When you cook chicken...

[bunch]

For a stew or some other recipe that calls for already cooked chicken, how do you do it? I'd normally crockpot, but I forgot. Every way I try seems to make it too tough.

[CallingAllAngels]

I boil it. I would never eat boiled chicken just by itself (it just seems gross), but it's my go-to for casseroles and the like.

[my4girls]

I use bone in/ skin on breasts and roast them with oo and salt/ pepper

[Roc A Bee]

Last time I boiled chicken, it turned out so tough. What did I do wrong?

[noodleoo]

I buy a cooked rotisserie chicken from the grocery store and use that. My H will eat the thighs for lunch and I use the breasts for the stew. It is SO good.

[livinitup]

I use an internal temperature device inserted into the thicked part of the chicken set to go off at 160 degrees. It gives me full confidence that the chicken is fully cooked and it never over cooks, so it is always really juicy and never tough.

The key to not getting tough chicken is to not over cook it. This is a really easy way to avoid over cooking it.

And I tend to use whole chicken breasts and cook with the skin on. Then I let it cool, take off the bone and skin add to whatever recipe. I think this is the leanest and most flavorful way to cook chicken for a recipe. (Then I save the bones in the freezer until I have enough for a soup stock.)

[ladygrey]

Sept 26, 2012 15:50:41 GMT -5 Roc A Bee said:

Last time I boiled chicken, it turned out so tough. What did I do wrong?

Actually, boiling (poaching) usually keeps it more moist than if you roast it. I've had some horribly dried out roast chicken breasts, especially if they're boneless/skinless - the fat from the skin and bones really helps keep it moist.

Poaching is my go-to method.

[bunch]

It's boiling away with a meet thermometer in it. Thanks!