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/ck/ - Food & Cooking

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File: 11 KB, 323x300, chicken-breast.jpg [View same] [iqdb] [saucenao] [google]
8599015 No.8599015 [Reply] [Original]

Whats the best way to cook chicken breast, /ck/?

>> No.8599018

I like them in thumb sized chunks and sauteed in butter with some rice. but i'm lazy

>> No.8599023

just rub shitloads of vegeta and grill them on a pan with some olive oil

>> No.8599024

Poach it
a) Tastes delicious and moist
b) Triggers americans

>> No.8599025

stick them in your pockets and set yourself on fire.

>> No.8599027
File: 3.57 MB, 5312x2988, 2017-02-07 19.21.33.jpg [View same] [iqdb] [saucenao] [google]
8599027

>>8599018
Pic related, it's what I did for dinner the other night but I also sauteed some shrimp in the chicken fat/butter left in the pan.

>> No.8599051
File: 484 KB, 620x930, Butter-Chicken-4.jpg [View same] [iqdb] [saucenao] [google]
8599051

Butter chicken with rice and naan.

>> No.8599068

I just salt and pepper them and pan fry with olive oil.

>> No.8599108
File: 22 KB, 499x499, 1464320785832.png [View same] [iqdb] [saucenao] [google]
8599108

>>8599015

https://www.youtube.com/watch?v=C6B-V8wIvtQ

>> No.8599110

Sous vide without spices because that ruins the pure taste

>> No.8599132

>>8599108
this channel is my jam

too fucking comfy

>> No.8599547
File: 151 KB, 344x291, fuckk.png [View same] [iqdb] [saucenao] [google]
8599547

why not bread them in cinnamon toast crunch?
https://youtu.be/WI6iQyG4aF0

>> No.8599554

Heat up butter with rosemary leaves, panfried chicken breast with skin on that at medium heat for around 30 minutes.

>> No.8600270

Bone in? Boiled to make soup.

>> No.8600313

>>8599015
Poach

>> No.8600325

>>8599015

stuff them with feta and spinach, sear in pan, finish in oven. Don't over cook.

>> No.8600335

Butterfly them, stick them on a Foreman grill. Sprinkle with whatever spices you want.

>> No.8600651

Sear in pan, finish in oven.

>> No.8600674

>>8599015
I like to turn them into schnitzel.

>> No.8600699
File: 1.00 MB, 1889x1000, chicken-fajitas.jpg [View same] [iqdb] [saucenao] [google]
8600699

>>8599015
Chicken fajitas.

>> No.8600754

Steam it

>> No.8601401

white wine and garlic

>> No.8601410

They taste good stir-fried with veg in some teriyaki sauce. Maybe some toasted sesame seeds to garnish to give it a lil bit of boldness

>> No.8602897

>>8599015
Get two limes, half them
1/2 tsp cayenne
1/2 tsp paprika
1/2 tsp dried parsley
1/2 tsp thyme
1 tsp garlic powder or diced garlic
1/2 tsp onion powder
2 tbsp butter
1 tbsp of oil
2 chicken tits

halve the tits, coat the halves in the spice mix, heat the oil and butter. juice the limes and coat dem tits with the juice. Braise both sides, about 8 minutes a side on medium heat.

you're fucking welcome

>> No.8602904

>>8602897
FUCKING forgot, 1/2 tsp salt and pepper to taste.

>> No.8603159
File: 8 KB, 217x232, vegeta.jpg [View same] [iqdb] [saucenao] [google]
8603159

>>8599015
Cut it into chunks and pan fry it with sesame oil. Then use it to make stir fry.

>>8599023
>just rub shitloads of vegeta and grill them on a pan with some olive oil
>shitloads of vegeta
>vegeta

>> No.8603172

>>8599015
bread it with crushed DORITOS™.

>> No.8603180

>>8599015
Deep fried. Wrapped around a taco.

>> No.8603186

breast is honestly a bad meat unless its fried, ideally breaded and deep fried, although stirfrying works

>> No.8603198

>>8599068
literally disgusting shit

you are the reason black people make fun of us

>> No.8603209

test

>> No.8603214

>>8603198
i dunno how to cook other then this way and not too bothered with different methods

>> No.8603240

>>8603214
www.allrecipes.com

use this as a jumping off point.

>> No.8603651

>>8599015
Boneless skinless?
Slice very thinly across the grain and use in thai curry

>> No.8603676

>>8599015
I plan on marinading them and adding them to a fried rice.

>> No.8603720

This

>> No.8603725

>>8599015

With heat.

>> No.8603728

>>8599015
>place between butt cheeks and fart

>> No.8603736

>>8603186
>>8603198

>when you see a friend in the same thread as you

I agree with those statements for skinless breast. Breast with the skin on can be seared or baked to be quite tasty.

>> No.8603741

Chicken curry's always good, or a nice stirfry.

>> No.8603742

>>8602897

>braise

I don't think that word means what you think it means.

>> No.8603758

Has anyone successfully done velveting for chicken? I can't seem to nail it.

>> No.8603761

fried

>> No.8604231

>>8603159
Vegeta is an australian stock powder.

>> No.8604457

Pan fry the breast in a skillet with butter, browning on both sides, and remove from heat and place on a plate
Sautee about a quarter of an onion and a clove of crushed garlic in the butter, until the onions become translucent
add mushrooms, salt, and pepper until the mushrooms are a desired softness
Add a bit of flour for thickening
Dump in some white wine and cream
Slice your chicken breast into thin, presentable slices, and submerge in the sauce while you reduce it
Add some freshly chopped parsley.

Once the sauce is reduced, serve over something like rice, pasta, or just cooked spinach, and top with a little more freshly chopped parsley for garnish.

Chicken Parmesan, with a really good parmesan cheese, and a homemade chunky sauce, is also fantastic.

>> No.8604478

>>8599015
first step, buy a chicken thigh

>> No.8604517

>>8599015
Chicken breast? I'd go with a chicken cordon bleu and a white wine gravy. I have a decent recipe somewhere if you want.

>> No.8604519

Put on fire. Leave there until it turns darker. You're welcome.

>> No.8604719

>>8599015
dice it up thin and have some chicken tartare , or cut it raw in strips and put it on rice to make some chicken nigiri

>> No.8604881

>>8600699

mexican scum

>> No.8605120

>>8599015
Brine it.

>> No.8605141
File: 29 KB, 300x260, ad.jpg [View same] [iqdb] [saucenao] [google]
8605141

>>8604719
the thought alone...

>> No.8605156

Brine first then >>8600335

>> No.8605189

>>8599108
Well fuck now I'm starving

>> No.8605196

>>8599015
Fry up chopped onion, garlic
Slice chicken in strips, rub them with salt, pepper, paprika. Pop em on the pan with the onions.
Once chicken is slightly brown, add a bit of tomato puree, chicken stock and salt+pepper.
Serve with rice

>> No.8605202

>>8605196
Forgot: reduce sauce

>> No.8605859

>>8604881
I'm extremely white, actually.

>> No.8606204
File: 67 KB, 720x960, food.jpg [View same] [iqdb] [saucenao] [google]
8606204

>pic related

>> No.8606381
File: 46 KB, 549x533, 1373309494039.jpg [View same] [iqdb] [saucenao] [google]
8606381

>>8604517
not op but I would like to see that recipe anon

>> No.8606397

For me, it's the McChicken

>> No.8606401

Trade it for thighs. Breast loving folk must be purged.

>> No.8606739

>>8604231
its eastern european, my dude

>> No.8606978

>>8599015
Cut it up and make some tacos or use the cut up pieces in a salad

>> No.8607040

>>8606397
stop pretending to be a nigger

>> No.8607458

>>8605859
I'm brown af and fajitas are the fuckin best

>> No.8608990

>>8599023
My mum puts that shit in everything. Only thing it's good for is popcorn

>> No.8609001

>>8604517
plz share m8

>> No.8609014
File: 712 KB, 800x800, vegeta-natur.png [View same] [iqdb] [saucenao] [google]
8609014

>>8608990
the regular is meh, but the "bio" version is pretty good with chicken breasts.
i use it for that mainly, or sometimes for soups when im out of maggie cube bullions and lazy

>> No.8609029
File: 7 KB, 225x225, download (1).jpg [View same] [iqdb] [saucenao] [google]
8609029

Chicken breast is a bland meat, that being said it takes flavor like a champ. Some of my favorites are stirfry or rosemary chicken. As long as you really season the meat very well and cook it in a moist environment it will come out nice. If you're feeling lazy try pic related. Also, if you're doing a sauce, dont forget to sear your chicken. Chicken has the best texture when you sear it before putting it in sauce, at least from my experience.

>> No.8609341

>>8609029
stir fried with a pack of frozen mixed vegetables and chickpeas served with rice

>> No.8609347

>>8606397
The best fast food sandwich.

>> No.8609349

>>8609341
got me through college

>> No.8609518

>>8599015
medium rare

>> No.8609863

>>8606397
objectively this is the best item at micky D's
any refutation is fallacious

>> No.8610976

>>8599015

Salt, pepper, minced garlic, olive oil and let it set for a bit

wrap in parchment paper

Oven at 420 blaze it for 18-25 mins

Tender, moist, quick, and simple

>> No.8611010

>>8599547
kill yourself faggot

>> No.8611033
File: 62 KB, 620x348, 1484266477628.jpg [View same] [iqdb] [saucenao] [google]
8611033

Just lightly browned on the outside, no need to overcook it.

>2017
>well done chicken

>> No.8611096

>>8599015
Some garlic powder on the surface, chopped spinach in the butterfly cut, scarce parsley, broccoli heads minced to sprinkle everywhere, and a drizzle of olive oil. Then bake at 375F for 20-25 minutes.

>> No.8611102

>>8611096
20-35 minutes******

>> No.8611216

>>8604231
Vegeta is the prince of all Saiyans.

>> No.8611277

>>8599015

dry rubbed with spices and grilled, then stuffed in a torilla with pico and queso fresco

>> No.8613147

bump

>> No.8613151

with your dick

>> No.8613286

>>8603736
>>8603186
fat people were a mistake

>> No.8613723

>>8599015
Remove from heat no higher than 150 degrees in the thickest part.

>> No.8613812

>>8599015
whole breast
herbs de provence, salt, pepper
saute mushroom and bacon, add a bit of chicken stock.
make a gravy with the drippings.
in a bowl mix the mushroom and bacon with goat cheese and scallion. cream cheese works fine too.
stuff breasts
sear
finish off in oven
slice em up, serve with some veggies or a salad with a bright vinaigrette

Makes for a pretty good holiday dish.

>> No.8613819

>>8599015
sousvide

>> No.8615706

>>8599015
leave it uncovered on a windowsill in direct sunlight for six hours. perfecto!

>> No.8615729

>>8599015
Anything were the chicken is an afterthought because chicken breast is a garbage cut.

>> No.8615747

Pan cook because I can't be arsed to do anything.

>> No.8615844

>>8599015
slice chicken breast thin and then marinade it. after marinade put the chicken in a dehydrator. enjoy chicken jerky!

>> No.8615850

>>8615844
good marinade is, soy sauce, worshire, freshly chopped garlic, onion, and liquid smoke. let marinade for 3 to 4 days. results: best jerky ever.

>> No.8615852

>>8599015

Big fan of shitton of capers seared hard till they get crispy, shallot, lemon evoo. High heat for demboob so you get maillard, Chiggggen, unlike steak, doesnt need to rest

>> No.8616724

>>8599015
I've found chicken breasts a little bit tough when cooked whole, so I prefer to butterfly the chicken breast and then pound it flat (until about 1/4 in thickness). Afterwards, I add salt/pepper and prefer to dredge it in seasoned flour, a beaten egg and through the flour again (or through panko bread crumbs if I'm making chicken parm).

If I'm not making chicken parm, then cooking it in a skillet with olive oil on both sides for several minutes each is good enough for me.

If I'm making chicken parm, then I'd cook it in a skillet with olive oil until both sides are a golden brown (about 3 or so min each side). Afterwards, I'd cover it with some sort of tomato sauce (I'm lazy so I just use a jar of basil spaghetti sauce), shredded mozzarella (maybe some shredded cheddar) and a spoonful of grated parmesan or romano over that all. Then put it in the oven for 10 - 12 min at 350F. Not exactly fancy or traditional but it works for me.

>> No.8617047

>>8599108
If food asmr was a thing