Re: Chicken baking question

[Guest guest]

Do you cover it while baking?

Misty Kimble

Subject: Chicken baking questionTo: BTVC-SCD , scdinfo Date: Friday, September 5, 2008, 6:36 AM

Hi all,

When I bake chicken breasts with some type of sauce or marinade on them, after they're finished cooking there is a lot of water in the pan that has cooked out of the chicken. It dilutes my sauce or marinade so that it's all watery and the chicken tastes very plain. Does this happen to anyone else? How do I keep this from happening?

Thanks,

Kim H.

husband, , CD 1999

SCD 2002

[Guest guest]

Not usually. I always do what the recipe says to.

Chicken baking questionTo: BTVC-SCD@yahoogroup s.com, scdinfo@yahoogroups .comDate: Friday, September 5, 2008, 6:36 AM

Hi all,

When I bake chicken breasts with some type of sauce or marinade on them, after they're finished cooking there is a lot of water in the pan that has cooked out of the chicken. It dilutes my sauce or marinade so that it's all watery and the chicken tastes very plain. Does this happen to anyone else? How do I keep this from happening?

Thanks,

Kim H.

husband, , CD 1999

SCD 2002

[Guest guest]

Hi Kim,

Are you buying frozen chicken or freezing it before you cook it? If not, maybe your shop or butcher is injecting water to increase the weight? I have only had water come from meat or chicken that was previousy frozen or from large supermarkets where it was pre-packaged and I suspect they injected it with water. Maybe change where you shop.

Ann,

Living in Italy

Undiagnosed Crohn's since 1977 Diagnosed 15 years

Sacroiliitis 25 years

Rheumatoid arthritis 25 years

Pyoderma Gangronosum 2 years

SCD since July, 2008

Meds: Tapering Prednisone for PG

Chicken baking question

Hi all,

When I bake chicken breasts with some type of sauce or marinade on them, after they're finished cooking there is a lot of water in the pan that has cooked out of the chicken. It dilutes my sauce or marinade so that it's all watery and the chicken tastes very plain. Does this happen to anyone else? How do I keep this from happening?

Thanks,

Kim H.

husband, , CD 1999

SCD 2002

[Guest guest]

Hi Ann,

I belong to a co-op. The chicken comes from a local chicken farm. The meat is not frozen when I get it and when I stick it in the freezer, that is the first time it has been frozen. It's the best source of chicken that I've found in my area but I do have to buy in bulk and freeze because the co-op delivery is only every other month. The package does say x% retained water but I don't think that means they are injected with water. I think it means that some water was absorbed during the process of them being cleaned.

Thanks,

Kim H.

Chicken baking question

Hi all,

When I bake chicken breasts with some type of sauce or marinade on them, after they're finished cooking there is a lot of water in the pan that has cooked out of the chicken. It dilutes my sauce or marinade so that it's all watery and the chicken tastes very plain. Does this happen to anyone else? How do I keep this from happening?

Thanks,

Kim H.

husband, , CD 1999

SCD 2002

[Guest guest]

Hi Kim, It's perfectly normal for frozen chicken to have extra water in it when it thaws, are you thawing it throughly and patting it dry before baking it? I would actually sqeeze them in paper towels to get the excess water out. If you've done that you may want to pre-bake it a few minutes on a rack in the pan to get any extra water out and then add your sauce and finish baking. I hope that helps.

Ann,

Living in Italy

Undiagnosed Crohn's since 1977 Diagnosed 15 years

Sacroiliitis 25 years

Rheumatoid arthritis 25 years

Pyoderma Gangronosum 2 years

SCD since July, 2008

Meds: Tapering Prednisone for PG

Chicken baking question

Hi all,

When I bake chicken breasts with some type of sauce or marinade on them, after they're finished cooking there is a lot of water in the pan that has cooked out of the chicken. It dilutes my sauce or marinade so that it's all watery and the chicken tastes very plain. Does this happen to anyone else? How do I keep this from happening?

Thanks,

Kim H.

husband, , CD 1999

SCD 2002

[Guest guest]

Maybe it's just a really juicy chicken ? (grin)kay-lynnWhen you row another person across the river, you get there yourself..- Fortune cookieSubject: Re: Chicken baking questionTo: BTVC-SCD Date: Friday, September 5, 2008, 8:13 AM

Hi Kim, It's perfectly normal for frozen chicken to have extra water in it when it thaws, are you thawing it throughly and patting it dry before baking it? I would actually sqeeze them in paper towels to get the excess water out. If you've done that you may want to pre-bake it a few minutes on a rack in the pan to get any extra water out and then add your sauce and finish baking. I hope that helps.

Ann,

Living in Italy

Undiagnosed Crohn's since 1977 Diagnosed 15 years

Sacroiliitis 25 years

Rheumatoid arthritis 25 years

Pyoderma Gangronosum 2 years

SCD since July, 2008

Meds: Tapering Prednisone for PG

Chicken baking question

Hi all,

When I bake chicken breasts with some type of sauce or marinade on them, after they're finished cooking there is a lot of water in the pan that has cooked out of the chicken. It dilutes my sauce or marinade so that it's all watery and the chicken tastes very plain. Does this happen to anyone else? How do I keep this from happening?

Thanks,

Kim H.

husband, , CD 1999

SCD 2002

[Guest guest]

Kim,

The way I get chicken to have flavor is to brine it before cooking.

If you're not familiar with the idea, it's simply soaking the chicken

in salted water before cooking. You can also add garlic, ginger,

herbs, or whatever strikes your fancy. I like French tarragon and

rosemary. The chicken will pick up those flavors and be very tasty and

aromatic without any help from sauces. You could do your sauces

separately and top the chicken at serving time if you wish to avoid

having them watered down.

Here's how to brine:

1. Put about 1-1/2 quarts of water in a pan along with your chosen

herbs and spices and 1/4 cup of salt.

2. Bring water to a boil and reduce to a low simmer for about 15

minutes, stirring to dissolve salt.

3. Remove from heat and allow to cool COMPLETELY. It should be not

warmer than room temperature when you add you chicken.

4. Place chicken in cooled brine and refrigerate overnight.

5. Rinse chicken and cook as you normally would.

You may need to tinker with the amount of salt and length of brining

to suit your taste for salt.

I didn't used to like turkey, but when I brine it like this, I can't

get enough.

Cheers,

Stocker

CD 1983

SCD 1/2005

Remission 8/2007

eatingSCD.wordpress.com

youtube.com/eatingSCD

>

> Hi all,

> When I bake chicken breasts with some type of sauce or marinade on

them, after they're finished cooking there is a lot of water in the

pan that has cooked out of the chicken. It dilutes my sauce or

marinade so that it's all watery and the chicken tastes very plain.

Does this happen to anyone else? How do I keep this from happening?

> Thanks,

> Kim H.

> husband, , CD 1999

> SCD 2002

>

[Guest guest]

Hi ,

I am going to try this today!

I just bought a fresh pasture fed whole chicken at the GreenMarket

yesterday!

Thanks for this!

Jodi

SCD 11 months

Crohn's/Colitis

>

> Kim,

>

> The way I get chicken to have flavor is to brine it before cooking.

[Guest guest]

Thanks, . I will try this. Take care,Kim H.

Kim,

The way I get chicken to have flavor is to brine it before cooking.

If you're not familiar with the idea, it's simply soaking the chicken

in salted water before cooking. You can also add garlic, ginger,

herbs, or whatever strikes your fancy. I like French tarragon and

rosemary. The chicken will pick up those flavors and be very tasty and

aromatic without any help from sauces. You could do your sauces

separately and top the chicken at serving time if you wish to avoid

having them watered down.

Here's how to brine:

1. Put about 1-1/2 quarts of water in a pan along with your chosen

herbs and spices and 1/4 cup of salt.

2. Bring water to a boil and reduce to a low simmer for about 15

minutes, stirring to dissolve salt.

3. Remove from heat and allow to cool COMPLETELY. It should be not

warmer than room temperature when you add you chicken.

4. Place chicken in cooled brine and refrigerate overnight.

5. Rinse chicken and cook as you normally would.

You may need to tinker with the amount of salt and length of brining

to suit your taste for salt.

I didn't used to like turkey, but when I brine it like this, I can't

get enough.

Cheers,

Stocker

CD 1983

SCD 1/2005

Remission 8/2007

eatingSCD.wordpress .com

youtube.com/ eatingSCD

>

> Hi all,

> When I bake chicken breasts with some type of sauce or marinade on

them, after they're finished cooking there is a lot of water in the

pan that has cooked out of the chicken. It dilutes my sauce or

marinade so that it's all watery and the chicken tastes very plain.

Does this happen to anyone else? How do I keep this from happening?

> Thanks,

> Kim H.

> husband, , CD 1999

> SCD 2002

>

[Guest guest]

Thanks, Ann. I always thaw them thoroughly but had not been patting them dry or squeezing them. Last night I did and baked them on a rack with a pan underneath. It worked well. The chicken was very moist and juicy and the sauce was still on them and not watered down.Thanks again,Kim H.

Hi Kim, It's perfectly normal for frozen chicken to have extra water in it when it thaws, are you thawing it throughly and patting it dry before baking it? I would actually sqeeze them in paper towels to get the excess water out. If you've done that you may want to pre-bake it a few minutes on a rack in the pan to get any extra water out and then add your sauce and finish baking. I hope that helps.

Ann,

Living in Italy

Undiagnosed Crohn's since 1977 Diagnosed 15 years

Sacroiliitis 25 years

Rheumatoid arthritis 25 years

Pyoderma Gangronosum 2 years

SCD since July, 2008

Meds: Tapering Prednisone for PG