Rowing, sailing, and just paddling along. What's on your plate?
Morning everyone! A new week and a new chance to get it right and keep it right! Easier said than done.
The recipie I have today is something quite different, but I think you all should at least give it a try. I have a terrible time with chicken, even dark meat, that is even a little dry. This is a method that I saw on the old Frugal Gourmet tv show in the '90's. I've cooked chiken this way ever since then, and it's amazing for salads, soups, casseroles, whatever! Cook one on Sunday, debone it and have the base of meals for a week....well, for us any way...lol
1 3-4 lb chicken, taken out of fridge for about 20 minutes, or just long enough to take the chill off.
1 very large stock pot, filled 2/3 full
1tbs salt
Sal****er and bring to a rapid boil. While you're waiting, rinse out chicken with cool water.
When water is boiling, put the whole chicken into the pot, and when the water stops boiling, remove the chicken. Bring the water back to a rapid boil and put the chicken back in, and then remove it again. When the water comes to a boil the 3rd time, put the chicken back into the pot, put a tight fitting lid on it and shut off the heat. Allow to sit, covered for one hour.
***If you use a chicken over 4 lbs, I suggest you let the water return to a boil after the 3rd dunking for about 5 minutes. Then finish as above.
When the water has cooled for 1 hour, take the chicken out, remove and discard the skin, and debone. You will be amazed, I promise!
Yesterday was a much better food day than Saturday, not anything exciting, but here's my stats:
cals: 1220 fat: 34 carb: 166 fiber: 27 protein: 80
The recipie I have today is something quite different, but I think you all should at least give it a try. I have a terrible time with chicken, even dark meat, that is even a little dry. This is a method that I saw on the old Frugal Gourmet tv show in the '90's. I've cooked chiken this way ever since then, and it's amazing for salads, soups, casseroles, whatever! Cook one on Sunday, debone it and have the base of meals for a week....well, for us any way...lol
1 3-4 lb chicken, taken out of fridge for about 20 minutes, or just long enough to take the chill off.
1 very large stock pot, filled 2/3 full
1tbs salt
Sal****er and bring to a rapid boil. While you're waiting, rinse out chicken with cool water.
When water is boiling, put the whole chicken into the pot, and when the water stops boiling, remove the chicken. Bring the water back to a rapid boil and put the chicken back in, and then remove it again. When the water comes to a boil the 3rd time, put the chicken back into the pot, put a tight fitting lid on it and shut off the heat. Allow to sit, covered for one hour.
***If you use a chicken over 4 lbs, I suggest you let the water return to a boil after the 3rd dunking for about 5 minutes. Then finish as above.
When the water has cooled for 1 hour, take the chicken out, remove and discard the skin, and debone. You will be amazed, I promise!
Yesterday was a much better food day than Saturday, not anything exciting, but here's my stats:
cals: 1220 fat: 34 carb: 166 fiber: 27 protein: 80
Susan
Susan....that sounds like a great idea.....I love to have a whole chicken to fix in various ways for the week. I promise I will give it a try.....sending the recipe on to my daughter Jamie too....thanks!!
B-High protein Drink
L-tuna, cottage cheese and peas
D-turkey and mixed veggies
S-1/4 cup of caramel chex mix (my friend brought over to snack while watching Survivor!!)
Have a wonderful day....love and hugs....connie d
B-High protein Drink
L-tuna, cottage cheese and peas
D-turkey and mixed veggies
S-1/4 cup of caramel chex mix (my friend brought over to snack while watching Survivor!!)
Have a wonderful day....love and hugs....connie d
I really only cook a couple of times a week, and when I do I make things that are versatile enough to make into different quick meals. This is an old standby of mine. IF your chicken isn't completely cooked, usually because your chicken was too large, just zap the deboned meat in the micro for a couple of minutes. Make sure to cover it to keep the moisture in.
I'm going to make a Chinese chicken salad, enchlidas, and a chicken/cranberry/pecan sandwich spread with mine. Should do us for many meals, and soooooooo little effort! That's the best part! I can get a lot done while that little bugger is sittin' in the pot. LOL
I'm going to make a Chinese chicken salad, enchlidas, and a chicken/cranberry/pecan sandwich spread with mine. Should do us for many meals, and soooooooo little effort! That's the best part! I can get a lot done while that little bugger is sittin' in the pot. LOL
Susan
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