Author Topic: Chicken Breast  (Read 2397 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? 

Muttley

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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. 

DivotMaker

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Re: Chicken Breast
« 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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Etex

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Re: Chicken Breast
« 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.

McSev2010

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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.
« Last Edit: November 17, 2013, 01:16:46 PM by McSev2010 »