I've got a full chicken leg (thigh and leg) and a boneless skinless chicken breast defrosting in the fridge, but really don't have a clue what to do with them (I was a vegetarian during my formative cooking years, but with your help I may be still learning).
I'm comfortable with lots of culinary steps and techniques, but so far everything I do produces dry yucky chicken breast--pounded, sliced, baked, whatever. Would I ruin everything if I popped them both in a covered casserole and braised? Must they be treated separately since light and dark meat are so different? If so, any ideas?
I'm tempted to throw them both in the stock pot and get it over with, but would love suggestions that put this organic free range meat to better use.
Thanks in advance for your help!
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