Sentences with phrase «breast meat for»

I like to make my own homemade bone broth so I cooked a whole chicken and used the breast meat for this recipe.

This little trick ensures the juiciest of chicken, but you also keep the leaner white chicken breast meat for a delicious combination.

Sometimes I just buy a rotisserie chicken and use the breast meat for something like this when I don't feel like like cooking the chicken first.

If you can't find ground chicken breast packaged in the grocery store, you can ask the butcher to grind chicken breast meat for you or you can grind the chicken yourself at home in a food processor.

Not exact matches

Lunch - 200g meat or fish (for example, two chicken breasts, two salmon fillets, 200g chilli con carne or a large steak), 75g rice, pasta or couscous and a large portion of salad and veg.

The company says it offers premium, pit - smoked whole muscle meats with customer injections, rubs, flavors and spice blends for retail or foodservice; oven - roasted pork loins, turkeys and chicken breasts; and custom - blend batches of sauce.

Use 1/2 of the truffle for each bird, and gently lift the skin, laying the truffle slices in a lace pattern over the breast meat.

Tossing it with squash noodles and sauteeing for just a few minutes to warm everything through is all you need, and then you have a delicious side dish or main course (pop a fried or poached egg on top for a vegetarian version, or a grilled chicken breast for the meat eater in your life).

Check for doneness and don't over-cook or the breast meat will become dry.

Chicken is done when a meat thermometer inserted into the deepest part of the breast (but not touching the bone) reaches 165 F or higher for at least 5 seconds.

different meats — substitute cooked chicken or turkey or ham for the boneless, skinless chicken breasts

Now I have plenty of meat, bones and trimmings for stock at less cost and the frozen breasts and thighs for later basically for little or nothing.

Bone - in chicken breasts may be used as well, but since white meat cooks faster than dark, check for doneness sooner.

You can use any leftover turkey meat you have on hand, but I opted for a combination of light and dark thigh, breast and leg meat.

Here the duck breast have been salted and then cooked at a low temperature for four hours before being sliced into neat pieces that serve as a base for a rich duck mousse made from the dark leg meat and whiskey.

Latin Flare Burger Yields: 6 large burgers Ingredients for the patty: 2 pounds ground chicken breast 1 large Vidalia onion, minced into meat 1/2 cup cornmeal 1 tbsp adobo seasoning 2 tbsp Montreal seasoning 2 jalapenos peppers, seeded and diced 1 cup of corn 1 tbsp hot sauce Directions: Preheat grill 350 degrees.

When the oil is hot, add the chicken breasts and cook both sides for 5 - 7 minutes, until the meat is white.

Ranging from four to 10 pounds, capons are full - breasted with tender, flavorful meat that is good for roasting.

Bake chicken breast, uncovered, for 18 - 20 minutes or until no longer pink (use a meat thermometer to confirm that the chicken is heated through to 170 degrees F).

and roast for another 10 to 15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees.

Plus, I like to serve slow cooked meat shredded, and chicken breasts are better for that.

1 Pound Cooked Chicken Breast Meat, Cut Into Strips 2 Tablespoons Hot Buffalo Wing Sauce (Plus Additional For Assembly) Salt & Pepper Dash Cayenne Pepper 4 Whole Wheat Tortillas 1 Celery Stalk, Cut Into Matchsticks 1 1/2 Cups Baby Spinach 1 Large Tomato, Cut Into Dice Sauce: 1/4 Cup Crumbled Blue Cheese 1/4 Cup Low Fat Olive Oil Mayonnaise 3 Tablespoons Fat Free Greek Yogurt Sat & Pepper

I used a mix of chicken thighs (for flavor) and chicken breasts and used my slow - cooker to slowly braise the meat in a spicy tomato and buffalo wing sauce until it was so tender it falls apart.

You can either season two chicken breasts with salt, pepper, onion powder, garlic powder, and a little cayenne and bake for 25 minutes at 350ºF and then shred, or take the easy route and buy a rotisserie chicken and pull all the meat off of it.

For this recipe, I you can either butterfly the chicken breast, or pound it down to 1/2 ″ thickness with the flat surface of a meat tenderizer.

Whether using a whole turkey or breast, don't forget to save the entire carcass (bag it up and stick it in the fridge), and hold back some of turkey meat leftovers before divvying them up for guests.

Let the chicken breasts rest for 5 minutes before serving, this prevents the meat from drying up.

Making broth - based soups at home follows a certain formula — cook any meat (in this case, that was chicken breasts), sauté the aromatics (things like onions and garlic), including any herbs or spices, pour in the liquid (chicken broth and diced tomatoes for this soup), simmer, then add in any vegetables and extras (such as tortellini) that need a smaller amount of cooking time.

The recipe calls for ground turkey, we use ground dark meat as it has more flavor and fat, but you can do a ground turkey breast if you'd like.

Turkey — Breasts, Thighs, Legs, Ground Turkey (note the same rules applies for white / dark meat with turkey as chicken)

I also think most chicken recipes call for chicken breasts and part of my mantra about eating meat respectfully means using all parts of the animal so I think it's important to vary our meat consumption when possible.

For a change from red meat, chargrill some thinly sliced chicken breast instead.

A cold pan can make the under - side of the chicken a little soggy and the added oven - time required for cooking can make the breast meat dry.

I prefer to use chicken thigh meat which I find more flavorful, but you could also use chicken breast meat but cook it for a shorter time.

Then flip chicken over (skin side up), place on cooler side of grill, close grill lid and let chicken cook (3 - 5 minutes for breast meat; 12 minutes for bone in leg / thigh meat).

Dark - meat chicken is the best for grilling: Unlike lean breasts, thighs have plenty of fat, so they won't dry out.

Keep an eye on prices for whatever steaks you like (a decent porterhouse is a meal of itself, imho), chicken parts (legs and thighs are particularly good for soups and stews) and boneless skinless chicken breasts (good for sandwiches and anyplace where the meat will be a part of the larger meal, like casseroles or most Chinese foods).

Cook for about 1 and a half hours or until breast meat registers 155 degrees Use a spray bottle to spritz apple juice onto the bird every 20 to 30 minutes.

I prepare the meat as follows: Uncooked veal, mutton, lamb, pork, or beef, in three - quarter inch squares; chicken as for fricassee, but making three pieces of the breast, cross cut, two of each thigh, and two of each leg, for chickens in India are used when much smaller than English birds.

If there are some leftover cooked chicken breasts, grind the cooked meat in a food grinder or processor and freeze it for a ravioli filling.

All parts are legal but the dark meat has a bigger window for the cook as breast meat dries out so quickly.

You'll pull out the breast early on and use the white meat to garnish the finished bowls, but everything else stays and simmers for hours, enriching the stock with concentrated flavor and lip - smacking body.

Ask for a whole breast, skin on, bones removed when you order it at the meat counter.

We like to cook chicken breasts with the skin on because it helps keep the meat moist — this recipe calls for a little aromatic thyme and garlic to be tucked underneath the skin to flavor the chicken as it cooks.

Bring to a boil, then braise in oven until an instant - read thermometer inserted into the thickest part of breast registers 160 ° (165 ° for dark meat), 30 — 35 minutes.

I dig ground chicken in this pasta for its texture and the fact that it cooks in about 5 minutes, but you could easily sub two diced idiotproof chicken breasts or shredded meat from a store - bought rotisserie chicken.

Israeli biomedical engineer Amit Gefen says his plans for a lab - grown chicken breast are just the beginning of a new era in sustainable meat.

Next to that TOMRA Sorting Food has introduced the TOMRA QV - P, an in - line detector for the identification of chicken wooden breast - a condition that affects broiler chickens, making the meat hard and chewy.

Tender bite sized pieces of 100 % breast meat are lightly breaded and then fully cooked for ease of preparation.

Breasts can be cooked quickly for juicy meat and crisp skin, while legs and thighs, which have more of a chew to them (in a good way!)