all the way through. Sealing is just to add colour.
Sorry, I meant sealed in the clingfilm, not sealed as in sealing meat in a hot pan.

Is this how everyone is doing their chicken, these days then? Poaching then browing in a pan at the end?
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Old 25-02-2012, 20:41
degsyhufc
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No, I suspect many pan fry to sear and transfer to oven (it's what I usually do), if not just stick it in the oven for the full cooking process.

The tip was to get the moisest chicken though and I think that method would do it.
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Old 25-02-2012, 21:17
whoever,hey
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Doh, i didn't really mean boil. I just wanted you to get it hot enough

I dont do this myself, i just know the technique. I'd just not put it in the oven for too long. which is what dries it out.

Or you can steam it in a foil bag like fish.
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Old 26-02-2012, 11:42
Orangemaid
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my breasts are nice and juicy

Oh you mean chicken breasts
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Old 26-02-2012, 16:37
burton07
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my breasts are nice and juicy

Oh you mean chicken breasts
F'nar F'nar
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