Chicken - cold....
Discussion
I am on a low carb diet so my lunch tomorrow will be a vegetable salad.
The next day I want a vegetable salad but also osme chicken. I always eat chikcen hot but I have seen some people bring in chicken for lunch and of course cut up bits are used in sandwiches
presumably once its cooked you can chill it and eat later.
Question is, what is the best way to cook it so it tastes nice cold the enxt day? I guess something like roast chicken which is really haevily cooked will just taste dry as hell.
Any thoughts?
The next day I want a vegetable salad but also osme chicken. I always eat chikcen hot but I have seen some people bring in chicken for lunch and of course cut up bits are used in sandwiches
presumably once its cooked you can chill it and eat later.
Question is, what is the best way to cook it so it tastes nice cold the enxt day? I guess something like roast chicken which is really haevily cooked will just taste dry as hell.
Any thoughts?
Diet?? Cold turkey, morelike!
Actually that ain't so silly. The supermarkets always pile it high and sell it cheap well before xmas.
I'd buy a turkey crown, season well and roast with some sausage based stuffing. Slice and freeze. Should keep you going 'til the new year.
Actually that ain't so silly. The supermarkets always pile it high and sell it cheap well before xmas.
I'd buy a turkey crown, season well and roast with some sausage based stuffing. Slice and freeze. Should keep you going 'til the new year.
Edited by pacman1 on Monday 22 November 20:43
Get some chillis, I use scotch bonnets and bird eyes but they're pretty hot. Chop quite a heavy measure of ginger, and crush a garlic clove or two.
'Kiev' the chicken (I'm unsure of the proper term) by holding the knife at a very shallow - almost flat - angle to the back of the breast, slide it in, and move the blade towards the edge of the breast but, retract, flip the knife over and do the same for the other side and you'll have a nice pocket.
Chop chillis, ginger and garlic nice and fine, mix it together with a decent knob of butter in a bowl with the back of a spoon to crush things up. Pop a spoon full in each breast.
Outside of the breast can be left, or if you want yet more flavour wipe it around the bowl you mixed the stuff together in, bit of salt and pepper, folding the narrow end of the breast over the incision you made, wrap the lot in bacon and stick it in the oven on 180c for a bit.
I made 3 the other night, two were a meal, the other I kept in the fridge until the next day and sliced fairly finely. It works really, really well cold. Far better than I expected, and takes a slightly different flavour on, and provided you don't overcook it you're left with a tasty, moist breast with a nice crispy bacon shell and plenty of spice. Pack some chewing gum so you don't have knockout breath all afternoon and you're winning.
Works fine on low carb diets too - I'm on around 10g carbs a day atm and it's a staple for me ( no negative effect on ketosis or anything, and chillis are great metabolism boosters - upto 25% increase for regular eaters apparantly, hence me narfing loads of the buggers every day
)
I was going to start a thread for low carb food ideas tomorrow h'actually. Try it, only takes 10 minutes to prep and not long to cook
'Kiev' the chicken (I'm unsure of the proper term) by holding the knife at a very shallow - almost flat - angle to the back of the breast, slide it in, and move the blade towards the edge of the breast but, retract, flip the knife over and do the same for the other side and you'll have a nice pocket.
Chop chillis, ginger and garlic nice and fine, mix it together with a decent knob of butter in a bowl with the back of a spoon to crush things up. Pop a spoon full in each breast.
Outside of the breast can be left, or if you want yet more flavour wipe it around the bowl you mixed the stuff together in, bit of salt and pepper, folding the narrow end of the breast over the incision you made, wrap the lot in bacon and stick it in the oven on 180c for a bit.
I made 3 the other night, two were a meal, the other I kept in the fridge until the next day and sliced fairly finely. It works really, really well cold. Far better than I expected, and takes a slightly different flavour on, and provided you don't overcook it you're left with a tasty, moist breast with a nice crispy bacon shell and plenty of spice. Pack some chewing gum so you don't have knockout breath all afternoon and you're winning.
Works fine on low carb diets too - I'm on around 10g carbs a day atm and it's a staple for me ( no negative effect on ketosis or anything, and chillis are great metabolism boosters - upto 25% increase for regular eaters apparantly, hence me narfing loads of the buggers every day
)I was going to start a thread for low carb food ideas tomorrow h'actually. Try it, only takes 10 minutes to prep and not long to cook
Edited by Stu R on Tuesday 23 November 01:31
sherman said:
Try cooking some thighs and legs rather than breasts and pick the meat off the bones. I think that the dark meat has more flavour than the white meat.
Totally agree. 20 minutes @ 190c on a baking tray.Nice moist chicken that will keep for a few days and easy finger food.
Garlick said:
Sorry for going O/T but it took some people eating cold chicken at work for you to realise it could be done? You have never seen cold chicken eaten before, ever?
Anyway, good luck with the diet and all that.
Kind of.Anyway, good luck with the diet and all that.
I have always eaten cold chicken after we had cooked it.
I didn't really consider it as an actual part of a lunch meal til I saw others having it at work. I am traditionally a cheese and tomato sandwich man.
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