Tuesday, January 19, 2010

Rubber Chicken

Rubber chicken? Meet the meat thermometer!

If a recipe calls for cooked chicken, most of us throw it in a pot of boiling water and ends up tasting more like rubber bands than meat, right?

Here's my solution. Wash the chicken, pat it dry then dress it with olive oil, salt and pepper. Insert a meat thermometer in the thickest part of the meat and bake it on 350F until it reaches 165F. This takes around 30 minutes for most chicken breasts. (I recommend a digital meat thermometer that alerts you when the meat is done. I bought one like this on ebay.) After the meat cools, shred away. You will end up with no-fuss-tender-chicken you won't have to chew in the back of your mouth.

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