Recipe after Recipe for Chicken

[Anonymous No.11574821]

And it doesn't say how to make pulled chicken in a pan, but kept moist and tasty. I do not want to boil my chicken......how do you make juicy not-boiled chicken?

[Anonymous No.11574823]

>>11574821
boil it.

[Anonymous No.11574838]

>>11574821
just get a fuckin rotisserie mate

[Anonymous No.11574843]

>>11574823
there has to be a nother way, do I use chicken broth?

>>11574838
so they can give me their unseasoned dry chicken?
isn't this a COOKING board?

[Anonymous No.11574846]

>>11574821
>>11574821
Tbqh, you do have to boil it unless you're going to slow cook it.
>chicken in pan
>water halfway covering chicken
>cover with lid
>cook until done
I fucking hate doing this because unseasoned chicken smells like rubber dicks, and also shredding chicken by hand is dicks.
But, if you do this-
>take pulled chicken
>mix with bbq sauce of choice
>use good bread and make a colby jack bbq chicken melt (as you would a grilled cheese)
It's easy as fuck, and it's delicious.

[Anonymous No.11574847]

i'd start by asking your mom, she'll pull anyone's chicken.

[Anonymous No.11574849]

>>11574843
rotisserie chicken is juicy as fuck, what are you smoking?
that's the whole fucking point

[Anonymous No.11574861]

>>11574846
can I obil it with chicken broth?
how do you marinade the chicken if you dunk it in water? i wanted to make the chicken lemony too

[Anonymous No.11574871]

>>11574821
Google is your friend

https://gimmedelicious.com/2014/06/23/no-fail-easy-shredded-chicken/

[Anonymous No.11574881]

>>11574871
>google is your friend
>1000+ different recipes
>no way to tell if they are legitimate
? have you tried this yourself or are you just pasting shit?

[Anonymous No.11574886]

>>11574847
I did, she told me not to boil it

[Anonymous No.11575154]

>>11574849
>buying cooked chicken
>being lazy

[Anonymous No.11575540]

>muh juicy
Whenever someone uses the word "juicy" to describe meat I immediately know they are food retarded.

[Anonymous No.11575650]

>>11574821
Air fry it heh

[Anonymous No.11575715]

>>11574821
>how do you make juicy not-boiled chicken?
Steam it in white wine with a clay pot. I make it once every week.
Google "romertopf chicken", it is a traditional German dish.

[Anonymous No.11575724]

>>11575715
The closeup of the pouring is clearly a different winebottle.
I'll kill and eat Mads for allowing this.

[Anonymous No.11575762]

>>11575724
I am sure the closeup was shot afterwards with some one else holding it, the image is also more crisp, making me think it was shot with a DSLR camera and not a big cinema camera.

[Anonymous No.11575797]

>>11575762
It's still a retarded continuity error to use two different wines for one scene, though.
I don't know what Hannibal was shot on and haven't actually watched it. Definitely digital, though.

[Anonymous No.11576075]

>>11575540
How about "not dry" dipshit

[Anonymous No.11576083]

>>11574843
That spaghet looks vile

[Anonymous No.11576085]

>>11576075
Chicken breast is a lean meat. No fat = no juice. The recipe he posted was legit, a quick sear then poach to overcook the shit out of it so you can "shred" it. If you want it juicy you can try brining, making a pan sauce, or use thighs.

[Anonymous No.11576122]

>>11576085
how is it legit if it overcooks the chicken?

[Anonymous No.11576125]

>>11575154
>get a rotisserie
>buying cooked chicken
you're actually braindead

[Anonymous No.11576161]

>>11576125
>supermarket sells rotisserie chicken
>it's labeled as rotisserie chicken
>expecting someone who doesn't cook chick often to know anyting other than supermarket rotisserie
you're the only retard here

[Anonymous No.11576187]

>>11576122
Meat follows a roller-coaster curve of toughness as it cooks. There are two ways to make it tender:
1) don't overcook it. this prevents the proteins from ever getting tough. Example: a medium-rare steak.

2) overcook the piss out of it. This does toughen the proteins, but then it denatures them afterward and they break down and the meat becomes tender again. Example: stew, pulled pork, pulled chicken, any kind of braise.

[Anonymous No.11576602]

>>11576187
But if I overcook it in a pan it will burn

[Anonymous No.11576666]

>>11574861
chicken and most meats need to cook for a while to get to the shredding point.
add your citrus after you shred it
yes use any flavorful liquid even broth
when I do shredded chicken, I make chicken tacos. so it's all kinds of mexican spices, a can of tomatoes with chiles. I add a bay leaf or two
>>11576602
that's why you need liquid. even doing like anon above mentioned, covering by half and lid it. season the chicken and broth how you like.

[Anonymous No.11576680]

>>11576666
Checked quads. This makes sense, so how long can I boil it for? Recipes online say 30 minutes for 6 chicken breasts.

[Anonymous No.11576711]

>>11576680
3 hours. if you go longer just make sure to add some liquid, if needed
don't add a whole or halved lemon to the boil. maybe add some juice when you turn the heat off. if your wanting a lemon flavor

[Anonymous No.11576750]

>>11576680
Ok first off, stop using breasts you fucking retard. You can get the same results in almost every dish by using boneless skinless thighs. Since youbplan on shredding it anyways, you may as well use thighs with skin and bone to add more flavor and your precious "juiciness" also, you can literally bake a bone in thigh for 30 mins at 420 degrees, pull it out, shred it, and finish cooking it in the sauce of your choosing. Since you want to make a mess of your kitchen by pan frying it, I suggest you cut your chicken and brown your chicken on high heat until desired color, then transfer to a bowl and cover. Then finish in the sauce of your choosing.

[Anonymous No.11576754]

>>11574821
I mean simmer. don't full boil it. leaving the lid on will keep the liquid from escaping

[Anonymous No.11576896]

>>11576711
Woah 3 hours. Is that the minimum? No recipe says that. I'm making the chicken for a filling.

>>11576750
But if I cut it will I be able to shred it? So I can bake it for 30-60 minutes and it will be tender and shreddable?

[Anonymous No.11576901]

>>11576896
>But if I cut it will I be able to shred it? So I can bake it for 30-60 minutes and it will be tender and shreddable?

Yes and Yes.

[Anonymous No.11576910]

>>11576602
Burning and overcooking are 2 different things.

Overcooking refers to time.
Burning means your heat was too high. You can cook it a long time in a pan on low.

>>11576680
Until it's tender. Just keep checking with a fork until it pulls apart. It doesn't matter how many breasts you have. 10 will cook in the same time as 1. Don't boil, simmer gently. And do it in stock or broth, not water.

[Anonymous No.11576913]

>>11576896
>No recipe says that.
yes it does see >>11576711
what is the filling? you could of just let us know what your meal plan is, instead of just shredded chicken.
It might get tender in two hours but three will be gauranteed
>>11576896
>So I can bake it for 30-60 minutes and it will be tender and shreddable?
have you never had roasted chicken before? it might be tender yes but it will not shred with the poke of a finger

[Anonymous No.11577058]

>>11576913
I have only ever cooked chicken in the oven or quickly in a pan. But that was years ago.

I plan on doing onions, corn, a tinge of garlic, salt pepper, and maybe cut a bell pepper for an empanada filling. Of course lemon or lime flavor on it too.

I just need to be able to cook the meat and be able to shred it but I'm trying to avoid super dry meat. If I gotta cook it for 3hr I will. I am just trying to learn the process

[Anonymous No.11577159]

>>11577058
Dude just marinate it in some olive oil, salt,pepper, and lemon juice for 30 mins at the very minimum and bake at 425 for 30 mins then shred

[Anonymous No.11577170]

>>11577058
empanada and soft tacos are not to different. if you don't like the idea of adding the tomatoes with chile. then don't. if you want it like a pot pie filling add a little cornstarch slurry, little at a time when it's simmering but also just about finished.

[Anonymous No.11577175]

>>11576085
like what this anon says.

use thighs you trog. breasts will dry out, thighs have a decent amount of fat and will stay juicy

[Anonymous No.11577199]

>>11576161
You absolute retard, he was saying that you should buy a rotisserie, the cooking implement, not buy a rotisserie chicken. Holy fuck.

[Anonymous No.11577202]

>>11574821
I bake a frozen 1 lb boneless skinless chicken breast for 50-60 minutes at 400 degrees a couple of times a week. It's just as good as grilling and way better than boiling

[Anonymous No.11577209]

>>11574821
Season it, wrap it up in tinfoil, bake it.

[Anonymous No.11579214]

>>11574821
Obviously you fell for the breast meme. Marinating chicken thighs will solve this problem

[Anonymous No.11579222]

>>11577175
>juicy