Home Cooking 25

Chicken Problem

TinLizzie | Feb 23, 200806:30 PM

The subject is: boneless, skinless chicken breasts, (none of us like dark meat, and hubby's doctor-ordered diet requires skinless).

The cooking method is, "drowning" in liquid sauces, either in the oven or the crock pot--(covered, in either case).

On three separate occasions, cooked by three different people (myself, and each of my daughters), the chicken has been the most miserable, dried-out, chewy meal we have ever had the misfortune to eat.

The crock-pot dishes simmered on 'low' for about 4 hours, (while we did Christmas shopping, in one case), the oven dish cooked for not quite a full hour, at 350 degrees.

HOW is this possible?? 'Dried out' during cooking, it most certainly was NOT...the liquid level never dropped to expose even a little bit of the chicken, and the sauces were not excessively thick; rather, they were very liquid (say, the consistency of Russian salad dressing, which, in fact, is a major ingredient of one of the dishes in question).

We simply do not understand how a food cooked in that much liquid can end up dry. This is the oxymoron of cooking!

Thanks for any pointers, or information you can provide.

Want to stay up to date with this post? Sign Up Now ›
Log In or Sign Up to comment

Recommended From CH