I've read a couple articles on here on how to prepare chicken. One article did help, but the others didn't and that's why I'm starting a thread.
Ive tried many many techniques on cooking boneless skinless chicken, but whenever I sat down to eat it I was very disappointed. I've tried grocery store boneless skinless chicken, organic boneless skinless, and even spent $30 on bell and Evans chicken from Whole Foods. Bell and Evans came out the best, but the inside was dry, tough, and tasteless.
Yes, I know boneless skinless chicken has no fat and what I'm encountering is normal. However, how come whenever I go to a Hibachi and the chef throws boneless skinless chicken on the hibachi it tastes so much better?
My cholesterol a little high and I've been through 2 heart transplants. I can only eat red meat once every 10 days. This is why I can I only eat lean meats.
Should I buy farm raised delivered to home chicken? I want to get this right. I've been struggling with this for quite sometime and would appreciate any feedback. Thank you
Ive tried many many techniques on cooking boneless skinless chicken, but whenever I sat down to eat it I was very disappointed. I've tried grocery store boneless skinless chicken, organic boneless skinless, and even spent $30 on bell and Evans chicken from Whole Foods. Bell and Evans came out the best, but the inside was dry, tough, and tasteless.
Yes, I know boneless skinless chicken has no fat and what I'm encountering is normal. However, how come whenever I go to a Hibachi and the chef throws boneless skinless chicken on the hibachi it tastes so much better?
My cholesterol a little high and I've been through 2 heart transplants. I can only eat red meat once every 10 days. This is why I can I only eat lean meats.
Should I buy farm raised delivered to home chicken? I want to get this right. I've been struggling with this for quite sometime and would appreciate any feedback. Thank you
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