boiling chicken breasts?

Question

Hi...first off i am paranoid about salmonella and other sicknesses by not cooking meat enough...here is where the problem lies.....i can't cook because i always over cook things because i am afraid its not cooked all the way through....if the chicken even seems to be slightly pinkish..i keep cooking to where it is white all the way through, but then the chicken is so dry...even though its boiled in water....how can i boil chicken breasts without drying them out but cooking them fully??? I have tasted other peoples chicken and its always so juicy and delicious...but not mine.....please someone help!!

well i only boil it because that is what the recipe calls for...no seasoning...its for chicken and dumplings....just cooked chicken...plain...to add to it.. i do hate it to be dry...i cooked it a bit above medium today for a while so i am hoping that it didn't dry out much....normally i have it at a rolling boil the entire time...thats probably why it dries out

Answer 1

Good heavens, quit boiling your chicken breasts!!!! You can achieve the desired effect of killing off bacteria by increasing the internal temperature to 185 degrees. This can be accomplished by grilling, roasting, or frying. Marinate your chicken overnight in your favorite Italian Dressing and then put on the grill or oven. Bake for approximately 45 minutes at 350 degrees. If you pierce the chicken and the juices come out clear, you're usually ok. If there is any pink, then keep cooking!

Answer 2

The best cooking technique for you is to braise meats. you can seal in juices and flavour by searing it first. Meaning, in a very hot, oiled pan, darken all of the outside. Then, place in a covered casserole dish or roasting pan with some olive oil and any flavourful liquid you like. Beer makes a wonderful flavour, apple juice works great for pork (don't forget some salty flavour too), white wine for chicken...I use the leftover juice and drippings to finish off a white sauce....chicken broth, beef broth, V8 juice...the possibilities are endless. The great thing about braising is that it is done at a moderate temp (350 degrees fahrenheit) for a long period of time; however, since you're doing it in liquid, it doesn't dry out. You could cook your chicken for an hour or so. Add nice flavours like onion or garlic to the liquids to infuse the meat with flavour. Good luck!!

Answer 3

(L)
57 AND HONEY GLAZED KABOBS

3/4 cup Heinz 57 Sauce
1/4 teaspoon Morton's hot salt
1/2 cup honey
3/4 teaspoon garlic powder or fresh cloves garlic, minced
1/4 cup balsamic or red wine vinegar
4 skinless chicken breast halves, divided widthwise
cherry tomatoes
green or red bell peppers, quartered and seeded
small white boiling onions or Vidalia onions, quartered
2 inch cubes eggplant, yellow summer squash or zucchini
olive oil or olive oil spray
garlic and onion powder
salt and pepper to taste
kebab skewers

In a small saucepan, combine the first five ingredients. Bring to a boil, reduce heat and simmer for 10 minutes. Pour off 3/4 of the sauce into a separate bowl and save for brushing vegetables while grilling. Note: optionally reserve 1/4 cup for use at table in a separate serving bowl.
Add the chicken pieces to the cooled mixture remaining in the saucepan and allow to sit for 10 minutes while heating up the grill.

Meanwhile, wash and chop the vegetables into one or two inch slices or cubes; peel the onions, quarter the peppers. Leave cherry tomatoes and small boiling onions whole. If using Vidalia Onions, quarter them to fit on skewers.

Soak the bamboo skewers in water (or use metal ones). Alternately thread chicken and vegetables on to skewers. Spray or brush vegetables with olive oil. Sprinkle lightly with garlic and onion powder.

Grill over white hot coals 12 to 15 minutes, turning often, until chicken is cooked. Brush liberally with 57 sauce mixture from bowl (discarding any sauce remaining in pan).

Grill and continue to brush with sauce until kabobs are glazed and nicely browned.

Season with salt and pepper to taste.

Note: Lamb, beef, or pork cubes may be substituted for the chicken. Marinate in refrigerator for several hours for best flavor.

Answer 4

185 degrees is too much, 165 will kill bacteria. You can poach chicken in water and some spices. Poaching is around 190'ish. You can then make a sauce out of the water by reducing, roux, or corn starch.

Answer 5

Buy a meat thermometer and make sure that the temp of all meats is at least 160 degrees. Then you won't have to over cook anything.

Answer 6

i always use boneless skinless chix breast, and i cut it up in i inch pieces befor boiling that way it is all evenly cooked at the same time.and cook it slowly because cooking it too fast will definitly dry it out.last but not least check the temperature to the exact temp (140-160 degrees)

Answer 7

Don't boil it roast it in a covered pan. The steam will penetreat it and kill everything and the flavor will stay in.
Besides the salmonella isn't in the meat, it gets in the outside from unsanitary handling. skin it, the skin isn't good for you anyway.