/ck/ - Food & Cooking

Chicken breast is alright, but you have to treat it like any other breast; smash it, slam it, and flatten them out. Then cover with sauce and seasoning.

>>15649575
I'd congratulate you on your revelation but this is a universally-held opinion

I like chicken parm, and I'm not about to make it out of thighs.

lrn 2 brine

Wow you found out the secret the whole world knows, besides midwestern housewives

>>15649575
I get leg quarters because my dumbass kids and wife like drums. Stupid idiots. I get all the thighs and then I get drunk and beat the shit out of all of them

Breasts aren't that hard anon, have you considered getting good?

People only prefer chicken breast for the nutrients. Even then, thighs are higher in fat and therefore better for energy

everyone knows this and only opt for breast as it's lean

>>15649575
Thighs are great. Better flavor and cheaper than breast meat.

Get a meat thermometer. Cook chicken to 160F and enjoy beautiful moist chicken breast for the rest of your life.

>>15649676
>Breasts aren't that hard anon
You felt some of those implants chicks get? Most are normal, but the really big ones are often pretty hard.

>>15649575
peel some garlic and tuck in a clove inside each one
MAMMA MIAAA FINER LICKIN GOOD

The real secret is that boneless/skinless chicken is shit.

>>15649831
Based and fatpilled
You will live to 100

chicken breast is good if you brine it just right, but thigh is the superior cut for a chicken filet.
>thigh takes a marinade the best
>best for high or low heat
>best for grilling, smoking, roasting, pan frying
>best for soup
I pretty much only buy thighs now unless I'm making something like chicken piccata in which case I brine the breast meat first

>>15649575
hey OP which seasoning blend is that? i only really go in for a few blends but the McCormick grillmasters ones are the bees tits

>>15649592

Or just butterfly, season and pan sear for 4 minutes a side. Its foolproof.

But yeah thigh has more flavor.

>>15649575
Why have you dumped a bunch of debris on them?

All they need is salt and pepper.

>>15649992
Its the McCormicks Smokehouse Maple and i added red pepper flakes to it for some kick. Turned out really nice. Got a crispy char crust on the outside, juicy on the inside, and nice and spicy

>>15650083
Because i eat chicken 5 or 6 nights a week and add some variety so i don’t get bored

>>15650100
Sounds good, I've never tried that one. I always use the Montreal Steak one (absolutely magic on grilled drumsticks btw!) and one day reluctantly bought the Burger Seasoning one and it blew me away. Totally worth it.

>>15650109
>because I've killed my ability to enjoy the flavour of real food products and can only taste heavy spices and seasonings

>>15650109
ah, okay, makes sense, i guess.

>>15649575
is that montreal seasoning? i put that shit on everything

>>15650151
see >>15650100

>>15649575
every time I would mention cooking chickenbreast to my ex, who was raised in a million-dollar-Viking-appliances-home, she would mention using chickenthighs, and mention her father marinating them in greek yogurt to keep them juicy while baking
in our entire time of dating I cooked for her regularly but she never once cooked for me, which I would find suspect if it wasn't literally how my conservative-Christian-saved-it-until-marriage mother recommended girls behave years before. she was the primary home-cook my entire childhood life, but allegedly wouldn't cook for my father until he married her.

>>15649592
>smash it, slam it, pay to get it pierced, cover it with bruises, abuse it, then walk away

>>15649575
>blocks your path

>>15650183
Tell me more about your mother. Do you find her attractive?

>>15650261
not particularly, maybe in her younger years, I remember being a little embarrassed she went as a cat-in-fishnets to one of my elementaryschool events. Her family is all German but this girl described was all Polish, maybe there's something there. Bismarck said "I don't hate the Poles, as the hunter doesn't hate the fox, but he takes his shot still, if he has it". Something like that.

>>15649662
what wrong with drums

>>15649847
Chef John says cooking until 145 won't kill you and make you end up with juicier meat. If I follow his advice how likely am I to die?

>>15650183
>teehee I have to save it for marriage, anon!
>gets fucked by tyrone after she buys him gas on the way home from the club
based

its absurd how good pressure cooker chicken thighs are

>>15649575
Breast is good for certain purposes. I prefer diced breast for chicken salad or in things like a cobb salad, because there’s an additional fat source in the dish. I like grilled breasts that have been marinated, and I like breast kebabs.

For stir frying or curries, thighs are far superior.

>>15651806
Don't eat diseased chicken and you can chew it raw if you want to

>>15649575
reported to /fit/

>>15649575
>Brine breast in pickle brine for at least two hours, 24 is ideal
>Bread and deep fry
You're welcome.

>>15651806
the lower you cook a piece of meat with the potential for food poisoning (as an example, a piece of steak just needs to be cooked on the exterior, but mince meat needs to be cooked through), the higher risk that the internal temp doesn't rise high enough and thus introduces a chance of illness. You're better off not taking the risk.

>>15651974
the problem with chicken is that their fæces are full of salmonella and e.coli and they're covered in that shit. it's extremely difficult to slaughter and butcher a chicken without contaminating all the meat, and 100% not gonna happen with any chicken you can buy at a grocery store or even a farm.

the meat itself isn't diseased it's just contaminated. you can get raw chicken sushi which costs a lot of money because of how meticulously the bird is prepared to avoid contamination

>>15649575
You just discovered thigh meat? lmao

Chicken thighs are the best

Imagine buying a chicken breast like LMAO have sex\

>>15652283
no need to be insensitive anon, OP is your friend

The secret to good chicken is brining

>>15652310
What basic brine ratios do you use? I had it down perfect a few years ago and now I forgot what I used to do and it's shitting me.

Just a simple brine of salt and water, or salt/water/sugar. I used to make pork and chicken breast so fucking nice

>>15652314
1quart warm water to quarter cup ice cream salt. Mix around until water becomes cloudy. That’s it.

>>15652341
thanks for that. how long would you brine a breast in that? i used to brine overnight (so like 8-10 hours) and had the ratio down for that length of time, but of course the longer you brine the saltier it gets so if the ratio is off you have to be very careful with your timing.

i did a turkey once with a vegetable broth based brine and i won christmas that year. it was an Alton Brown recipe

>>15652373
I did a 30 minute brine last night. Came out great. Nice and tender. Could be part of cooking it right though. Preheat oven to 450. After brining I dried the breasts out, covered in spices and salt, then brushed melted butter on top. I forget the exact cooktime because I was jabbing there breasts every five minutes until internal was right at 165. I think it took 25 minutes. I did all this on a bed of veggies. Bad pic but it had a nice browned crust.

>>15651842
recipe? They always turn out ok, but just ok for me

>>15652314
Not that anon but I like 1/2 c. table salt + 1/2 c. sugar per gallon of water, pour into pot before adding water and pretty much by the time you get through adding the water it's mostly dissolved with a quick stir. I just brined some wings for like 2 days because I never had the opportunity to grill them, couldn't tell if it made a difference but I'd say 4-6 hours is optimal.

>>15649605
And this, butterflied/pounded/breaded/fried breast seasoned with onion/garlic salt and pepper holds it's own against any other cut of chicken, excellent for sandwiches, parm, etc.

>>15649662
based

>>15649986
That looks like a delicious meal anon