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/ck/ - Food & Cooking

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12258560 No.12258560 [Reply] [Original]

What's the easiest, most brain-dead way to cook chicken in bulk?

>> No.12258564

Boiled

>> No.12258582

>>12258564
don't listen to this retard. slow cooker.

>> No.12258583

>>12258560
Braindead? I fire up the grill while your mom gives me brain #dead #lmao

^alright he kinda epic doe.

>> No.12258591

>>12258560
oven on baking sheets line with parchment paper for easy cleanup

>> No.12258593

>>12258560
air fryer

>> No.12258602
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12258602

>>12258583
>Hashtags
Feel free to fuck right off at any time

>> No.12258612

>>12258593
heh

>> No.12258614

>>12258602
Suuus huuuh

>> No.12258619

>>12258560
just fall for the sous vide already

>> No.12258967

>>12258582
Boiled is way faster than slow cooking. If he's asking for a braindead method then he probably doesn't care about taste.

>> No.12258983
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12258983

>>12258560
Baking. 450 for 15-18 minutes. Baste with butter first and sprinkle with salt and paprika before putting them in the oven.

>> No.12258990

>>12258560
soup. freezes pretty well too

>> No.12259043

>>12258591
Seconding this.

>> No.12259103

>>12258591
I cook my meal prep chicken this way and I'm always pleased with the quality

>> No.12259152

>>12258983
hahaha ayo bruh you can tell this man be a white boy he ain't even use no seasonings where the seaoning salt bruh lmaooooo

>> No.12259173

>>12259152
How they make chicken

>dump in sink
>rinse
>leave in sink
>grab seasonings
>season in sink with
>lawrys
>celery salt
>garlic salt
>onion salt
>lemon salt
>onion powder
>garlic powder
>lemon pepper
>paprika
>italian seasoning
>Accent
>salt
>pepper

>> No.12260341

>>12258560
oven in a foil covered tray. if you have a normal oven you could cook 30 a time.

>> No.12260348

unironically sous vide
bulk is the only thing it's actually good for

>> No.12260351

>>12258560
Bake it, faggit

>> No.12260393

>>12258583
based and instapilled

>> No.12260398
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12260398

>>12258560
ask mommy to do it

>> No.12260419

>Remove skin and bones
>Sous vide breast and thigh meat in chicken stock and herbs
>Blitz in the robocoupe
>Add butter
>Pass through coarse tamis then fine tamis
>Season with salt and ground white pepper
>Form into parfait mould and set in the fridge
>Slice thin, dust with 00 flour and pan fry for colour
>Serve in choux pastry buns with duck fat mayonnaise, rocket and heritage tomatoes

Wah lah.

>> No.12260556

>>12260419
>>Remove skin and bones
Remove everything, which can give taste to something bland as chicken. Sous vide in chicken stock, so at least it will get some of the taste back. Great idea.
I bet you sous vide ice cream too.