The subject is: boneless, skinless chicken breasts, (none of us like dark meat, and hubby's doctor-ordered diet requires skinless).
The cooking method is, "drowning" in liquid sauces, either in the oven or the crock pot--(covered, in either case).
On three separate occasions, cooked by three different people (myself, and each of my daughters), the chicken has been the most miserable, dried-out, chewy meal we have ever had the misfortune to eat.
The crock-pot dishes simmered on 'low' for about 4 hours, (while we did Christmas shopping, in one case), the oven dish cooked for not quite a full hour, at 350 degrees.
HOW is this possible?? 'Dried out' during cooking, it most certainly was NOT...the liquid level never dropped to expose even a little bit of the chicken, and the sauces were not excessively thick; rather, they were very liquid (say, the consistency of Russian salad dressing, which, in fact, is a major ingredient of one of the dishes in question).
We simply do not understand how a food cooked in that much liquid can end up dry. This is the oxymoron of cooking!
Thanks for any pointers, or information you can provide.
It is my understanding that boneless, skinless chicken breasts should be cooked quickly--rather as if they are fish. You sauce them right before serving. Although I have seen recipes which called for them to be poached, I'm not sure why you would put them in a crock pot, which is best used for tougher cuts of meat. If sauteed, they should be in the skillet quickly, only minutes for each side.
Boneless skinless chicken breasts can become dry if cooked too long - despite being submerged in liquid. This cut of chicken has no fat so there is nothing to moisten the meat while cooking. When I make a long simmering dish I either add the chicken at the end and cook until just finished or remove the chicken after it is cooked though and replace it later.
ok...that is really wierd, because you'd think the sauce would be the 'moisture' for the meat. We tend to like flavors 'cooked into' things, so every bite all the way through has the flavor, and not just the outside, as when saucing just prior to serving.
Thanks for your insight.... I'll tray that next time, though...
You may want to think marinade versus cooked in flavor. Chicken breast should be done in 10 minutes. Maybe try the night before to marinate. Then just quickly pan cook or broil. I did a breast last night in chunks, marinated in a little soy, hot sauce and a bare dribble of sesame oil. It was chunked up before being in the zip lock bag with the flavors. I kind of rub it around every ten minutes. Dump onto a crinkled piece of foil (so it is not sitting in its juices) and broiled til just done, let sit- over a salad- really nice. Way under 30 minute meal.
Ohh.. that sounds good! Do you think I could freeze in the marinade? I have one of those vacuum sealers, in which I re-package all my meats when I get home from the store...in meal-sized portions. I'm thinking...apply some marinade (not enough to ooze out during the vacuum process), and freeze...when thawed and cooked, maybe the pressure from teh vacuum-sealing may have forced the flavors deep into the chicken????
(wishful thinking, on my part, maybe??)
Even a high fat meat like brisket can become dried out if cooked too long submerged in liquid. There is no connective tissue or fat in BSCB to keep the meat juicy. When cooked in liquid chicken breast should be cooked on a low simmer to poach the breasts. Poached chicken breast can be very soft and moist if not left too long and over cooked.
My personal favorite way to prepare BSCB is to pan roast in a cast iron pan in olive oil to develop a nice brown crust. Flip and toss in a 375* oven to finish cooking. Pulled before they are completely done and rested for 5 min or so. I like mine just cooked or just shy of faint pink center. This is were you still see moisture when you slice. Not well done. They then can be served with what ever sauce you desire.
I'm just not a big fan of BSCB cooked in liquid. Better to use thighs in that type of preparation
Here's a method I've used to good result. It's simple, but returns juicy chicken that's good to eat as-is, or sliced into other dishes (salad, etc).
What you need:
-two chx breast halves
-a box (or a few cans) of low-sodium, reduced fat chicken broth
...And for the marinade:
juice of two lemons
two or three chopped garlic cloves
a cup or so of olive oil
salt and pepper to taste
a mass of fresh thyme stems (or another favored herb), rubbed in between the hands vigorously so as to release their flavor
put all marinade ingredients into a large bowl and whisk/stir together
to slightly emulsify the acid and oil.
poke the top of the chicken breasts all over with a fork, making lots
of holes so that the marinade penitrates. put the breasts into the
marinade, turn a few times, and leave them top-side-down. put the
bowl of marinade and chicken into the fridge for a few hours (or at least 30 mins).
In deep pan, heat a bare film of olive oil until just before it
smokes. Take the chx from the marinade and put the breasts in the pan
bottom-side-down for at least two or three minutes, until they begin
to release easily from the pan on their own (keep the heat on high).
Once they do this, turn them over and repeat the process on the other
side. Now that both sides are lightly browned, flip the breast back
to being top-side-up, and add chicken broth to the pan until it
reaches half-way up the height of the breast. Reduce heat to
low/medium-low, cover the pan, and simmmer for approx 10 minutes.
After 10 min, check to see if you need to add more broth (probably),
and do so if necessary. If you add more broth, hike the temp up to
high for a minute or so until the liquid again boils, then return it
to med-low, cover the pan, and check the pan again in about 5-7
minutes. The chicken should be done at this point (reading about 160
degrees on a meat thermometer). Remove the chx from the pan, place on
a plate, and let sit for 15 minutes before slicing.
You can do all this with water instead of chicken broth, but the broth
adds a very nice extra-chickeny flavor to the whole enterprise.
The end result is very moist, and not at all super garlicky, lemony,
or thyme-y, just sort of nicely flavored.
I’ve had really good results with chicken and pork by brining them for a couple of hours prior to cooking. The brining somehow changes the molecular structure of the proteins or something like that. If you’re interested I’m sure there are many explanations on the internet. Suffice to say it makes the meat much juicier. The marinades probably do the same thing (soy is pretty salty). I typically use one of the big zip lock bags and fill it with 6 cups of water and then add a quarter of a cup of table salt, put the chicken in, mix it up and put it in the fridge for a couple of hours before cooking. With pork chops I’ll sometimes add a quarter of a cup of sugar for added flavor. You could probably still overcook it, but if you don’t, I think you’ll be pleasantly surprised at how much more moisture the meat retains.
Tin Lizzie, I'm fairly certain that in Molly Steven's All About Braising she explains that overcooking a protein, even in liquid, will result in very dry meat. Granted, with the larger and tougher cuts that one typically tends to plop in a crockpot you probably have more leeway, but I would imagine that with a chicken breast you get to dry and yucky a lot faster.
Seems crazy, sure, but apparently it's food science at work.
I love my turkey syringe! If I'm in a hurry I thaw out some homemade chicken stock in the nuke and shoot up my (chicken) breasts and let them sit for 10 minutes. From there I can proceed to broil, grill, sautee, whatever. Injected flavor and moisture in no time!