Cooking chicken without it getting dry?

[Kaido]

25 minutes, WTF

1 cup of water, WTF

Two notes:

1. The Instant Pot cooks automatically. You dump the food in, press the button, and it does the work. It only takes me 12 minutes to cook a chicken cutlet in a cast-iron skillet, but I also don't have to babysit the Instant Pot while it's pressure-cooking, and I can also cook in bulk for a large number of people or for meal-prep in one shot.

2. The Instant Pot cooks using saturated steam (not regular steaming) under pressure. A 6-quart unit requires one cup of liquid to pressurize. The basic idea is that you add the food & liquid, lock the lid, let the unit preheat, which creates pressure, then it cooks at roughly four times the speed of normal cooking (varies, based on recipe, quantity, etc.) because it raises the boiling point of water from 212F to 250F. The amount of liquid you add varies based on recipe. For example, with a juicy pork shoulder, I usually only need half a cup of water because the meat is already pretty moist. Chicken soup is mostly liquid, however, so I do like 4 quarts of water with that to create the broth. One of the benefits, aside from largely automated, hands-off cooking, is that you get repeatable results. Sometimes when you cook, the chicken may be dry & over-cooked, but once you lock in a recipe in the Instant Pot with a specific quantity, you can replicate it every single time you make it, which is really nice because then you know it's going to be cook, every time you cook a certain recipe!

 

[Fritzo]

Hi All - On my new diet, I will be eating boneless, skinless chicken breast. However when I cook it I don't wan't it to be dry as a rock when I'm done. Yet if I add oil or breadcrumbs it will add calories and carbs that I can't add as I'm keto with extremely low carb intake. Even adding vegetables (except spinach), is a no-go. As it is now, I was going to broil it in the oven. Then someone suggested to buy a crock pot and cook it in chicken broth.

Can anyone suggest options so I don't add calories and it's not dry as a rock?

Thanks!

OK, I assume you're making chicken breasts. People tend to overcook chicken because they don't realize it keeps cooking after you take it out of the pan. It's a very delicate meat and doesn't have a lot of fat in it, so you need to sear it on high heat. A lot of people end up cooking it on low heat, and that in effect boils the meat, leading to dry, sandy textures.

Prepare the breast:
A chicken breast is uneven- thick on one end, thin on the other. If you cook it like this, it will overcook on one side and undercook on the other. You need to separate and butterfly the breast first. Here's a 1 minute video on how to do this:

-Be sure to remove any white strips of fat and skin- those will not cook and will actually solidify, turning into gristly gummy sadness. Get rid of them.
- Salt and pepper the breasts on both sides, and let them sit for 10-20 minutes to get to room temperature. Cooking cold chicken (and most other meats, for that matter) results in overdone outer layers and underdone inner layers.

Cooking:
- Heat a frying pan on medium-high heat. Add 2 tbs olive, peanut, grapeseed, or avocado oil. These oils will take high heat well.
- When the oil JUST starts to smoke, lay the breasts *AWAY* from you into the pan (stress *away*...you don't want hot oil splashing on you)
- Continue to cook about 4 minutes on each side. Cook by time, not by look---this will give you consistent results.
- In the last two minutes of cooking, add 2-4 tbs of butter to the pan, and if you have it, some sprigs of thyme, rosemary, or sage. Let the herbs fry in the butter. You want the butter to turn a rich brown color.
- Baste the chicken in the butter with a spoon- tilt the pan so the butter pools up on one side of the pan, then spoon the browned butter over the breasts.
- Remove the breasts from the pan to a plate or cutting board, cover lightly, and let them sit for 10 minutes before eating.

This should give you nice and juicy chicken breasts. You can experiment with flavors too---try adding a couple of thin slices of lemon or orange to the oil in the last few minutes of cooking, or a sliced chili pepper, or even a couple of apple slices. Chicken takes all sorts of flavors nicely.

 

[Kaido]

Chicken takes all sorts of flavors nicely.

Honestly, chicken is my favorite food. Pork is a close second, meat-wise, but chicken is infinitely variable...chicken nuggets, chicken tenderloin, chicken cutlets, grilled chicken sandwiches, chicken salad, fried chicken, shredded chicken, the list goes on forever!

 

[Fritzo]

Honestly, chicken is my favorite food. Pork is a close second, meat-wise, but chicken is infinitely variable...chicken nuggets, chicken tenderloin, chicken cutlets, grilled chicken sandwiches, chicken salad, fried chicken, shredded chicken, the list goes on forever!

You can cook pork chops in the exact same way I mentioned above

 

[ponyo]

Does it have to be breast? The easiest method for breast is sous vide. You can buy sous vide machine for around $50-60 now and it would be worth it if you're going to eat lot of chicken breast.

But I would highly recommend you buy chicken thighs instead. It's whole lot cheaper at usually $0.79-0.99 /lb and it's pretty much impossible to overcook and dry out chicken thighs. I like my chicken thighs, legs, and wings extremely well done and crispy. To the point where most people would say it's way overcooked and burnt. But that's how I like it. I use charcoal grill instead of oven because I like to add some cherry wood smoke taste to my chicken.

I cooked some chicken thighs last night on my Weber kettle. I use the same process if I'm cooking chicken thighs, legs, or wings. I light one full charcoal chimney and wait 20 minutes until the charcoals are nice and hot. I dump the hot charcoals into the Weber charcoal basket and place the chicken on the cooking grate around the basket. You want the chicken to cook indirect and not directly over the charcoal fire. I throw handful of cherry wood chips into the center grate to create smoke and then close the lid. I keep the bottom and top vents on the grill completely open as I want the chicken to cook at the highest temperature possible. Then I set the timer for one hour and go do something else until the chicken finishes cooking. The chicken will actually finish cooking and reach 180-185 F in about 40 minutes but like I said, I like my chicken way overcooked. So I cook it for 1 hour instead so the chicken can be extra crisp.

Chicken thighs placed on the cooking grate around the charcoal basket.

One hour later after I removed the lid. It's nice and crispy and extra burnt. Just how I like it.

This is the closest to fried chicken I've found without actually frying it in oil. The chicken cooks at around 500-600 F so it's crisp and all the chicken fat and grease from the skin just melts and drops down below the grate. The skin is crispy just like fried chicken and inside is still moist. The smoke from cherry wood chips give it nice smoke flavor you don't get with fried chicken or chicken cooked in the oven or pan.

 

[stargazr]

Smear it with bacon grease and wrap it with cheesecloth. Throw it in the oven.

Edit- This is for a whole chicken

 

[thatsright]

Thanks guys. I should of mentioned I'm on a modified Keto diet under medical supervision. So can't add in the traditional fats or protein just yet. They suggested first round of decent amount of protein would be best in a crock pot as I can't add in any veggies or oil into the crockpot, per Dr instructions. Already bought the broth, crockpot and ready to go with 2-3lbs of skinless chicken breast. Over time it will be different cuts. But for now, this is all I can do. I can't broil/bake or grill. (Don't want the tread to go off the rails debating the merits or not, of keto.)

With that said, can any of you suggest what setting to cook and for how long with the chicken+crockpot.

Thanks folks!

 

[nOOky]

Cook it on high for 3 hours and start to check it for doneness. Most people overcook in a crockpot, they end up with a dried chunk of meat sitting in a puddle of juice that used to be in the meat. The best way to not overcook is just to check it frequently, the juice should be clear and not bloody. The best thing about chicken is that if you find it underdone in the middle you can just throw it in the microwave for a few seconds and not really harm it any further

I'd probably grill it myself, at least any tiny amount of dripping adds smoke and some flavor.

 

[Kaido]

Thanks guys. I should of mentioned I'm on a modified Keto diet under medical supervision. So can't add in the traditional fats or protein just yet. They suggested first round of decent amount of protein would be best in a crock pot as I can't add in any veggies or oil into the crockpot, per Dr instructions. Already bought the broth, crockpot and ready to go with 2-3lbs of skinless chicken breast. Over time it will be different cuts. But for now, this is all I can do. I can't broil/bake or grill. (Don't want the tread to go off the rails debating the merits or not, of keto.)

With that said, can any of you suggest what setting to cook and for how long with the chicken+crockpot.

Thanks folks!

Have you looked into meal shakes?

https://sated.com/collections/sated...y-ketolent-30-meal-kits?variant=1344954236936

Whole meal in a drink! That particular one is keto-friendly.

 

[thatsright]

Also, does it really make a difference if I cook it on high heat for less time vs. low heat for longer? I don't have 5-6hrs to wait for it to be done.

 

[thatsright]

Have you looked into meal shakes?

https://sated.com/collections/sated...y-ketolent-30-meal-kits?variant=1344954236936

Whole meal in a drink! That particular one is keto-friendly.

Yep. Actually I'm already doing them.

 

[ponyo]

So why are you allowed to use chicken broth? Most chicken broth is made with scrap chicken meat/bones/skin, veggies, and seasonings. And if you can't wait 5-6 hours, crockpot is the wrong tool to use. Crockpot is all about slow cooking. You can cook it high but I find food is not as savory when cooked high vs low on the crockpot. But for chicken breast I doubt this matters. I only use crockpot for chili and stews.

Just buy sous vide. It's only $70. Then you don't have to wait 3-4 hours on slow cooker. With sous vide, you can make it ahead of time and it will be ready anytime you're ready to eat. Chicken breast will be juicy and cooked perfectly every time with sous vide. But regardless how you cook it, you're going to be so sick of chicken and it's going to taste like shit after couple meals regardless how you cook it.

 

[Fritzo]

Also, does it really make a difference if I cook it on high heat for less time vs. low heat for longer? I don't have 5-6hrs to wait for it to be done.

Lean meats are better seared. Fatty meats are better slow cooked.

 

[Linux23]

just get a Sous Vide

 

[sdifox]

I stopped cooking in aluminum foil. I did a lot of searching years ago about cooking in aluminum and some said yes and but most said no and not all because of Alzheimer's.

"This research suggests that aluminium foil should not be used for cooking. ... It's Safe safe to wrap cold food in foil, though not for long stretches of time because food has a shelf life and because aluminium in the foil will begin to leach into the food depending on ingredients like spices. Apr 6, 2016"

... Aluminum scare is so last century.

 

[LurchFrinky]

put a digital thermometer with either remote display or alarm set to 165F. put thermometer in thickest part of chicken and cook in oven at 300 degrees.
The reason your chicken is dry is because it is overcooked. You have been given some good advice above, just continue to experiment and learn from your mistakes.

I have tried cooking at lower temp (smoker) and it turned out dry. You want the internal temp to get right before all of the moisture has a chance to leave.

 

[snoopy7548]

Be sure to buy the reduced sodium chicken broth. The amount of sodium they put into those broths/stocks are ridiculous. I can't imagine eating a high-fat high-sodium diet would be good for you.

 

[Mai72]

Follow the first one. It's to cook chicken breast on a skillet. I did it this weekend, because I meal prep for the week and OMG. So juicy.

Follow these steps for awesome chicken...

1) Let the breast sit out for about 20 minutes. Do not try to cook a cold breast.
2) I used garlic, salt and pepper, And, I rubbed in both sides of the breast. Give it a good rub.
3) I used unsalted butter, and let it coat the skillet.
4) Cook on med/high. Not high heat!
5) Wait 1-2 minutes before putting the chicken breast on the skillet.
6) You should hear a sizzle sound right away.
7) Cook the first side about 4 minutes. It should start to carmalize.
8) Flip it over and cook the second side about 3 minutes. You can go a little longer if you like.
9) IMPORTANT: DO NOT TOUCH THE CHICKEN WHEN IT'S ON THE SKILLET.
-No prodding. No poking at all. Let it cook. The only time you want to touch it is when you're turning it over, and taking it off the skillet.
10) Take the chicken off the skillet. DO NOT CUT INTO IT!
-Let it sit about 5 minutes. It's still cooking internally, and when you poke it the juices will flow out. Leave it be!
11) After 5 minutes, put it on a plate, and enjoy. I meal prep so I got about 4 meals for the week. $10 at 4.5oz (4 days) meals. You can't beat it.
12) I like to use a tablesppon of coconut oil. I just put it on top of my breast, and it makes it so much more juicer.

Good luck.

 

[Red Squirrel]

... Aluminum scare is so last century.

It is a legit concern though. Unless it's been disproven to be bad? I have to use antiperspirant as regular deodorant does not work for me, so I always worry that it might affect me long term... but I think the amount is small, and it's not really being injested so it's not that bad. But I do cook with foil when I put pieces of chicken or fish on a pan and put it in the oven... perhaps I should switch to another way. Could probably use a cast iron pan instead, but more work to clean.

 

[MixMasterTang]

Not sure if someone else mentioned it but but if you use a Sous Vide, put in the chicken for 1 hour at 160 degrees, and then sear it over a hot grill on each side it will be amazingly juicy still. I usually just use salt, pepper, thyme, rosemary and thinly sliced lemons, seal up the bag the day/night before I plan on cooking it and it always turns out great.

 

[blankslate]

Thanks so far guys. However I can't really add any veggies now as it has carbs. My diet is Keto and very low carb. The only exception is spinach.

Try Chicken Adobo....

https://www.foodnetwork.com/recipes/filipino-chicken-adobo-recipe-1955818

or

https://www.allrecipes.com/recipe/212929/chicken-tinola/

but you may have to adjust some of the ingredients for the latter.... the spinach part of it is great though... maybe take out the other vegetables after it is done and just get the broth flavoring from them.


_____________

 

[ponyo]

Follow the first one. It's to cook chicken breast on a skillet. I did it this weekend, because I meal prep for the week and OMG. So juicy.

Follow these steps for awesome chicken...

1) Let the breast sit out for about 20 minutes. Do not try to cook a cold breast.
2) I used garlic, salt and pepper, And, I rubbed in both sides of the breast. Give it a good rub.
3) I used unsalted butter, and let it coat the skillet.
4) Cook on med/high. Not high heat!
5) Wait 1-2 minutes before putting the chicken breast on the skillet.
6) You should hear a sizzle sound right away.
7) Cook the first side about 4 minutes. It should start to carmalize.
8) Flip it over and cook the second side about 3 minutes. You can go a little longer if you like.
9) IMPORTANT: DO NOT TOUCH THE CHICKEN WHEN IT'S ON THE SKILLET.
-No prodding. No poking at all. Let it cook. The only time you want to touch it is when you're turning it over, and taking it off the skillet.
10) Take the chicken off the skillet. DO NOT CUT INTO IT!
-Let it sit about 5 minutes. It's still cooking internally, and when you poke it the juices will flow out. Leave it be!
11) After 5 minutes, put it on a plate, and enjoy. I meal prep so I got about 4 meals for the week. $10 at 4.5oz (4 days) meals. You can't beat it.
12) I like to use a tablesppon of coconut oil. I just put it on top of my breast, and it makes it so much more juicer.

Good luck.

You can prod, poke, and turn the chicken breast much as you want while it's frying on the skillet. And you can't cook by time as there are some monster size and thick chicken breast out there. And if you cook the monster breast whole, you're 100% going to dry out the thinner part of the breast if you cooking in direct heat on the pan no matter what. The only way not to dry it out whole uneven chicken breast is to cook it sous vide at 140-145 F.

But I want to correct huge misconception people have about cooking meat and not touching it, poking it, or anything while it's on the pan or grill. It's perfectly fine to flip the meat as much as you want. In fact, you want to flip the meat often if you're cooking on high heat as to not burn the meat and allow for even cooking. It's also fine to poke the meat. In fact, you should be using something like Thermapen to poke and instantly read the meat temperature so you know the exact temperature of the meat. You can get general feel by pressing on the meat with your fingers but nothing beats getting exact instant read with thermometer like Thermapen.

 

[Fritzo]

You can prod, poke, and turn the chicken breast much as you want while it's frying on the skillet. And you can't cook by time as there are some monster size and thick chicken breast out there. And if you cook the monster breast whole, you're 100% going to dry out the thinner part of the breast if you cooking in direct heat on the pan no matter what. The only way not to dry it out whole uneven chicken breast is to cook it sous vide at 140-145 F.

But I want to correct huge misconception people have about cooking meat and not touching it, poking it, or anything while it's on the pan or grill. It's perfectly fine to flip the meat as much as you want. In fact, you want to flip the meat often if you're cooking on high heat as to not burn the meat and allow for even cooking. It's also fine to poke the meat. In fact, you should be using something like Thermapen to poke and instantly read the meat temperature so you know the exact temperature of the meat. You can get general feel by pressing on the meat with your fingers but nothing beats getting exact instant read with thermometer like Thermapen.

You need to butterfly breasts if you're searing them.

Constant flipping will prevent caramelisation of the proteins on the surface of the meat (called the Maillard reaction ) that gives cooked meat that tasty brown layer. I know there's a gillion YouTube videos saying it doesn't make a difference, but any classically trained chef will tell you not to move it after it goes in the pan.

 

[ponyo]

You need to butterfly breasts if you're searing them.

Constant flipping will prevent caramelisation of the proteins on the surface of the meat (called the Maillard reaction ) that gives cooked meat that tasty brown layer. I know there's a gillion YouTube videos saying it doesn't make a difference, but any classically trained chef will tell you not to move it after it goes in the pan.

I’m talking whole uncut breast. Yes, you can butterfly it. You can also just cut into pieces before you pan fry it. You’ll get even more surface area for browning.

You’ll get caramelization even with constant flipping. It’ll just take longer. Which makes sense because you’re just taking it off heat temporarily every time you flip. One thing I’ve learned during my BBQ adventures is there are lot of incorrect and false myths out there for cooking. Not flipping and poking meat is major one. Another is BBQ should be cooked at 225F as if that’s some magical cooking temp. And when you’re starting out and inexperienced, you take these false information as truth. After you gain experience and start experimenting out of boredom, you realize there’s no truth.

I prod, poke, flip, and sometimes cut the meat as I’m cooking. And I often eat the meat right off the grill or pan without resting. And it’s fabulous.

 

[eng2d2]

I have this problem and I am bad in the kitchen. the only thing that solve my bad cooking was a slow cooker. Try it.