Do you typically use a pan, microwave, stove and etc? What spices, sauces, how long and etc? I don’t have a grill, but it would be cool if you threw that in here as well. Cooking in the pan is getting a little boring.
Also if there was a thread done on this and i happened to miss it somehow, could you link me to it. Thanks in advance for any and all suggestions and ideas.
Pressure cooker.
Cover 2 pans with foil, insert frozen breasts, cook at 375 for 45 mins. Tupperware, fridge, food for days.
Tin foil a large baking sheet, fill with frozen chicken breasts, sprinkle some seasoning (usually McCormick’s 'Montreal Chicken ')on top, bake about 45 mins flipping occasionally. Repeat every 3 days so you always have chicken ready whenever you open the fridge!
S
i do mine in the pan i think its the way to because they feel more moist and less bland.
Take a pan. add some oil and insert chicken breast(with whatever seasoning). cover with aluminium foil so keep the heat in(this helps to cook them faster so they keep more fluids) and flip every couple of minutes until the thickest of them are not pink in the center.
George Foreman Grill FTW
if I have time I cook it in a pan with coconut oil.
[quote]thrasher wrote:
Pressure cooker.[/quote]
Just picked up a pressure cooker, GIVE ME THE TIPS!
Buy giant bag of frozen chicken breasts
Get my cooking ‘cauldron’ fill it with frozen chicken.
Add hot water and salt - this is known as brining the chicken.
Once the chicken is defrosted pour out the brine.
Cut chicken into chunks and put back in the pan. add: oil, oregano, chilli flakes and pepper.
Cook for about 30 minutes
Take a large chunk and bite into it, if its still pink keep cooking the chicken. If its all white turn off the cooker and leave chicken to cool.
Drain liquid formed by cooking and pour into a container. This makes a fucking awesome soup, especially good as a base for noodle dishes.
Put the chicken into freezer bags. Keep enough for a couple of days in the fridge. The rest go in the freezer.
I usually get 25lb bags of chicken and I will have freezer bags for at least couple of weeks ready to go.
All I need to do is put one in warm water and the chicken is ready to eat in 20 minutes (either that or put a bag in bowl overnight so it’s ready the next day.
[quote]WestCoast7 wrote:
[quote]thrasher wrote:
Pressure cooker.[/quote]
Just picked up a pressure cooker, GIVE ME THE TIPS![/quote]
Throw your chicken in there, add some liquid. I’ve used water, beer(serious), you can use water and a can of condensed soup like cream of chicken or mushroom, toss in whatever spices you like, onion, mushroom, salt, boullion, etc. Turn your stove on high til it starts “whistlin’” then turn it down to medium for an hour. When it’s done wait til it stops whistling before you open it(important!) Your chicken will be so tender and juicy it will fall apart, you won’t even need a knife to cut it.
It doesn’t have to be just chicken, I’ve done pork and roast too. Make sure you cut the meat into pieces, about 2" by 2" otherwise big pieces will take longer to cook. If you find a big piece comes out feeling “rubbery” you can put it back in the cooker for another half hour.
Like a slow cooker you can’t really screw up a recipe. I haven’t tried vegetables yet. I’ll never bake meat after pressure cooking.
That’s all I can think of for now.
Thanks for all your ideas guys, i appreciate all the varieties of ways of which to cook chicken. I will see if i have a cake pan type thing for my oven and try that next time, but for the time being i will keep cooking it in the pan. I have noticed it really is more moist than say if i cooked it on the grill.
Lawry’s seasoning salt is a must!
To speed up cooking time(boneless) put the piece between two sheets of saran wrap and take a
frying pan, flip it over and smack the chicken flat. It also makes the chicken cook evenly.
I want a pressure cooker now too!
Good ideas guys … I have nothing really to add, just that I’m going to be enjoying a lot more chicken thanks to this 
Does no one use a conventional grill anymore?
[quote]SSC wrote:
Does no one use a conventional grill anymore?[/quote]
It’s below 0 outside today in parts of MN, for that reason I’ll cook my chicken inside. I’m guessing you’ll understand this quite well given you live in MI. Come summer time however, most everything is done on the grill.
[quote]SSC wrote:
Does no one use a conventional grill anymore?[/quote]
Bone in…yes.
Boneless…no…I always seem to overcook boneless on the BBQ.
Everything tastes better wrapped in bacon…even chicken.
[quote]SSC wrote:
Does no one use a conventional grill anymore?[/quote]
I do. I usually grill my chicken breasts (boneless). I use Mrs. Dash to season them.
If it is cold outside or the deck is covered in snow like now, I will bake or broil them in the oven.
MC
Winter - Foreman
Summer or above 40 degrees - Grill
[quote]SSC wrote:
Does no one use a conventional grill anymore?[/quote]
Lol, me three. Yeah I love grilling boneless breasts out on the grill, it just adds the right amount of flavor and carmelization (is that right?) and if the heats just right its very tender. Mmmm.
Even so, with all the snow we got this year I sure was tempted to boil/roast some of them.
We should have a pot roast thread, though.
[quote]Tancredi wrote:
[quote]SSC wrote:
Does no one use a conventional grill anymore?[/quote]
Lol, me three. Yeah I love grilling boneless breasts out on the grill, it just adds the right amount of flavor and carmelization (is that right?) and if the heats just right its very tender. Mmmm.
Even so, with all the snow we got this year I sure was tempted to boil/roast some of them.
We should have a pot roast thread, though.[/quote]
Don’t get me started on roasts…I have the worst luck cooking roasts. Oven, slow cooker, different cuts. Seems no matter what I do it ends up dry.
My wifes Mom buys the cheapest cuts and they turn out great. She’s doing the same thing I do and mine turn out shit. WTF?/rant.