Decisions, decisions...
My schedule's been nuts, and I don't get to the grocery store as often as I'd like these days. I have to PLAN?!? Well, actually, I'm kinda good at that, but I recently had a common dilemma...
There were two very different recipes that I wanted to make, both using cooked chicken. I'm not above picking up one of those rotisserie chickens, but I grabbed some boneless, skinless thighs instead. Personally, I prefer thighs, as they have SOOOO much more flavor than chicken breast meat and are hard to overcook. The thing is – one recipe would benefit from poached meat, the other from being seared or baked.
So I did both. Starting with a hot pan, I added enough olive oil to lightly cover the surface. In go the thighs, to be lightly seasoned with S&P, and a touch of garlic powder. Let them set until they've released themselves from the pan – nice sear! Flip, season again – but then added maybe a cup of chicken stock?
Reduce heat, cover and simmer for about 10 minutes... For beef, this method is called 'braising', and requires a great deal more time – with chicken, it was a breeze, right there on the stovetop!
I'll check the temp (S/B 165F), but it is break apart done and still incredibly moist! I'll let it cool some more before I break it up into bite size shreds, and then will store what I'm not using today WITH the broth! Heck, I could even freeze it and be assured of a juicy end result.
As only one side gained color during this process, I can select the pristine pieces for the “pretty†purpose – and still have the benefit of the added flavor. Not claiming rocket science here – just a tip that works well for me
There were two very different recipes that I wanted to make, both using cooked chicken. I'm not above picking up one of those rotisserie chickens, but I grabbed some boneless, skinless thighs instead. Personally, I prefer thighs, as they have SOOOO much more flavor than chicken breast meat and are hard to overcook. The thing is – one recipe would benefit from poached meat, the other from being seared or baked.
So I did both. Starting with a hot pan, I added enough olive oil to lightly cover the surface. In go the thighs, to be lightly seasoned with S&P, and a touch of garlic powder. Let them set until they've released themselves from the pan – nice sear! Flip, season again – but then added maybe a cup of chicken stock?
Reduce heat, cover and simmer for about 10 minutes... For beef, this method is called 'braising', and requires a great deal more time – with chicken, it was a breeze, right there on the stovetop!
I'll check the temp (S/B 165F), but it is break apart done and still incredibly moist! I'll let it cool some more before I break it up into bite size shreds, and then will store what I'm not using today WITH the broth! Heck, I could even freeze it and be assured of a juicy end result.
As only one side gained color during this process, I can select the pristine pieces for the “pretty†purpose – and still have the benefit of the added flavor. Not claiming rocket science here – just a tip that works well for me
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