tag:blogger.com,1999:blog-21503568.post376951023287104803..comments2023-11-03T06:32:28.410-04:00Comments on Staring At Empty Pages: My favourite thing to do with chickenBarry Leibahttp://www.blogger.com/profile/14205294935881991457noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-21503568.post-27035489533219151602007-10-21T17:28:00.000-04:002007-10-21T17:28:00.000-04:00A raised braised forkful to you, my friend! Letti...A raised braised forkful to you, my friend! Letting it "rest for at least 5 minutes" will now be my official excuse for running around to catch up with the side dishes, beverages, etc.<BR/><BR/>As for other delightfully delicious courses, my plan this week is to finally use that glorious pumpkin cheesecake recipe you shared with me last year.<BR/><BR/>Hugs and bon appetit!<BR/>That DC Beatty Towers GirlAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-21503568.post-5733504140356828562007-10-15T15:45:00.000-04:002007-10-15T15:45:00.000-04:00On temperature:If you're squeamish, you can go for...On temperature:<BR/>If you're squeamish, you can go for 160 to 165 instead of 155 to 160. Remember that the temperature will rise as you let the meat sit (you should always let it rest for at least 5 minutes before serving), so if you stop cooking between 155 and 160, it'll be at 160-ish when you serve it.<BR/><BR/>My experience is that chicken <I>breasts</I> at 160F are properly cooked, with no pink remaining, and that thigh meat needs a somewhat higher temp (165-ish), but is moister and can tolerate that.Barry Leibahttps://www.blogger.com/profile/14205294935881991457noreply@blogger.comtag:blogger.com,1999:blog-21503568.post-60872137629305097512007-10-15T15:06:00.000-04:002007-10-15T15:06:00.000-04:00I've made pan-cooked chicken just like this, and i...I've made pan-cooked chicken just like this, and it is excellent. I usually use a cast iron pan, and sometimes I use the oven for part of the cooking.<BR/><BR/>The browning is, indeed, essential to flavor. Just ask Louis-Camille Maillard!<BR/><BR/>The USDA recommends cooking whole poultry to a safe minimum internal temperature of 165 °F -- measured at the thickest point. I tend to like it a little more done than that.<BR/><BR/>The danger of drying out can also greatly be reduced by brining. Although, I'm not sure this is usually necessary or desirable for pan-cooked chicken.<BR/><BR/>You're making me hungry.JP Burkehttps://www.blogger.com/profile/16796725364997136448noreply@blogger.com