How do I change this recipe?!
I'm going to cook a chicken recipe tonight and the recipe I found calls for split chicken halves with the bones and all, and to cook it for 45 min in foil, then uncover and continue to cook for another 30min, basting it off and on!.
I intend to use bonless chicken breasts, and it seems like 45min, and another 30min is a really long time to cook bonless, do I need to change the time!?
I feel really silly asking but I am very new to cooking :(Www@FoodAQ@Com
I intend to use bonless chicken breasts, and it seems like 45min, and another 30min is a really long time to cook bonless, do I need to change the time!?
I feel really silly asking but I am very new to cooking :(Www@FoodAQ@Com
Answers:
It is the density or thickness of the meat that determines the cooking time!. Boneless breasts would be much less thick than the bone in halves, so maybe decrease the first cooking time to 30 minutes!. the basting and cooking is for tenderness purposes!.
Get a good cookbook since none of your family thought you needed one!. No one thought I needed one either, so I had to buy my own!. I use Better Homes and Gardens New CookBook!. They are rather expensive but have a lifetime of help in them!. You will actually never need any other cookbook or help if you get one of these!.
Happy cooking!!!Www@FoodAQ@Com
Get a good cookbook since none of your family thought you needed one!. No one thought I needed one either, so I had to buy my own!. I use Better Homes and Gardens New CookBook!. They are rather expensive but have a lifetime of help in them!. You will actually never need any other cookbook or help if you get one of these!.
Happy cooking!!!Www@FoodAQ@Com
just for your info for future use
whole chicken breasts, will have much more flavor that boneless!.
It's not going to be the same!. It will be close, it will have chicken and all the great veggies etc!. however the sauce will not be the same!.
A braised dish relies on the bones and skin of the browned meat to add body to the sauce!. The skin adds fat (obviously) and the bones and cartilage's break down in the cooking liquid and thicken the dish!.
A good compromise would be to use skinless, but not boneless pieces!.
I have two thoughts:
1) if you could do it with a boneless/skin on chicken breast and take the skin off after you brown it off, you'd get a lot of the flavor while being able to control the amount of fat (insofar as you could also pour off as much of the fat in the pan as you wanted to)!.
2) there's really no reason it wouldn't be nearly as delicious if you went with totally boneless/skinless!. One way to make sure it remains very close to the original dish would be to use some homemade or really excellent stock (some of the markets make their own and they're pretty good) in the sauce!. That unctuous quality you can only get from the bones is what I think you'd miss most using boneless/skinless breasts but the stock would help replace that!.Www@FoodAQ@Com
whole chicken breasts, will have much more flavor that boneless!.
It's not going to be the same!. It will be close, it will have chicken and all the great veggies etc!. however the sauce will not be the same!.
A braised dish relies on the bones and skin of the browned meat to add body to the sauce!. The skin adds fat (obviously) and the bones and cartilage's break down in the cooking liquid and thicken the dish!.
A good compromise would be to use skinless, but not boneless pieces!.
I have two thoughts:
1) if you could do it with a boneless/skin on chicken breast and take the skin off after you brown it off, you'd get a lot of the flavor while being able to control the amount of fat (insofar as you could also pour off as much of the fat in the pan as you wanted to)!.
2) there's really no reason it wouldn't be nearly as delicious if you went with totally boneless/skinless!. One way to make sure it remains very close to the original dish would be to use some homemade or really excellent stock (some of the markets make their own and they're pretty good) in the sauce!. That unctuous quality you can only get from the bones is what I think you'd miss most using boneless/skinless breasts but the stock would help replace that!.Www@FoodAQ@Com
Not silly!. A very good question!. Boneless chicken takes a lot less time!. Try cooking it for 15 minutes in the foil and then another 15 uncovered!. If the juices run clear, its done!.Www@FoodAQ@Com
You probably only need to cook it for 30 min, covered, and another 15 minutes uncovered !.!.!.!.at 375Www@FoodAQ@Com
Foil-Wrapped Apricot Chicken
4 boneless, skinless chicken breast halves (or thighs)
1 teaspoon paprika
Salt and pepper
2 tablespoons apricot preserves
1 tablespoon Dijon mustard or horseradish
Preheat oven to 400 degrees F!.
Have ready 4 (12-inch square) pieces of aluminum foil!.
Place 1 piece of chicken on each piece of foil!. Sprinkle each piece of chicken with paprika, salt and pepper!. Divide apricot preserves and mustard among the breasts and spread the preserves and mustard around to mix them up on top of the breasts!. Fold foil to tightly enclose the chicken!. Place in oven and bake for 20 minutes or until chicken is cooked through!.
Serves 4
Filo Chicken Packets
3/4 cup chopped green onion
3 tablespoons lemon juice
3/4 cup mayonnaise
3 cloves minced garlic
3/4 teaspoon dry tarragon
2/3 cup melted butter
12 sheets filo dough
6 boneless, skinless chicken breast halves
Salt and pepper
2 tablespoons Parmesan cheese
Mix onion, mayonnaise, lemon juice, 2 cloves garlic(combine the other clove with butter) and tarragon!. Set aside!.
Place 1 thawed sheet of filo on a board and brush with 2 teaspoons garlic butter!. Arrange a second sheet on top and brush with 2 teaspoons garlic butter!. Sprinkle chicken with salt and pepper!. Spread one side with mayonnaise mixture and turn into one corner of filo dough!. Top the other side with more mayonnaise (about 3 tablespoons in all)!. Wrap and fold chicken in a packet!. Place on a baking sheet; brush with garlic butter!. Sprinkle with cheese!. Bake at 375 degrees F for 20 to 25 minutes until golden!. (Can be made ahead and frozen, thaw covered!.Www@FoodAQ@Com
4 boneless, skinless chicken breast halves (or thighs)
1 teaspoon paprika
Salt and pepper
2 tablespoons apricot preserves
1 tablespoon Dijon mustard or horseradish
Preheat oven to 400 degrees F!.
Have ready 4 (12-inch square) pieces of aluminum foil!.
Place 1 piece of chicken on each piece of foil!. Sprinkle each piece of chicken with paprika, salt and pepper!. Divide apricot preserves and mustard among the breasts and spread the preserves and mustard around to mix them up on top of the breasts!. Fold foil to tightly enclose the chicken!. Place in oven and bake for 20 minutes or until chicken is cooked through!.
Serves 4
Filo Chicken Packets
3/4 cup chopped green onion
3 tablespoons lemon juice
3/4 cup mayonnaise
3 cloves minced garlic
3/4 teaspoon dry tarragon
2/3 cup melted butter
12 sheets filo dough
6 boneless, skinless chicken breast halves
Salt and pepper
2 tablespoons Parmesan cheese
Mix onion, mayonnaise, lemon juice, 2 cloves garlic(combine the other clove with butter) and tarragon!. Set aside!.
Place 1 thawed sheet of filo on a board and brush with 2 teaspoons garlic butter!. Arrange a second sheet on top and brush with 2 teaspoons garlic butter!. Sprinkle chicken with salt and pepper!. Spread one side with mayonnaise mixture and turn into one corner of filo dough!. Top the other side with more mayonnaise (about 3 tablespoons in all)!. Wrap and fold chicken in a packet!. Place on a baking sheet; brush with garlic butter!. Sprinkle with cheese!. Bake at 375 degrees F for 20 to 25 minutes until golden!. (Can be made ahead and frozen, thaw covered!.Www@FoodAQ@Com