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Chicken Breast
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Topic: Chicken Breast (Read 3233 times)
Etex
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Chicken Breast
«
on:
October 15, 2013, 08:57:15 PM »
Haven't seemed to find anything on this. Skinless breast. Time and temp?
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Muttley
Full Member
Posts: 68
Re: Chicken Breast
«
Reply #1 on:
October 15, 2013, 09:43:38 PM »
I'd do a bacon weave or blanket if it was going to be skinless. Temp? Maybe 165ish. 165 is the recommended temp via food safety guidelines.
I've never done just a chicken breast, although I've done pheasant breasts and the bacon is a must.
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DivotMaker
Hero Member
Posts: 10988
Model 1, 2D conversion, and 3D!
Re: Chicken Breast
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Reply #2 on:
October 15, 2013, 10:18:15 PM »
I think a brine would be a must on a skinless chicken breast, unless you want a dry one. It's amazing what a good brine will do for certain meats! Time?....depends on the size, of course, but you want an internal of 165.
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Tony from NW Arkansas
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Etex
Guest
Re: Chicken Breast
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Reply #3 on:
October 15, 2013, 11:38:33 PM »
Thanks fellas. I did put them in a simple brine. I had not thought about the bacon. Excellent idea. I will do that.
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McSev2010
Jr. Member
Posts: 32
Re: Chicken Breast
«
Reply #4 on:
November 17, 2013, 12:54:02 PM »
Inject them. Once injected (and you have to do this slowly), coat with oil, butter whatever and bacon. They won't take but about 2 hours at 250 to get up to temp and be still juicy.
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Last Edit: November 17, 2013, 01:16:46 PM by McSev2010
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