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thefourthvine) wrote2010-02-12 07:10 pm
thefourthvine) wrote2010-02-12 07:10 pm
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Chicken Help Requested!
Dear meat-cooking faction of my friends list,
I would like to make some chicken. I want it to be a mix of white and dark meat, something that I can easily convert into small pieces, and fairly tender (not dry, not very chewy). It does not need much of a sauce, because most of it will go into the freezer for Earthling Chicken Salad. (Chicken pieces + diced fresh tomatoes + olive oil + choice of flavoring.) Ideally, it should keep all the fat it came with.
What do I need to buy? (Keep in mind that I am buying this for Tiny Alice Waters, and thus should probably go for higher-quality chicken, if there is a variation in quality amongst chickens; also, for reasons of personal moral qualms, I am willing to pay more for more humanely-treated chicken, if that exists.) Where should I buy it? What do I need to do? How can I make chicken happen?
Please keep in mind that although I am a good home cook, I have never made meat. I was a vegetarian long before I learned to cook, so meat has always been a total blind spot in my kitchen vision, if that makes sense. If there is a ritual anointing that anyone would know to do? I don't know it. If there's some safe-handling thing that is so insanely obvious that no one ever mentions it? I won't do it unless you tell me to do it. You know those exercises you had to do in school where you had to pretend the teacher was an alien (generally not much of a feat of imagination, there) and explain to her how to make a peanut butter and jelly sandwich? Please pretend I am an alien, because I am. I have never visited Planet Meat before. I need a very thorough travel guide.
I have a crockpot, and if a crockpot can produce this kind of food, I would prefer to use it, since mine has three crocks and one can just become the Meat Crock. But if there is an easy, non-crockpot method for producing chicken, I would also enjoy hearing about it. (Please nothing that requires setting fires. I would prefer to emerge from this with all my parts basically intact.)
I would really appreciate your help. (And Tiny Alice Waters would, too.)
<3,
TFV
I would like to make some chicken. I want it to be a mix of white and dark meat, something that I can easily convert into small pieces, and fairly tender (not dry, not very chewy). It does not need much of a sauce, because most of it will go into the freezer for Earthling Chicken Salad. (Chicken pieces + diced fresh tomatoes + olive oil + choice of flavoring.) Ideally, it should keep all the fat it came with.
What do I need to buy? (Keep in mind that I am buying this for Tiny Alice Waters, and thus should probably go for higher-quality chicken, if there is a variation in quality amongst chickens; also, for reasons of personal moral qualms, I am willing to pay more for more humanely-treated chicken, if that exists.) Where should I buy it? What do I need to do? How can I make chicken happen?
Please keep in mind that although I am a good home cook, I have never made meat. I was a vegetarian long before I learned to cook, so meat has always been a total blind spot in my kitchen vision, if that makes sense. If there is a ritual anointing that anyone would know to do? I don't know it. If there's some safe-handling thing that is so insanely obvious that no one ever mentions it? I won't do it unless you tell me to do it. You know those exercises you had to do in school where you had to pretend the teacher was an alien (generally not much of a feat of imagination, there) and explain to her how to make a peanut butter and jelly sandwich? Please pretend I am an alien, because I am. I have never visited Planet Meat before. I need a very thorough travel guide.
I have a crockpot, and if a crockpot can produce this kind of food, I would prefer to use it, since mine has three crocks and one can just become the Meat Crock. But if there is an easy, non-crockpot method for producing chicken, I would also enjoy hearing about it. (Please nothing that requires setting fires. I would prefer to emerge from this with all my parts basically intact.)
I would really appreciate your help. (And Tiny Alice Waters would, too.)
<3,
TFV
no subject
Do you have a Trader Joes? Or a whole foods? Both sell chicken, cooked in pre packaged containers. Pick the unflavored kind, and dice it up.
Option: Rotisserie chicken. Most grocery stores sell it. It's got all the skin and fat, is often made essentially spice free, and it comes to you cooked! No raw chicken issues.
Let it cool, take it apart- the meat will basically fall right off. Cut meat and skin up. Feed earthling. Peruvian Charcoal chicken is the same general thing, only even tastier.
But for feeding a child? The standard grocery stuff should be fine.
You may also find fully cooked chicken breasts/other parts either in the deli section or frozen- I just got a big bag of frozen grilled teriayki chicken thighs from Trader Joes. There are several kinds that are made organic and almost especially for children- check the local organic type store.
Chicken isn't the easiest thing to cook well. And if it is going to wind up being chopped up for salad? Than it almost doesn't matter how you get it. I would avoid all the issues of raw chicken entirely, and just purchase it previously cooked.
ETA: IF you have to deal with raw? Buy some of the nice single serving packets of the boneless skinless thighs. Fatty enough, flavorfull enough. and least gross.
no subject
Does not lighting fires mean no putting stuff in the oven?
Another easy chicken idea is my best friend in the world, the Roasting Bags. They live around the Saran wrap/plastic containers aisle in my grocery store. Take a whole chicken. Pull out the giblets and neck and anything else not nailed down. Prepare the bag as per directions -- it's got to have that teaspoon of flour or for some reason the bag can burst. I have no idea what the scientific basis is for this. Don't forget to snip a couple v. tiny holes in the top of the bag.
Leave it in the oven as timed according to the Roasting Bag directions. It doesn't hurt anything if it's overcooked 15-20 minutes; it won't get dried out or tough.
Take it out, open the bag, and let it cool enough to touch, then just tear it apart at will. Be prepared for a lot of chicken grease. As in, wear something old for this process. :)
no subject