HOW DO YOU COOK THESE ASSHOLES

[Anonymous No.16253011]

Seriously how do I cook them so they aren't dry or tough?

Frozen or thawed?
Bake or grill?
Generic or name brand?
Breast or tenderloin?
Low heat with longer time or high heat with less time?

I just need to know 1 surefire way to cook these so they aren't bland trash.
>inb4 just brine it for 24 hours lol
I don't have time for that shit. I just want to get the raw meat and cook it. Why is that so hard?

[Anonymous No.16253019]

Is your problem that it comes out dry or that it comes out bland? You don't seem to understand what you want.

[Anonymous No.16253083]

>>16253019
pedantic/10

[Anonymous No.16253093]

Throw the breasts away and cook the good parts. They're nearly impossible to fuck up.

[Anonymous No.16253101]

>>16253011
When I’ve stuffed with a bit of lemon and garlic prior to a roast it usually comes out still moist and tasty
Just don’t overcook it, a lot of people cook chicken for way too long because theyre paranoid about salmonella. Yet these same people have their burgers medium rare

[Anonymous No.16253135]

>>16253083
You won't find shit if you don't know what you're looking for, dumbass. Being moist or dry does not make it more or less bland.

[Anonymous No.16253154]

>>16253011
I literally don't understand how anyone ever has this problem. The chicken I make is always juicy and delicious. Just get better at cooking I guess, lean how the basics work and how things interact and you're golden. May as well give tips
Juicy: rub with olive oil or something. Ideally chicken or duck fat but you probably just have olive oil
Delicious: Salt, pepper, garlic powder, onion powder, quite a bit of paprika
This is what I do for chicken thighs, maybe 15 minutes of active time. If you have time to spare you can set them on sliced onions use real garlic. Can't remember my time/temps offhand, maybe something like 425 for 35 minutes.

[Anonymous No.16253162]

>>16253135
No shit brainlet. Is it difficult for you to understand that people can ask 2 separate questions in 1 post? ESL?

[Anonymous No.16253171]

>>16253011
the asshole isn't the best bit to be honest

[Anonymous No.16253172]

>>16253011
crush the head with a hammer, spray with a hose, toss the whole thing into a pot, boil for 30 minutes or so with a sprig of thyme

[Anonymous No.16253213]

>>16253011
Toss it in a slow cooker with onions and a whole lemon sliced in half with water to cover.

[Anonymous No.16253244]

>>16253011
Just cook the thighs in a pan for a while, then put in the oven. I like to delay covering the outside in spices and shit until it's partially cooked, so that they don't burn

[Anonymous No.16253356]

>>16253154
Yeah. Literally I can't understand how you can fuck up chicken, short of undercooking it a la jack

[Anonymous No.16253558]

>>16253011
>Breast or tenderloin?
Lol
>I just need to know 1 surefire way to cook these so they aren't bland trash.
>>inb4 just brine it for 24 hours lol
So you already know 1 surefire way.

[Anonymous No.16253682]

>>16253011
Cook the dark meat (legs, thighs, offal) normally. I don't ever "cook" the white breast meat, I cure it in lime/lemon juice, vinegar, and salt overnight then eat it on salads or in tacos or wraps. Super moist and the texture is unbelievable.

[Anonymous No.16253884]

>>16253682
What? Sounds fascinating. Can I get more details about the process? How thick are the cuts? What are your ratios?

[Anonymous No.16254117]

>>16253682
How the fuck do you avoid salmonella

[Anonymous No.16254125]

>>16253011
Make satay.

Really you cut them into strips and then just brown them, or beige them?, then when they're cooked through, take out the chicken, cook your veg and whatever sauce you're doing, satay stir-fry whatever the fuck, and throw the chicken back in to heat it back up and immediately serve.

Oh, and if you're cooking chicken breast then, especially for anything asian, prep the strips first by putting some baking powder or bi-carb soda on them. It's called velveting, and it's a fucking god-send.
https://www.recipetineats.com/velveting-chicken-chinese-restaurant-tenderise-chicken/

[Anonymous No.16254136]

>>16254117
I don't. Salmonella is everywhere, including in the gut.

[Anonymous No.16254334]

>>16253011
here is how you cook chicken breast
>sear both sides
>turn heat very low and cover
>wait 5 mins

[Anonymous No.16254343]

Youre over cooking it. Get a cheapo meat thermometer.
Brines, rubs, marinades, stock are also help.

[Anonymous No.16254352]

>>16253011
>I don't have time for that shit.
literally just put it in the fridge and cook it tomorrow what do you mean you don't have time

[Anonymous No.16254373]

>>16253162
Not him, but you basically asked six questions. Chill. Are you asking how to cook a whole chicken so it comes out juicy, as well as how to properly season it? Or are you just asking how to cook cuts of a chicken to that effect?

[Anonymous No.16255339]

>>16253011
Dude, just take the entire thing and surround it with rough salt, put in the over and check on it until its crispy brown.

TADA! you have a motherfucking chicken.

[Anonymous No.16255365]

Thigh > Chest

[Anonymous No.16256736]

>>16253011
First of all do NOT cook it frozen. Buying name brand or generic shouldn't matter. Have you checked if you're overcooking it? Use a meat thermometer to make sure it's at the right temperature, and keep in mind it will cook a bit after you take if off the grill/oven (so take it out after it's less than 5 degrees from the required doneness, which is 165 for breast and 175 for thighs). Baking and grilling are both fine, but if you grill it make sure to cut the breasts in half beforehand. I usually pan fry it on medium high heat (in olive oil) and take it out when it's crispy and brown on both sides. Since you're so resistant to doing anything more complicated than that just season with salt and pepper + garlic and onion powder or whatever else you want for flavor before you cook it. You could also buy a store bought sauce to go with it.

Brining will tenderize it and deeply season it and isn't that hard. You only need to brine chicken breasts for 6-8 hours, and won't need to season it after. Just put a lot of salt, garlic cloves and a whole onion in the water with whatever herbs you want and it will taste good. Also lemon peels work very well.

[Anonymous No.16256778]

>>16256736
Interesting. A thermometer will help because I think my main problem is not accounting for the cook time after I turn off the heat. Those 3-5 minutes afterwards could make all the difference.

Would the acidity of lemon juice help tenderize the meat while it cooks?

[Anonymous No.16256875]

>>16256778
Yes the acidity of lemon juice would tenderize the meat, but if you're brining it you mostly just use water. Usually you would use something acidic for a marinade. Brining adds more moisture to the meat, whereas a marinade will add more flavor and tenderize it more.