cooking questions

Hi I was wondering if you all could give me some tips on how to cook chicken to make it the softest. Also do deli meats do down ok. Thanks starting mushies but trying to get an idea for the future.

I always marinate my chicken overnight for a good 24 hrs and that really helps alot plus it adds tons of flavor to it .

I love to take FF Italian dressing marinate it overnight  then I slow cook it over the stove in Italian dressing.

In another pan I take mushrooms and green peppers and cook them till they are done or however you like your green peppers.

I take the chicken out put some american cheese over it then take the hot mushrooms and green peppers and spread over top of it .

Oh go****s yummy and so moist !!!

also I always use boneless chicken thighs because dark meat is always more tender then breast meat :o)

Now when I do use chicken breast I marinate them over night also in Italian dressing.  I take that chicken and then coat it lightly in Italian bread crumbs and bake it  till its done at 375. 

The bread crumbs really help keep the moister in and its not enough carbs in the breading to really hurt you because you only eat 1/2 cup of chicken when its done.

Sometimes I will even take two or three tablespoons of Spaghetti sauce and pour over the chicken and melt a piece of mozz cheese over top it just depends on what the family wants.

When I know I am fixing chicken like that for dinner then I have no carbs for breakfast or lunch and save them all up for dinner .

I keep my carbs around 40-50 per day and even if I save my carbs for the day that leaves me plenty to work around with my chicken :o) 

 ANY way is fine, but you have to watch it like a hawk to make sure it doesn't get overcooked.

If you're somewhat of a daring chef, try poaching it in chicken broth/stick. Poaching isn't really daring, but not a lot of people bother doing it.

If I have time and think about it in advance, I either brine or marinate chicken.  Here's a new marinade recipe that I absolutely love:

chicken
3/4 c olive oil
1/3 c soy sauce
1-1/2 T Worcestershire sauce
1 tsp dry mustard
1 tsp salt
1/4 c whiskey or dry sherry
1/2 T of black pepper
1/4 c wine vinegar
2-1/2 T lemon juice
3/4 tsp parsley
2 clove minced garlic

Mix all together, and marinate chicken in fridge for at least one hour (overnight is best).  Keep in mind that although there is oil in the marinade, very little of that remains on the chicken after cooking (especially if grilled), so really adds a negligible amount of fat.

An alternative to marinade is to brine the chicken.  Check this link for instructions for brining, plus some great tips for various ways to cook moist chicken:

answers.yahoo.com/question/index

Tami

I always brine my chicken and pork. It gives it wonderful flavor AND you won't believe how tender and juicy it can be!

I use equal parts kosher salt and brown sugar (usually about 1/3 cup for two breasts, two pork chops or a pork tenderlon.)

I smash about 4 garlic cloves and add those plus a few sprigs of thyme.

Add enough ho****er to dissolve the salt and sugar and then switch to cold and fill a gallon size ziploc about half way full. (that is supposed to say water... crazy censorship internet elves...)

Add your meat and let brine for at least 2 hours but no longer than 12 or it iwll get a little salty.

Remove the meat from the brine, pat it dry and season with salt and pepper and a littl edrizzle of olive oil and grill!

It's magically delicious!!

Oh.. and as far as deli menat goes, it was one of the first things I was able to eat post-mushies stage. I make my own deli-style turkey but there are lots of good options at a deli. That's one I've had no problems with at all!

The crock pot is always a good selection too.  Put the chicken in it with some low fat creamed soups.  I have also used tomatoe sauce and salsa as the liquid.   As said already, the dark meat tends to not be as dry so you may want to start with that.  Enjoy!

Thanks so much. I will see what works best.

Poaching is good and easy - just add water, a lemon cut in half and squeezed or lemon juice if you don't have a lemon - you can use an orange as well, 2 - 3 garlic cloves peeled and salt and gently cook the chicken - not a full rolling boil.  You can toss it in sauce as soon as it comes out of the paoching liquid - I like wing sauce, honey garlic or teriyaki -  whatever you like.