Current Events > i got some raw chicken breast from costco so lets go on an adventure to cook it

(+) Yeah! (+)

[LFAQs-redacted-quote]


The secret to chicken is to make a mushroom pan sauce for it or if you don't want to go through that effort then you can use hot sauce or BBQ sauce.

A super lazy meal I make is hot sauce chicken. I cut up thighs (though you can do this with breasts easily enough, just it'll be more dry) into bite size bits and fry them with a small amount of oil, once they're done I throw in some peri peri hot sauce (goes well with chicken, there's a reason Nando's uses peri peri) and then serve it with rice.

It's one of my kids favourite meals which is nice because it's stupid easy and quick to make even after I've been working all day.

TheSavageDragon posted...

These 2 know what's up.
Though I'd like to add to PraetorXyn's post if you want your skin to be nice and crispy, just put some salt on the skin and leave it in the fridge overnight in order to extract moisture from the skin. Deboning is also preferable depending on what dish you're making.
And like they said, don't boil meat. You can do so for certain dishes like vol-au-vent or ramen, but never do so when you're just going to eat a piece of meat

Yeah, what youre describing is called dry brining, where you take a cooking rack and put it over a pan, then salt (I use Diamond Crystal kosher salt) both sides and put it on the rack, then refrigerate overnight. The rack allows air to circulate around both sides.

I dry brine most meats. Hell, I dry brine overnight, then vacuum seal and freeze extra meat so I dont have to dry brine it after thawing. But I dont usually do it for thighs or wings, because thighs are moist as hell anyway and my method produces delicious crispy skin, and by the time Im done separating wings Im just not willing to go through the trouble.

Yes, you can debone them if you need to, but I think the bones add flavor, and if you buy boneless, theyre usually skinless too. The skin is the best part, so you definitely want the skin.

I found out why the chicken tasted weird.. shit was UNDERCOOKED FUCK

the liquid has been pouring out of my ass since this morning someone maKE IT STOP PLEASE

Shit, just get an air fryer for future chicken cooking. 400 degrees for 28-30 minutes. Turn it halfway through (most air fryers beep to let you know when to turn). Depending on the thickness some may be overcooked, but they wont be under and youll stop making yourself sick.

Harpie posted...

I found out why the chicken tasted weird.. shit was UNDERCOOKED FUCK

the liquid has been pouring out of my ass since this morning someone maKE IT STOP PLEASE

I thought you had a meat thermometer.

Harpie posted...

shit was UNDERCOOKED FUCK

i read all the messages, the average time i put in a chicken for my dog's dinner is about 30-40 minutes depending on the thickness of the chicken breast.

during her later stages of her life she gotten at least half of a chicken breast every night for dinner (had to do this since she didn't eat much of her good dog food) she always looked forward to that.

also to note going to have chicken and rice for dinner. chicken was 2$ a pound and i couldn't get to costco in time so this is going to help bridge it until i can get chicken patties or burgers (11$ more).

Cuticrusader09 posted...

Shit, just get an air fryer for future chicken cooking. 400 degrees for 28-30 minutes. Turn it halfway through (most air fryers beep to let you know when to turn). Depending on the thickness some may be overcooked, but they wont be under and youll stop making yourself sick.

I think it's because I didn't flatten the chicken before I cooked it, so the thick sections were underdone.
Why do I do this to myself.

I have an air fryer/toaster oven hybrid, imma make some breaded tenders or something with the next batch

LeCh0nk posted...

I thought you had a meat thermometer.

Yeah but my mistake was not testing the thick sections of the breast, since I skipped the "flatten the breast so it's even" part of the recipe >.>

It's really a talent to be this fucking god awful at cooking

It may not be that the chicken was undercooked, even raw chicken isn't definitely going to make you sick. It's entirely possible that the chicken was a bit spoiled and no amount of cooking would fix that.

That said, get a meat thermometer, digital one that's oven safe. They don't cost that much.

Enclave posted...

. It's entirely possible that the chicken was a bit spoiled and no amount of cooking would fix that.

i gotta toss our her old bag of chicken. way past expiration date (not worth the risk).

oof

Godspeed, Harpie

Harpie posted...

The brine looked/smelled kinda sus but ONWARDS WE MUST GO

That is when you should have binned it. Lol.

Ouch, sorry to hear it didnt go well harpie.

Brine is fine, but whiskey's quicker
Salmonella is slow with liquor

Yeah, if the chicken was off before you even cooked it, then even cooking it more might not have made a difference for food poisoning.

Harpie posted...

It's really a talent to be this fucking god awful at cooking

Nah, there's a lot worse. Also, you're just getting started, keep at it!

I would have personally flattened the chicken with with a mallet to make it cook more evenly.
Then coat it with mayo then season it.

That is if I didn't sous vide it.

Harpie posted...

I found out why the chicken tasted weird.. shit was UNDERCOOKED FUCK

the liquid has been pouring out of my ass since this morning someone maKE IT STOP PLEASE

Well.... good thing you got a bidet!

Dear lord, I kept reading I guess you sure showed me? :P

anyway, yeah, but that is awful luck or skill I dunno

Always take the temp from where it will get the least cooking (which I think you figured out)

The tendies will be great