+
Home Cooking

Adding shredded Chicken to Curries

tetraneutron | Sep 28, 201709:53 PM     9

So normally when you put chicken in curries or other stews, or anything where chicken is braised, you take bone-in, skin-on parts, brown them first and then put the whole piece in the liquid. But what if I take a whole roast chicken out of the oven, shred the meat, then add that meat to the braise. It would have the advantage of cooking faster and be cheaper to make, since I can get whole chickens for less than parts. Plus, I prefer boneless chicken because it's easier to pack for lunches.

Will it taste bad though? I'm especially concerned because I use curries and braises to counter the taste of dark meat.

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

BBQ 101: How to Grill for Beginners
Guides

BBQ 101: How to Grill for Beginners

by Greg Stegeman | The weather is getting nicer, Memorial Day is on the horizon, and summer is right around the corner...

The Best Grills, BBQ Tools, and Grill Accessories
Guides

The Best Grills, BBQ Tools, and Grill Accessories

by Jen Wheeler | If you're in the market for a new grill, grill brush, or basically any other BBQ tool, grill accessory...

A Comprehensive Guide to Barbecue Sauce Across the Country
Guides

A Comprehensive Guide to Barbecue Sauce Across the Country

by Greg Stegeman | Barbecue sauce is a blanket term that doesn't necessarily do justice to all the regional styles of...

Battle of the BBQ: Where Can You Find the Best in the South?
Guides

Battle of the BBQ: Where Can You Find the Best in the South?

by Joey Skladany | As a self-proclaimed sauce connoisseur and fan of barbecue varieties specifically, I was more than...

See what's new!

View latest discussions ›

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.