3 ms·
mistake of cooking boneless chicken breasts This depends very much on the chicken. If you get good quality chicken breasts (ideally skin on) then they can be
by dagw 8y ago
mistake of cooking boneless chicken breasts
This depends very much on the chicken. If you get good quality chicken breasts (ideally skin on) then they can be very tasty with just some brining and a pinch of salt and pepper.
And whatever you do, don't overcook the chicken breasts as they are much more sensitive to overcooking than other parts of the chicken. Many people cook their chicken breasts to an internal temperature of over 72 deg c (165 F), which can really dry out the chicken, when really don't want to go much over 65 c (150 F).
- code_duck 8y agoMy perspective on this is a bit odd. I’m speaking from my experience of simmering a whole chicken in a crockpot. If I’m hungry early on, I may blend a chicken breast, cooked ~4 hours, with water in a Nutribullet and drink it. Usually, I’d consume whole chicken parts mixed with the broth, cooked for 12+ hours. To me, the white meat cooked minimally tastes somewhat eggy. Cooked longer, and with other parts it has a richer flavor. By that time a lot of gelatin has been released, too. I am absolutely overlooking by your standards as I prefer it all stewed for about 16 hours! I don’t enjoy the broth cooked longer than 36 hours. Grilling and other methods of preparation would be totally different. I’m mainly speaking of soups.