Chicken Breast

hardcorestitch said: Eh… Disney chicken breast nuggies of yesteryear are equally magical… Fixed that for ya

What a load of literally. Chicken poop makes great fertilizer, and most egg suppliers feed their chooks on supermarket waste. What about the chooks that are over fed and pumped full of hormones to make the breast grow? They going to stop selling them?

Just projectile vomited after scratching my crotch and smelling my finger TEMU FOOD Ribeye Steak & 2 Large Filet Mignons & 1 Sirloin Steake 4 .New York Strip Steaks Premium Breaded Chicken Breast Tenderloins 2 Heritage Chicken Wings Cooked

... class A skinless and boneless chicken breast mini fillets REARED BY OUR... Northern Ireland, United Kingdom, using chicken from the United Kingdom For...

Had the new Chicken breast & Tenderstem Broccoli, Peas & Mash yesterday....lovely, about £11 with a pint. Could have eaten at least 2 though.

In Store Simply Chicken Golden Crunchy Chicken Fillets, 1.76kg Product Details Simply Chicken Golden Crunchy Chicken Fillets, 1.76kg Tender Fully Cooked Chicken Breast Fillets Unique Golden Crunchy Crumb Coating Made with 100% Chicken Breast Breadcrumbs from Fresh Loaves No Artificial Colours or Flavours Free from Preservatives 11 Fillets / 1.76kg

CP Foods Flamin' Chicken Nuggets, 1.5kg Succulent Whole Chicken Breast Fillet Chunks With... Minutes 1.5kg Simply Chicken Golden Crunchy Chicken Fillets, 1.76kg -... £8.99 Tender Fully Cooked Chicken Breast Fillets Unique Golden Crunchy Crumb... Coating Made with 100% Chicken Breast Breadcrumbs from Fresh Loaves No...

... bar 30g and shake 500g chicken breast 1kg sweet potato 200g beef... of lettuce salad Mayo dressing Chicken wrap with salad

.... We especially liked the grilled chicken breast and the NY strip steak...

Chicken and waffles. I heard it hyped up, here and elsewhere. Recently we were at a brunch type restaurant that had it on the menu, but it was just a small Belgian waffle and some deep-fried chicken breast strips. After the first bite of the two together, all I wanted to do was to eat the two parts, but separately. The waffle and syrup was just too sweet to be eaten alongside the chicken.

...강을 생각한 Chicken Breast with Avocado Plate ✔ 저...

... can literally just boil 1 chicken breast and 1/2 a broccoli...

... of whey - 50g 160g chicken breast - 50g 200g cooked lentils...

It's chicken breast muscle... those are protein intake and develop and shape.... but are useless... abit unlike those in vigorous training like the commando... That's why you go gym to become a guniang...

... $2.98 Fresh Skinless Chicken Breast Family Pack $3.98/... Farms or Zabiha Halal Chicken Bacon $2.98 Pint ... Lodge or Zabiha Halal Chicken Wieners $1.99 Dove ... or Mina Chicken Wieners $3 Fresh Bone In Chicken Thighs or Drumsticks... ONTARIO ​ Bone In Skinless Chicken Breast $3.99/lb Red or ...Janes Pub Style Breaded Chicken $5.99 Farmer's Market Pies...99/lb Boneless Skinless Chicken Breasts $4.99/lb Member...

... my lunch (rice and a chicken breast, sue me), it hit me. ...

... delicious! It was french onion chicken pasta. Cody & Payton liked... L: low carb wrap w/ chicken breast, lettuce, pickle, onion, mayo, + small...

... and bought several kilograms of chicken breast, thanking the beautiful Ao Zhenzhen...

... and bought several kilograms of chicken breast, thanking the beautiful Ao Zhenzhen...

5:1 calories to protein ratio- thats really good. That's the main number I watch, trying to stay calorie deficit while protein maxing. Unflavored plain protein powder is 4:1, and something like grilled chicken breast would also be right around 5:1.

... protein source for lunch usually chicken or steak mince and then... and honey, lunch is now chicken breast with salad an or rice... evening meal usually consists of chicken or fish with salad and...

Simple Sweet and Spicy Chicken Wraps Ingredients Original recipe (1X) ... oil 1 ½ pounds skinless, boneless chicken breast halves - cut into thin... skillet on medium-high heat. Add chicken strips; cook and stir until... 1/2 cup of the chicken mixture on top. Step 5 ...

... Chicken Portions 800g £3.59 With Lidl Plus Deluxe 2 Duck Breast...

... pricier. Surprisingly they had a chicken BREAST sandwich (usually it’s only dark...

Ok so I just have to share this because I made it yesterday and it was so good. I do 3-4 days meal prep so I bake a bigger batch at once. I eat around 300-350g of chicken breast daily, split between lunch and post workout. Super easy to just portion it out and reheat. Per day (325g cooked): Calories: ~560 Protein: ~72g Carbs: ~3g Fat: ~18g Nothing crazy, just stuff you probably already have: Medium cut chicken breasts Olive oil Karahi masala (moderate, don't overdo it) 1 tbsp salt 3 tbsp curd Mix it all together and make sure the chicken is fully coated. Then bake at 420 covered for 25 mins. After that take the cover off, drop the temp to 350 and give it another 10-12 mins. That's literally it. The curd is what makes it though, keeps it super juicy inside and the karahi masala gives it just enough flavor without being too heavy. The two step baking thing also makes a huge difference, first part cooks it through and the second part gives it that nice finish on the outside. submitted by /u/schristian008 to r/Fitness_India [link] [comments]

submitted by /u/No_Project_9332 to r/FoodAndCookingStuff [link] [comments]

Australian chicken producers do pump the meat with water but this is ridiculous. I put four marinated chicken breasts in the slow cooker and this poured out of them. $17/kg for chicken breasts. 480grams of water, so I've just paid $8 for two cups of water. Chicken didn't used to be like this 20 years ago, this is australian enshittification at its finest. Edited to add because there seems to be a lot of misinterpretation - I did not buy marinated chicken. I bought raw chicken and then marinated it myself in one tablespoon of yoghurt and one tablespoon of tandoori paste. That's it. The only reason I mentioned it was to explain why the water was orange. submitted by /u/chikenenen to r/enshittification [link] [comments]

submitted by /u/Sunrisewithtea to r/Cooking [link] [comments]

I was trying to make juicy, sous vided (than pan seared) breasts. When I cut into it, I saw the pinkish part on one of the smaller piece of meat. A bigger, chunkier one turned out nice. submitted by /u/ChanceGuarantee3588 to r/sousvide [link] [comments]

I’ll be honest, di ko ma-differentiate ang breast at thigh. Looks the same to me. Basta, favorite ko ang wings dahil I grew up thinking it has the most flavor. So any of the 3 are out. I don’t care which submitted by /u/Hypothon to r/ThisorThatPH [link] [comments]

Hey guys! First time sv’er here. After some failed attempts at doing chicken breast, I think I got a decent result. I’ve attached some photos and was wondering what you guys think. Right off the bat I noticed the texture looked pretty good in some places but not so much in others. I did 146F for 2 hours ish Chicken breast with: - garlic cloves - salt - pepper - butter - truffle oil - thyme I definitely could’ve seasoned it a lot more. I didn’t sear it this time, I only did sv. Based off the pictures, would you guys have any recommendation to get a better outcome? submitted by /u/Shtangss to r/sousvide [link] [comments]

I see a lot of posts here with chicken breast as the key protein ingredient. I love chicken breast, but sometimes mine turns out a little dry. I usually buy the value pack of boneless, skinless breasts and just bake in the oven with a little seasoning. What are your tips and tricks for making a juicy bird that I can use as a starting point for other recipes? Edit: Thanks so much to everyone who took the time to share! I now have lots of different methods to try. Never thought about brining, although I've brined whole turkeys for years. 🤦‍♀️ One question about using a meat thermometer if baking. Do you leave it in the whole time? Or just poke it in to test when it's getting close to the finish line? I always thought poking it multiple times would cause the juices to run out but maybe that's a myth? Can't believe I've been cooking over 40 years and just now trying to figure this out. 😊 submitted by /u/SassyMillie to r/Volumeeating [link] [comments]

I laughed at this a little too much at Whole Foods. submitted by /u/justburntplastic to r/Pareidolia [link] [comments]

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145/2 hours, seared in the cast iron skillet submitted by /u/KillaBrew123 to r/sousvide [link] [comments]

My family eats a lot of chicken breast. Maybe 3-4 times per week. We try to mix in some variety, but it's hard to find good recipes. What are some of your favorite chicken breast recipes? Here are a couple of mine to start: Alton Brown's Chicken Piccata Cat Cora's Chicken Stewed in Garlic and Cinnamon Macedonian Spiced Chicken ​ submitted by /u/rampaigewow to r/Cooking [link] [comments]

Sunday night mealprep! Chicken breast with some fresh herbs, salt and olive oil (didnt measure anything). 1h30 at 67 Celsius, and pan seared. The taste and texture was amazing! Topped a salad tonight, will use the leftovers in sandwiches. Looking to improve my pan searing skills to have a larger crust! submitted by /u/Soupaclop to r/sousvide [link] [comments]

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Dry. Chalky. Rubbery. Spongey. Crunchy. Bland. Tasteless. These are all common adjectives used to describe chicken breasts. But it doesn’t have to be this way. Chicken breasts can be juicy, delicate, and full of flavor, and I’m going to help you achieve that. There are just four things you need to know, so this serves as the TL;DR for this very long post: Buy air-chilled Make cutlets Salt properly a. Light flour coating Cook to the correct temperature And if you are so inclined, I will cover each of these in great detail below. 1. Air-chilled I’m sure you’ve heard of the saying “garbage in, garbage out”, right? Keep that in mind as I explain this. In the US, more than 95% of chickens are processed using a liquid-cooled solution1. This means they are submerged in ice-cold chlorinated water, and after this, some are then injected with a salt water brine solution, sometimes referred to as broth. As a result of this process, the chicken retains some of that water. It is easy to identify this if you read the fine print on the packaging. See examples below: Perdue brand, up to 1% Tyson brand, up to 3% Perdue brand, up to 10% Walmart brand, up to 15%!! Frozen chicken breasts are most often the ones that are also injected (sometimes called enhanced) with a salt water brine, and usually contain up to 15% retained water1 2 So why does this matter? Put simply, it is diluting the chicken flavor and changing the texture. Also, the weight of the chicken you are buying is calculated after it is injected or cooled in a bath. That means you are paying chicken prices for this added salt water. Air-chilled chicken is just as it sounds. Instead of submerging the chicken in ice-cold chlorinated water, these chickens are essentially chilled in a massive refrigerator. This is actually more expensive for the manufacturers, so that translates to higher prices for consumers. At my local grocery store, air chilled chicken breasts are over 3x the cost of standard chicken breasts ($1.99/lb vs $6.69/lb). Whether or not that is worth it is up to you, but I can tell you that I will never go back to the cheap breasts again. Again, just check the labels. Anything that is air-chilled will be labeled as such. See here, here, and here. What about organic chicken? Well, not all organic chicken is air-chilled, and not all air-chilled chicken is organic. I personally do not think organic air-chilled chicken is worth the extra cost (around $10/lb near me), it does not taste any better than non-organic air-chilled chicken, in my experience. Keep in mind that any company that is producing air-chilled chicken is likely more concerned about producing a quality product than a company that is using liquid cooling. 2. Cutlets Part of the challenge when cooking chicken breast is having a tapered piece of meat that will always cook unevenly. This will result in the thin side being completely overdone when the thickest side is perfect. Or if the thin side is perfect, the thickest side is still raw. So the only way to combat this is to make the entire piece the same thickness. Enter the cutlet. You will absolutely need a very sharp knife for this, but since that is arguably the #1 most important tool in the kitchen, it’s safe for me to assume that you already have one of those, right? I like to use a boning knife for this, but a chef’s knife will work. If your chicken breasts have the tenderloin still attached, you will want to cut that off and cook it separately because it will create an air pocket, and sometimes things will not cook properly if it is still attached. See here. Just think of it as a bonus for the cook. Now this next step is sort of optional, but if you are working with very large breasts (around 7-9 ounces each), then I consider it mandatory. Use your very sharp knife that you most definitely already have, and slice that chicken breast in half horizontally. See here. Alternatively, you can cut them in half vertically first, and then slice the thicker end in half horizontally. This will create smaller portions, if you would like, and it will be a bit easier to cut them horizontally. See here. Now that you have your portions ready, you need to ensure they are all an even thickness by gently pounding them to about ¼”-½” thickness. Emphasis on gently because it is very possible to explode your chicken breasts. Lay some plastic wrap over the chicken cutlets and use a meat pounder or mallet on the thickest parts of the cutlets. The key is to create an even thickness, it doesn’t really matter how thick they actually are. You will see this process in the video I linked to above. If you do not have a meat pounder or mallet, you can use a small pot. 3. Salt This should be a very deliberate thing. Salt and savory cooking are a package deal. There should never be a time where you forget salt, because it should just be second nature to add salt to things that you want to taste good. Bland and lacking salt are synonymous. When it comes to cooking chicken (and meat in general), it should be even more deliberate. Salt not only enhances the flavor of our food, but in the case of chicken breast, it actually helps to retain much of the liquid that is lost during the cooking process, and creates more tender cooked chicken. Here is a very thorough write-up if you want to read more about it. On top of retaining more liquid, it obviously adds flavor, but it’s very easy to add too much, or too little. We’ve all heard that we should “salt to taste”, but there are some things where this doesn’t work very well, like salting your raw chicken breast before cooking it. Fortunately, the good folks at Cook’s Illustrated have this figured out for us (the formatting of that page seems to be broken currently). I can personally attest that the amount of salt listed in the aforementioned article is perfect, for my and my family’s tastes, you may want a bit more or a bit less. ¾ teaspoon of Diamond Crystal kosher salt per pound of boneless poultry is what they suggest. The brand of salt is also very important. If you aren’t already aware, 1 teaspoon table salt = 1 1/2 teaspoons Morton kosher salt = 2 teaspoons Diamond Crystal kosher salt1 So let’s look at a realistic example: Say you bought a package of fresh air-chilled chicken breast and the total weight listed on the package is 1.67 pounds. How much salt do you add? Edit: this part is not true! Well, for starters, that weight is for the entire package of chicken, not just the meat you are going to be eating. Surprise! That’s right, grocery stores weigh the entire package when printing their labels, so you are paying for the packaging as well. So if you start with a package that is 1.67 pounds, you can safely round down to 1.5 pounds, so that means 1.5 teaspoons of Diamond Crystal brand kosher salt, or ¾ teaspoon of any fine table salt. When you add the salt is also very important. Unlike spices and herbs, salt actually penetrates fully throughout the meat, and it does so at a rate that increases as the temperature increases. Assuming you have cutlets and pounded them thin, next you will want to sprinkle on the appropriate amount of salt, let it sit on a plate or baking sheet at room temp while you continue prepping the rest of your meal. Since this should be your first step, your chicken will only be sitting out for about 30 minutes at room temp, so it is perfectly safe. Because salt is hygroscopic, it will begin to draw the moisture out of the chicken, which will in turn dissolve the salt, and then most of that salt water will be reabsorbed back into the chicken. You can actually watch this process happen if you take a close look at your salted chicken every 5 minutes or so. At this point, feel free to take whatever creative measures you wish with any other spices or herbs. But the point should remain that salt is the #1 concern at this stage. In fact, a properly salted chicken breast will taste good without the addition of any other spices or herbs. I would even suggest that you try this first so that you can establish a baseline for what good chicken should taste like. Next, before cooking, there is one final semi-optional step. I say semi-optional because I think the only exception for skipping this is if you have Celiac disease or are counting calories. 3a. Flour Coating your cutlets in a very light layer of flour will protect the outer surface of the chicken from the high heat and it prevents the edges of the chicken from becoming too dry. It really does wonders for the final product. You can see this process in one of the previous videos I linked to, here. You only need a couple tablespoons of flour per breast, this is not fried chicken. Even if you have celiac disease or are gluten intolerant, I’m sure you could simply use alternative flours for this. 4. Cook I think it’s important that we talk about temperature first. I think the #1 concern for most people about cooking chicken is that you ensure it is cooked thoroughly, as to kill off any salmonella that may be present. The FDA/USDA tells us that we should cook our chicken to 165F because that is the temperature that salmonella (and most other bad bacteria) are killed instantly at, and this just simplifies everything so that there is only one standard to remember, and it is safe for all types of immune systems. What they are not telling you is that bacteria (including salmonella) can be killed off by both temperature and time. This is how we pasteurize dairy products without cooking them. You hold them at very specific temperatures for very specific amounts of time. So let’s talk about temperatures. Remember, 165F is the temp in which bacteria are killed instantly. Unfortunately, your chicken is damn near overcooked at this point. You can safely cook your chicken to 150F as long as it maintains a minimum of 150F for just 3 minutes. This source has a very clear time and temperature chart for a reference, and all data comes from the same people that told you to cook to 165F. So once your chicken reaches a minimum of 150F in the thickest part (since you’ve presumably made evenly sized cutlets, there should be no drastically different “thickest part”), you want to pull it from the hot pan and let it sit on a plate (ideally a warmed plate) for at least 5 minutes. Remember to check the temperature in several different spots of the chicken so you can be sure. During the resting time, the temperature will actually rise a bit, thanks to carry over cooking, by about 2-5 degrees or so. Thicker cuts rise more, thinner cuts rise less. If it actually reaches 155F, then everything bad will have been killed off in less than 48 seconds. I will add a disclaimer here to say that if you are cooking for any children, elderly, pregnant women, or otherwise immunocompromised, cooking to 165F is always the safest option. So if you haven’t figured this out yet, you will absolutely need a digital instant read thermometer. This isn’t something you can or should guess at. The thermometer is mandatory, it’s as simple as that. I can provide some good recommendations for different budgets if you would like. I will always opt for pan frying in this case. I do not think baking thinly sliced chicken breasts with a light coating of flour will work well. In fact, this entire post is basically to discourage people from trying to bake their oversized chicken breasts in the oven. It’s just not a good method, for many reasons. We really need the high heat and direct contact of a skillet to achieve some browning. Browning things creates new flavors, it is important, and it should be something you are deliberately trying to achieve. I prefer a stainless steel pan for this, but cast iron will work as well. You want to pre-heat your pan over med-high heat with at least 2 tablespoons of oil in it. You will need slightly more oil than you would normally use, as the light coating of flour will soak up a good amount of the oil. Once that oil begins to shimmer and then you see the first wisps of smoke, it is time to add the chicken. We are using a hard and fast cooking style. Since these cutlets are so thin, they will cook very quickly, so we want to achieve a deeply browned exterior before overcooking the middle, which is only possible over fairly high heat. Slowly lay down each cutlet into the hot oil so that you are moving your hand away from you, as to avoid any hot oil splashes. You should hear a hard sizzle almost immediately, this is a good sign. Most 12” skillets should be able to easily fit 3 cutlets at one time, maybe 4 depending on the size of chicken. This is also a good time to use a splatter screen, if you have one. After adding the chicken, you may want to turn the heat up to high, but be ready to turn it back down again if things get too dark, too quickly. Let the chicken cook undisturbed until the edges of the chicken begin to turn white. Then it’s time to start peaking at the bottom. It’s probably a good idea to rotate each cutlet 180 degrees so that they brown more evenly. You probably have some hotspots in your pan. Once each cutlet achieves a deeply browned surface on the one side, then flip it. If you notice the pan is rather dry when you flip it, add more oil to the spot that is dry. Now keep cooking the second side until you reach a minimum 150F internal temp. You should be more concerned about this temperature than you are about browning on the second side. Now pull each cutlet and transfer them to a warmed plate to rest for 5 minutes. Bonus - Pan Sauces So now that you have your pan-fried chicken cutlets resting, it’s a perfect opportunity to make a pan sauce. In fact, this cooking method is worth doing just for this opportunity alone. If you didn’t use a nonstick skillet, you should now see a lot of built up brown bits, called fond, on the bottom of your pan. If you did use a nonstick skillet, well, then no fond for you! If the fond looks black and burnt, your heat was too high for too long, and you should skip this step. Put your pan back on the heat, medium heat is fine. Get your fond hot, and before it starts to darken, you need to add liquid. You can simply add water, but chicken stock is a better option. If you have it, some white wine along with the water or stock is also a great idea. How much? It doesn’t really matter. Maybe enough so that it’s at least ⅛” deep. Now, bring it to a simmer, and use a flat wooden spoon and start scraping all of that fond up until the bottom of the pan is completely clean. Once you’ve achieved that, let it simmer until it’s reduced slightly. The residual flour in the pan should help thicken the sauce ever so slightly. It’s easy to over reduce at this point, since you are using a wide and shallow pan, so take it off the heat as soon as it’s where you want it. At this point, you just need to stir in 1-2 tablespoons of butter and then give it a taste. Add salt until it tastes good. That’s about as simple as you can go, or you can do any of the following to make it even better Before adding the liquid, add 1 tablespoon of flour to the fond and cook over medium heat for about 1 minute, or until the flour begins to toast. This will add more flavor and more body to the pan sauce. Along with the flour, add 1 tablespoon of tomato paste, and cook until the tomato paste turns rust colored. This adds even more flavor. To your cold water or boxed stock, sprinkle on a packet of unflavored gelatin and allow it to bloom for a couple minutes before adding to the hot pan. This adds more body to your pan sauce. You don’t need to do this if you are using homemade stock. Before adding the liquid, add some minced shallots and a bit of oil to the hot pan and cook for a couple minutes. After adding the butter, whisk in some fresh lemon juice and capers or dijon mustard. The addition of acid is almost always a good idea. Lastly, a message to all of the chicken thigh cult members out there, because I know that you are a passionate bunch. I, too, love chicken thighs. This post is not meant to spark a debate between white meat and dark meat, this is simply meant to help those that have not had any success making delicious chicken breasts. submitted by /u/96dpi to r/Cooking [link] [comments]

submitted by /u/38ren to r/sousvide [link] [comments]