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Quality bone-in chicken breast - what to do?

xiaobao12 Mar 14, 2010 10:08 AM

I got it from Whole Foods....it's a double breast from an organic chicken with the bone in.

Thoughts about how to enjoy this quality meat?

The skin is intact btw. I was thinking about stuffing herbs, little butter and garlic under the skin and pan searing, then finish in the oven at 350 with a sweet potato (don't have any other potato in my apt right now), carrots, celery....

ANY ideas appreciated....


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  1. h
    Harters RE: xiaobao12 Mar 14, 2010 10:38 AM

    Sounds good to me. Doing as little as possible to the meat will allow what should be the quality taste to come through.

    Oven cooking the sweet potato, carrot & celery would be nice and easy if that was also in your mind.

    2 Replies
    1. re: Harters
      xiaobao12 RE: Harters Mar 14, 2010 10:49 AM

      The only thing I'm worried about is the meat drying up....or should I not be worried about that?

      1. re: xiaobao12
        Ruth Lafler RE: xiaobao12 Mar 14, 2010 10:53 AM

        If you're worried about it being dry, don't overcook it, and maybe instead of roasting it on a rack, roast it on a bed of the veggies and some white wine or chicken stock (not in, on top of).

    2. mcf RE: xiaobao12 Mar 14, 2010 10:53 AM

      I'd do what you've mentioned, but I'd make sure it's very well dried, seasoned and roast at 400 or above., flattened with the breast bone removed. Very crispy that way.

      3 Replies
      1. re: mcf
        xiaobao12 RE: mcf Mar 14, 2010 11:01 AM

        Thanks for the ideas.

        mcf, wouldn't removing the bone make it prone to drying up? I thought the bone provides more flavor and moisture? I am guessing that your "crispy" comment is for the skin, right?

        1. re: xiaobao12
          appycamper RE: xiaobao12 Mar 14, 2010 11:50 AM

          i'm guessing but i think mcf is talking about removing the cartilage that joins the two sides, sometimes called the keel. the breasts would still have the actual bones in.

          1. re: appycamper
            mcf RE: appycamper Mar 14, 2010 05:21 PM

            Yes, only that single, central cartilage, I definitely cook it on the ribs for taste and moisture. Sorry if I wasn't clear enough about that. Yes, drying it well and high heat roasting leads to very crispy skin.

      2. mcel215 RE: xiaobao12 Mar 14, 2010 11:22 AM

        I bake my chicken breasts with bone and skin on. I generously salt and pepper them, loosen the skin from the meat. I then slice a lemon or two, slide a couple of slices under the skin. I've used oranges as well. Sprinkle with olive oil and place in a 350 degrees F. oven for 30 minutes, or until the internal temp reads 140 degrees F. When I take it out of the oven, I place aluminum foil gently over the chicken breasts and let sit for 15 minutes.

        My chicken is always moist, tender and so juicy...... yum!

        2 Replies
        1. re: mcel215
          xiaobao12 RE: mcel215 Mar 14, 2010 12:21 PM

          OK - it's in the oven. I cut into the cartilage so that it would lie flat on a bed of sweet potatoes, carrots, celery, and garlic.

          Under the skin, I put a paste of rosemary, garlic, and thyme.

          S & Ped, then placed it on the bed of veg with a few slices of lemon on top of the breasts. Drizzled with some EVOO.

          Thanks guys!

          1. re: xiaobao12
            mcf RE: xiaobao12 Mar 14, 2010 05:22 PM

            That sounds really good, I hope you enjoy your meal.

        2. l
          lexpatti RE: xiaobao12 Mar 14, 2010 02:20 PM

          love love love this recipe for bone in roasted chicken and marjoram, garlic, cherry tomatoes:

          (I've made it several times and just love the flavors)

          7 Replies
          1. re: lexpatti
            rabaja RE: lexpatti Mar 14, 2010 09:55 PM

            OMG, thank you so much for posting this!
            I made it tonight on a total lark after seeing it here. I was too lazy to prepare the lamb chops I'd defrosted this morning and I just happened to have a bone in chicken breast in the fridge.
            It was really, really good. And unbelievably easy.
            I used green garlic and espelette chile and followed everthing else as written, pretty much.
            Did season the breast generously with s&p before tossing on the other ings.
            35 min at 450 delivered a perfectly juicy breast and the seasoning was just so fresh and satisfying.
            I served it over bulghur with aparagus.
            I plan on making this often, it really hit the spot.
            Thanks again!
            Ok, gushing complete.

            1. re: rabaja
              mcel215 RE: rabaja Mar 15, 2010 03:11 AM

              Did either of you use dried marjoram? Thanks, just wondering if using fresh makes this dish outstanding.

              1. re: mcel215
                lexpatti RE: mcel215 Mar 15, 2010 06:43 AM

                I've only used dried marjoram - I bet fresh would bring it beyond excellent. I love colorful tomatoes that rabaja used. The juices are great for plating over bulgar - great idea. I may have done it over couscous once too. Thighs work very well but lil less time.

                1. re: mcel215
                  rabaja RE: mcel215 Mar 15, 2010 10:13 AM

                  I used fresh and was pretty generous with the amount. For me, the fresh herb really made the dish. Especially with the garlic and tomato juices.

                2. re: rabaja
                  xiaobao12 RE: rabaja Mar 16, 2010 07:39 AM

                  your dish looks splendid...yummy.

                  1. re: rabaja
                    xiaobao12 RE: rabaja Apr 17, 2010 06:16 PM

                    i want to make this dish but i only have chicken breast tenders...I would imagine that it would not taste as good as using the breast with skin or thighs.....or has anybody made this with skinless breasts?

                    1. re: xiaobao12
                      rabaja RE: xiaobao12 Apr 17, 2010 07:39 PM

                      It would just easily dry out. You'd need to be pretty careful roasting tenders.
                      Maybe you could toss everything together, but saute the tenders and roast the tomato/garlic mixture. Add it all back together once the tomatoes burst in the oven...?
                      Or roast it all VERY CAreFULLY. The flavors would still be great.

                3. w
                  wholefoodie RE: xiaobao12 Mar 14, 2010 06:01 PM

                  Though it's too late for this particular meal, brining chicken pieces before roasting definitely helps on the moisture front. There are as many approaches to brining as there are people who brine, I've had great success following Thomas Keller's approach. You can find it in many of his books. Copyrighted, so I won't post here. Check out Ad Hoc at Home for an easy approach. Works great for any lean meat (pork, chicken, etc...)

                  That aside, your dish sounds appetizing. Bon appetit!

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