Sun, Jan-20-02, 20:23
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Forum Founder
Posts: 12,775
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Plan: Ketogenic
Stats: -/-/-
BF:
Progress: 100%
Location: Vancouver
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Do you have an instant read thermometer?
First a disclaimer: It is recommended by the powers that be, that chicken be cooked to 180 F.
I cook chicken breasts to 160 F. Now I'm not advising you to do it, I'm only telling you what I do. I check the middle portion of the thickest part of the breast with the thermometer.
If you cook any meat till it's well done inside, it continues cooking from residual heat and this dries it out. Undercooking slightly and letting it cool down in the poaching liquid will also help to keep it moist. I would check frequently with the thermometer, and when the internal temperature was 150 F, I would turn off the heat and let the chicken sit in the liquid. I would leave the thermometer in the meat so I could watch it rise to 160 F.
Marinating in salt, pepper, herbs and garlic - no oil - for a few hours or overnight also helps to keep the chicken moist and juicy. In this method of dry marinating, it's important to use a fair bit of salt. Kosher salt or sea salt is best, but table salt will do!
Karen
Karen
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