Chicken / Poultry Meat

Breast of Chicken Cockaigne – Kitchen Portfolio

I’m reblogging this just because it hurts me to hear of other cooks boiling boneless, skinless chicken breasts—for any recipe. If you want moist chicken, use this tried and true method:

Another recipe from my old Joy of Cooking (1967), “Breast of Chicken Cockaigne” uses a small amount of both oil and butter in a quick simmer, then relies on a short rest in a covered pa…

Source: Breast of Chicken Cockaigne – Kitchen Portfolio


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