How do you cook it?

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bs80

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Yep, saute on the shrooms, some rosemary, and wilted spinach at the end. Pat the chicken dry. Cut a pocket in the chicken breast and stuff. Brown on both sides and toss it in the oven at 425 with the potatoes on a separate roasting pan.
Hope it was as good as it looks. Incidentally, I've found that dry brining (fancy way of saying salt this shit out of the cock a day ahead of time) chicken is a must for me.
 

Randolphkeys

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Hope it was as good as it looks. Incidentally, I've found that dry brining (fancy way of saying salt this shit out of the cock a day ahead of time) chicken is a must for me.

Dry brine for bone-in... but this is boneless and then cut in half before cooking. IMO, the wet brine is key for a stuffed chicken breast. They are awful when they dry out!
 

bs80

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Dry brine for bone-in... but this is boneless and then cut in half before cooking. IMO, the wet brine is key for a stuffed chicken breast. They are awful when they dry out!
I defer to your experience -- I haven't done much with boneless breast. Everything I've seen from you indicates that you do your research though. Are you familiar with the Food Lab (Kenji Lopez-Alt)? I swear by his methodology, he's rarely let me down. I have a fucking engineering degree so that should be no surprise :chuckle:
 

Randolphkeys

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I need to read more of his stuff... I remember reading the Serious Eats website back a few years. I haven't been researching cooking as much the past few years but inspiration is always helpful.
 

bs80

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I need to read more of his stuff... I remember reading the Serious Eats website back a few years. I haven't been researching cooking as much the past few years but inspiration is always helpful.
Fair enough. I started off as an internet fan of his, but one day saw his book for sale on a random Costco trip, and the rest is history.
 
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Out of the Rafters at the Q

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I defer to your experience -- I haven't done much with boneless breast. Everything I've seen from you indicates that you do your research though. Are you familiar with the Food Lab (Kenji Lopez-Alt)? I swear by his methodology, he's rarely let me down. I have a fucking engineering degree so that should be no surprise :chuckle:
Kenji's the man.

When I want the basic, easy way to do things right I go to Alton Brown.

When I want to know the best way to do something, I go to The Food Lab.
 

Randolphkeys

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Oh, I did make a homemade pumpkin syrup two weeks ago that was a hit with Mrs. Keys. I have enjoyed it too.

Boil 2 cups of water with:
*Cinnamon stick
*5-8 cloves
*1/2 star anise
*2-3 cardamom seeds
*Inch of peeled ginger

After 15 minutes, pull out aromatics and stir in:
*Half a small can of pumpkin puree (4-6 ounces)
*1 cup sugar
*Grated nutmeg
*Healthy shake of allspice or pumpkin pie spice

Once it tightens up to a syrup, it is the flavor of the season. Smells amazing when you make it. You will get laid.

 

Out of the Rafters at the Q

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Oh, I did make a homemade pumpkin syrup two weeks ago that was a hit with Mrs. Keys. I have enjoyed it too.

Boil 2 cups of water with:
*Cinnamon stick
*5-8 cloves
*1/2 star anise
*2-3 cardamom seeds
*Inch of peeled ginger

After 15 minutes, pull out aromatics and stir in:
*Half a small can of pumpkin puree (4-6 ounces)
*1 cup sugar
*Grated nutmeg
*Healthy shake of allspice or pumpkin pie spice

Once it tightens up to a syrup, it is the flavor of the season. Smells amazing when you make it. You will get laid.

Amoretti's syrups are really good if you're lazy. I buy both their crema di pumpkin and pumpkin spice and combine them to make a pretty close to Starbucks Pumpkin Spice Latte flavor.
 

Randolphkeys

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There are two kinds of people in the world:

The people who save the "burrito butt" for the next morning and fry an egg on top... and the people who do it wrong and throw the burrito butt away.

PXL_20211014_142134731.jpg
 

Sebastian

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There are two kinds of people in the world:

The people who save the "burrito butt" for the next morning and fry an egg on top... and the people who do it wrong and throw the burrito butt away.

View attachment 6713
I'm driving up right now.
 

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