Sunday, March 29, 2009

Oo-oo! Moist Chicken Breasts!

Both pork butt (shoulder) and bone-in chicken breasts were on sale this week. Since I needed to have the oven at 250° for several hours for the pulled pork, I wondered about cooking chicken breasts at that temperature.

I love the internet. A little searching and you can find answers to all cooking-related questions -- or almost all. I Googled slow roasted chicken and found a variety of recipes. A little adaptation and we had some of the moistest chicken white meat I've ever cooked.

  • Large bone-in, skin-on chicken breast halves
  • A sauce or marinade to spread on top and flavor the basting juices.
Tonight, I used about 1/2 cup of SAN-J Mildly Spicy Thai Peanut Stir-Fry and Dipping Sauce for four good-sized breast halves.

  1. Preheat the oven to 250°.
  2. Place the breast halves skin-side up in a roasting pan.
  3. Coat them with the sauce.
  4. Baste with the pan juices about every 45 minutes or so.
Start checking to see if the breasts are done at 3 hours. They should be done by 4 hours. If necessary, a minute in the microwave can remove the last of the interior rawness without drying out the chicken meat. Just don't microwave too long or it will become chewy.

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Imprecise & Inexpensive

Two themes predominate in my approach to cooking. 1. Daily cooking of flavorful food need not be a precise art. 2. You can be an adventurous cook on a budget. Cooking and eating should be fun for both cookers and eaters.