Limited Time: Grab your FREE Box of Dark Chocolate Almond Bars Get Yours>>Close
Results 1 to 6 of 6

Thread: Help with Chicken!

  1. #1
    Join Date
    Feb 2011
    Fairfax VA

    Help with Chicken!

    Shop Now
    I spent my last $10 (literally) on "free range" organic chicken from Trader Joe's. I pan fried one breast like I usually do, and it was so tough I really couldn't chew it. I have bad teeth, and really stringy or chewy foods are problematic. I tried baking the next breast in foil with veggies and it was still tough as hell. I have one breast left... is there any secret to making it more tender??

    I always get my meat from the local butcher, who sources from farms within a 60 mile radius of the store. Not making this mistake again! The Trader Joe's chicken reminds me of the time my dad fed us an old, old hen from the chicken coop. Blech.

  2. #2
    Join Date
    Jan 2011
    Brining can help....(soaking in a saltwater solution for several hours) but that is more for moisture

    Marinade with acid can break down the fibers a bit.

    I would marinate for 24 hours and then dice and stirfry. The low cooking times and the smaller pieces should be more forgiving.
    MTA: because it is rare I dont have more to say

    "When I got too tired to run anymore I just pretended I wasnt tired and kept running anyway" - my daughter Age 7

  3. #3
    Join Date
    Mar 2011
    los angeles & honolulu
    my favorite way to prep chicken is roasting... ALWAYS a winner... never fails... super easy, 'tender' and delicious... plus you have food for the next few days to a week (depending on how big/small the chicken)... otherwise you can stew or grill... marinating helps also.

    the secret to grilling/cooking chicken is... leave it alone. don't mess with it once you put it in the pan (unless you've chopped it up, etc)... if you have a piece of thigh sitting on the grill--let it cook, covered (make sure your heat is not super high--med/high is good)... flip it once it looks like it's almost cooked through and then leave it for a few minutes... then check to see if it's cooked.

    otherwise, i think you can google more descriptive tips hope this helps.

  4. #4
    Join Date
    Sep 2010
    Nort West Sydney, Australia
    Once chicken dries out, it's all over.
    Wrap it up (good) in tinfoil with some butter and maby a splash of water then bake it.
    If it still feels like you are taking a bite out of Madonna's calf, you must have got one tough old bird - so take it back.

  5. #5
    Join Date
    Dec 2010
    SF, California
    I normally bake it in organic butter. I add a little course salt and pepper. I cook it for 20-25 minutes at 325-350 degrees and it has never turned out dry or chewy.
    "If man made it, don't eat it" - Jack Lallane

    People say I am on a "crazy" diet. What is so crazy about eating veggies, fruits, seafood and organ meats? Just because I don't eat whole wheat and processed food doesn't make my diet "crazy". Maybe everyone else with a SAD are the "crazy" ones for putting that junk in their system.

  6. #6
    Join Date
    Sep 2009
    Shop Now
    Maybe make soup? Do you have any broth kickin' around?
    The more I see the less I know for sure.
    -John Lennon

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts