cooking chicken.............?

  • Thread starter Thread starter fozzy bear
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fozzy bear

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for lunch everyday i have a 100g - 150g breast of chicken, i place it into tin foil with some green beans and season it, then i seal it so no vapour can escape but it keeps coming out dry and i cant stand eating dry chicken. Does anyone have any tips to make it really moist and succulent ? Thanks :)
 
Chicken breast is a very dry cut, Try using a chicken leg, you will find it more moist without having to add oils or fat to the cooking process.
If you only want to use chicken breast you can always add a spoonful or two of stock or wine to your foil package.
 
Add a little water, butter, olive oil, chicken broth, or soup to packet before sealing it up. It won't take much - like maybe 1/4 cup of soup, broth or water and just a tablespoon or two of butter or olive oil- that should help adding more steam. If you use something like broth the extra flavor would help as well. I have even boiled chicken in water and onion soup mix for extra flavor with out a lot of extra fat.
 
Seal it better and/or put something wet (like a splash of water or, even better, a slice of lemon) in there with it. Cooking for a bit longer at a slightly lower temperature should help as well.
 
What i do is marinate the breast, i put one tea spoon of vegatable oil and one tea spoon of paprika in a bowl with the breast and then use my hands to cover the chicken breast on both sides in it. also a little bit of black pepper and salt for flavour. Now try putting that in the oven the same way that you would previously and that should work.

It works for me,

Good Luck
 
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