IHateMyJob2004
Lifer
- Sep 29, 2004
- 18,656
- 67
- 91
9x9 glass pan. Put water in it maybe a half inch deep. Put chicken in water. Cover in tin foil. Put in oven at 300 degrees for 45-60 minutes till pink is cooked out of it. This plan basically steams and boils the chicken as it cooks.
For better taste, use a brine solution in the water.
Stays moist, salt improves flavor.
You can also experiment with adding Italian seasoning and/or pepper. Just put that stuff on top of the chicken without the water covering it.
For fun you can do this and top it with pealed tomatoes out of a can. It adds to the flavor and eating the chicken as a piece of chicken with piece of pealed tomatoe is pretty damned tasty.
Make two pounds and have left overs in a salad, burrito or whatever. A favorite of mine is to get spicy infused olive oil and put left overs cut up in a frying pan and go to town!
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Or do what I said above and make chicken stew. I like this:
http://allrecipes.com/recipe/25936/harvested-chicken-stew/
You can add other veggies to the mix as desired. Get salted chicken broth though. It tastes way better. Unsalted tastes like shit unless you add spices to your liking. Perhaps Italian seasoning. The best thing to do it is to make it as described in the recipe and let it sit overnight in the fridge (let it cool there). That way the flavors infuse into the chicken. Nuke it for dinner.
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The best thing about chicken is that you can make many pounds of it so long as you have a plan. Make some plain chicken and eat it for dinner with whatever. Add an extra 2 pounds to the plan and make the chicken stew. Make an extra pound for the idea of frying It in spicy olive oil. You can quickly make 4 pounds of chicken and use the extra stuff for food the rest of the week and get something different every night.
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Think about it. Turn oven on to 300. Get 9x9 glass pan, add brine. Put 4 pounds of chicken into brine. Cover with tinfoil. Toss it In the oven and set a timer for 45 minutes. While in oven, get the stew prepped. Start cutting all your onion, celery, pepper and whatever. Add it to the stock and put it on low. When chicken is done in the oven, pull it out. Set aside whatever you want for the night for dinner. Slice up 2 pounds of chicken and add it to the pot of stew and let it sit for an hour. Cut up the rest and zip lock it and toss it in the fridge. One nights prep might be an hour. But the left over stew which should last atleast 3 days takes about 2 minutes to nuke each night. Pan frying the chicken should take less than 10 minutes. It's already cooked so the time is only a matter of browning it to your desired level. So one day of work yields 4 additional days of easy eating.
Adjust amounts as you need for bulking. Remember, that chicken can be used in burritos, salads whatever. Just look up some recipes. The time is mostly in cooking the chicken initially.
For better taste, use a brine solution in the water.
Stays moist, salt improves flavor.
You can also experiment with adding Italian seasoning and/or pepper. Just put that stuff on top of the chicken without the water covering it.
For fun you can do this and top it with pealed tomatoes out of a can. It adds to the flavor and eating the chicken as a piece of chicken with piece of pealed tomatoe is pretty damned tasty.
Make two pounds and have left overs in a salad, burrito or whatever. A favorite of mine is to get spicy infused olive oil and put left overs cut up in a frying pan and go to town!
---------------
Or do what I said above and make chicken stew. I like this:
http://allrecipes.com/recipe/25936/harvested-chicken-stew/
You can add other veggies to the mix as desired. Get salted chicken broth though. It tastes way better. Unsalted tastes like shit unless you add spices to your liking. Perhaps Italian seasoning. The best thing to do it is to make it as described in the recipe and let it sit overnight in the fridge (let it cool there). That way the flavors infuse into the chicken. Nuke it for dinner.
--------------
The best thing about chicken is that you can make many pounds of it so long as you have a plan. Make some plain chicken and eat it for dinner with whatever. Add an extra 2 pounds to the plan and make the chicken stew. Make an extra pound for the idea of frying It in spicy olive oil. You can quickly make 4 pounds of chicken and use the extra stuff for food the rest of the week and get something different every night.
---------------------
Think about it. Turn oven on to 300. Get 9x9 glass pan, add brine. Put 4 pounds of chicken into brine. Cover with tinfoil. Toss it In the oven and set a timer for 45 minutes. While in oven, get the stew prepped. Start cutting all your onion, celery, pepper and whatever. Add it to the stock and put it on low. When chicken is done in the oven, pull it out. Set aside whatever you want for the night for dinner. Slice up 2 pounds of chicken and add it to the pot of stew and let it sit for an hour. Cut up the rest and zip lock it and toss it in the fridge. One nights prep might be an hour. But the left over stew which should last atleast 3 days takes about 2 minutes to nuke each night. Pan frying the chicken should take less than 10 minutes. It's already cooked so the time is only a matter of browning it to your desired level. So one day of work yields 4 additional days of easy eating.
Adjust amounts as you need for bulking. Remember, that chicken can be used in burritos, salads whatever. Just look up some recipes. The time is mostly in cooking the chicken initially.
Last edited:
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