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  #61 (permalink)  
Old 08-16-2009, 12:59 AM
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Quote:
Originally Posted by BigChef View Post
As a Chef I thought I would chip in. I agree with Alex but you can poached chicken without overcooking it and wouldnt taste like rubber.

The way I cook my chicken, I gently poach my chicken for 14 mins in stock such as Greens vegetables, onions, peppercorns, bayleaf, parsley...

No need to boil the crap so hard, no wonder it be like rubber hard to swallow!
Thanks for this BigChef, I tried this and the chicken came out really moist and it tasted fantastic.
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  #62 (permalink)  
Old 08-16-2009, 01:03 AM
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Quote:
Originally Posted by unoigo View Post
Ya, I actually prefer it boiled too. Used to use the BBQ but it's just not consistant (temp, etc)

I now use a Crock Pot, add a tbsp of sea salt and the chicken comes out very moist.
chicken in the croc pot, slow cooker... AMAZING!!
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  #63 (permalink)  
Old 08-16-2009, 03:39 AM
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hey pooldude...post some chicken croc pot recipes
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  #64 (permalink)  
Old 08-17-2009, 01:22 AM
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Quote:
Originally Posted by aeliop View Post
Thanks for this BigChef, I tried this and the chicken came out really moist and it tasted fantastic.
Ya welcome mate!
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  #65 (permalink)  
Old 08-17-2009, 01:27 AM
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Crocodile taste like fish and chicken. I used to work in a Casino in the outback at Alice Springs. Done alot of Bush cooking there such as Croc, buffaloo, Wallaby shank, Camel and Kangaroo....!!
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  #66 (permalink)  
Old 08-21-2009, 10:15 AM
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Thumbs up Tomatoe sauce

You always can make a tomatoe sauce and toss over your "ruber" chicken.
-Fresh tomatos
-scalion
-cilantro
-a pinch of black pepper
-a pinch of nutmeg
-I love put sme ginger too
Unpeel the tomatoe, cut them ramdon, put in a saucepan wit a bit of water. Cook them and after cooked blender (evaporate the water). Voilaaaaa, toss in your chicken.
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  #67 (permalink)  
Old 08-21-2009, 01:32 PM
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Boiled chicken? Yuck.. Im not worried about sodium in my chicken. My chicken is 99% fat free as it is. And the sodium count is really low anyways..It almost always goes on the bbq grill.
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  #68 (permalink)  
Old 08-22-2009, 03:50 AM
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Big Chef: you have done a lot of cooking in your life bro.. I know that... thanks for sharing.. I havnt done shit, but live here in the same city my whole life.. Love the show Hells Kitchen though....

Braziliangirl: thanks for the recipe, it seems basic and easy enough.. thanks again!
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  #69 (permalink)  
Old 09-03-2009, 03:23 PM
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Ancient Chinese Secret

Hainan Chicken Rice chicken. My wife serves it up all the time;

Take a few chicken breasts, boil them in chicken stock, soy sauce, and a touch of sesame oil (barely any). Plus some ginger and garlic.

Tastes great, tender, u can boil in the microwave even still turns out nice.
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  #70 (permalink)  
Old 09-04-2009, 01:20 AM
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green curry

Quote:
Originally Posted by Hiramabiff View Post
You guys should use curry to boil/steam it down in. That cabbage and chicken would be even better if you used curry and maybe a little salt and herbs.
GREAT idea Hiramabiff!

Little green curry and a splash of coconut milk, onion, cabbage, ginger and peeled tomato with some sea salt and lime juice to season right at the end.
damn...sounds like lunch!
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  #71 (permalink)  
Old 10-04-2009, 10:46 PM
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those who think boiled chicken is like rubber and tastes like crap aren't boiling it right.
look, poke holes in the chicken breast with a fork...
put it in a pot with water then turn the stove on...
once it starts boiling TURN THE HEAT DOWN!!!
just let it simmer for 10 minutes OR LESS...
if the chicken isn't done on the inside (still a bit pink), just put it in the microwave for a minute...

it will melt in your mouth...

add some lemon juice, pepper, garlic or whatever to the water before cooking to get the flavor you want.

trust me, i used to boil them at high heat for 20-25 minutes and they'd turn out... well, they tasted like tires (I used to eat car tires as a kid, that's how i know. true story... nah)... but you have to make them SIMMER in the water, and not boil.
don't forget to poke holes or else the top layer of the chicken will be a little rough

if it's still rubbery and tastes like shit... add about a cup of nutella on top of the cooked chicken... that'll fix it
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  #72 (permalink)  
Old 10-05-2009, 12:48 AM
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Quote:
Originally Posted by buselmo View Post

if it's still rubbery and tastes like shit... add about a cup of nutella on top of the cooked chicken... that'll fix it

HA HA HA , Nutella is like a mother's gentle kess , its makes everything better

Yea , I poke my chicken a few times with a knife and boil it with some Zatarain's crab boil
Concentrated Shrimp and Crab Boil and 1 teaspoon of salt per breast added to the water. I generaly boil 10-12 at a time and mine never come out tough and they stay moist so if you have to nuke them the next time to eat they don't get like cotten.
one thing to make sure to do it try to trim as much fat off as possible and the thin membrane also then poke several holes in each breast from the top

In a big pot add THAWED chicken breast and water to cover chicken breast by about an inch , add 1 teaspoon salt per breast , add 1 teaspoon crab boil , turn heat on high and bring to a boil. Once the water startes to boil let it cook for 3-4 min then turn heat OFF and let the chicken sit after about 5-6 min check with a meat thermometer in the thickest part of the breast the temp will be about 140-150 deg let sit check every few min till they are at 165 deg then take them out of the water ,the are done !!
If you cook your chicken to the recommened 180 deg it will get dry and tough.

NOTE , the crab boil is strong , if you don't like spicy food you might want to eave it out , the teaspoon doesen't make it so spicy you an eat it but it does add some zing to it.

Grilled chicken is great as is baked I just find this easier to do than either of those and I can cook a couple dozen while I'm watching TV or whatever without worrying about burning the hell out of it
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  #73 (permalink)  
Old 10-06-2009, 03:47 AM
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one of my favorites is put some bone in skinless chicken breast in a deep baking dish, pour some tomato paste over them then a couple table spoons of olive oil. Cut up some peppers and mushrooms throw them in.

Cover in tin foil bake for 4-5 hours at 225. the chicken falls apart-pick the bones out with your fingers
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  #74 (permalink)  
Old 10-06-2009, 08:26 AM
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Posts: 640
I like to cut mine into small cubes and then boil it...cooks faster and more evenly since the pieces are smaller.

Also, what are you guys using for your calorie count on boiled chicken?

This is what i use

1oz=
8.5g protein
.25g Fat
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