15 lbs of Chicken Breast

you don't need marinade with that recipe mang, but if you insist on marinating it, use herdez green salsa

Here's what I got so far, need some more ideas Veeky Forums

I'm doing a chicken pasta tonight with zucchini

It's boring chicken breast. Asking what to do with it is like asking for a lesson in basic cooking 101. You can literally just put it on a sheet try, pour sambal olek (or literally anything) over it, and bake. Serve over rice with whatever vegetable that's cheap and in season and you have a tastier, more nutritious meal than any bachelor chow food hack the people here who normally eat chicken breast would recommend.

-Frank's Red Hot chicken. Dust in Tony Chachare's, Let it sit in a ziplock with the hot sauce, and grill.

-Chicken Parmesan. Butterfly, S&P, soak in buttermilk, flour, egg wash, bread crumb and parmesan, then pan fry. Put it under the broiler with mozarella and parmesan, serve with red sauce.

-Chicken Stir Fry. This one doesn't need explaining, just get marinades and vegetables to suit your fancy.

-Chicken-Stuffed Chicken. Make three pockets, fill with ketchup, mayo, and mustard, pan sear. Blend, put in another chicken breast, and cook that one up. Season with salt, pepper, and whatever else you want beforehand.

That should get you started...

Cut it into strips, place the strips in some egg wash.

Next to that, put in a cup of bread crumbs and some seasoning in a bowl or something, i like lemon pepper + a bit of salt.

Bread the egg covvered chicken and fry it up in a pan of oil, canola or peanut is good enough. Make sure its at least half an in of oil.

There ya go, cheap, home made chicken tendies

Mix some flour into the bread crumbs too if you want to make em a bit more even. Like 1/4 cup flour for every cup of bread crumbs.

How do you know if the onion is mild?

duh, still cook some good food tho

fried rice
general tso's chicken
chicken tikka masala

make yakitori

Tikka masala is good
Only brit food i truly enjoy

OP here. Have a ton of chicken, most of it is getting frozen. I'm marinating a whole breast. Might as well roast half. Anyone have any suggestions for a spice rub?

I used this last time I smoked some chicken and pork. Was pretty good. Remember that 1/4 cup is 4 tbsp so you can reduce the amount made to whatever.
allrecipes.com/recipe/240076/southern-style-dry-rub-for-pork-or-chicken/

Smoked paprika, garlic powder, onion powder, salt, pepper, brown sugar.
Bake for 15 minutes then wrap in foil and slide in a knob of butter. Bake a bit longer.
Wa la.

All the recipes I've been wanting to use lately require brown sugar. I should get some

Do you have molasses?

No, only treacle and honey.
Would that work?

Kind of, Treacle is halfway to molasses. Brown sugar is just white sugar and molasses.

Not even the guy you're responding to originally though, both honey or treacle would work for chicken recipes. Honey pecan chicken is tits.

We are going to do a honey cream sauce tonight. Candied pecans. You're a genius.

Here's the bird roasting.

It's a disclaimer of sorts. The chicken is raised without hormones and steroids because it's not allowed. They act like they're providing a superior product when the truth of the matter is that they can do no less.

** Federal Regulations Prohibit The Use Of Added Hormones Or Steroids In Chicken

OP here. While the bird is roasting, I'm going to put a honey cream sauce together for chicken and serving with nuts as previous user mentioned earlier. If I understand right, it's honey, mayo, soy sauce, and wasabi powder. Any feedback before I give this a shot?

use shallots then m8 if u want a guaranteed mild onion

Sounds kind of all over the place, dude. Crush up the nuts a little with a mallet in a ziplock, melt butter on the stove, throw in the cream, honey, and nuts, then the chicken to coat.

Slightly undercook the chicken so you can finish it in the sauce.

I'm just baking a chicken tonight, simple herb rub. Honey sauce just for fun.

Anything worth doing, is worth doing right.

I digress. Just took it out, letting it rest.

Looks nummy..

Looks overdone, make a mental note if it is.

I like pan searing on each side then finishing in a more gentle oven. Or you could go autistic America's Test Kitchen route and "revers sear" by "dry sous vide" in a low gentle oven, then searing on the stovetop.

Somebody thought the wicker pan holder was oven safe.

Doh

Turned out pretty well. Not a bad price per meal for what I'm getting.

A little overdone, adjust next time for better results. Doesn't matter if you like it, though.

That looks fucking delicious and I even like the char on the skin. 10/10 imo user

Thank you, user! 400 degrees for 50 min, brief Italian dressing marinade, parsley paprika pepper, kosher salt.

Looks ok, a little pink though IMO.

This thread reminded me of something

Is there anything wrong with just tossing chicken in a bowl of cold water to thaw it?

I always worried about the whole "COOK IT IMMEDIATELY AFTER THAWED point, but I keep letting chicken go bad because it goes bad in a few days and I forget about it.

???

Just put them in the fridge for a day or two. Or if you want to thaw and use it that day, put it in cool water for a few hours. Don't know where you got your shitty advice from...

>put them in a fridge for a day or two
I do that, and then I don't get around to cooking it or something and it goes bad.

I've just never really used the cold water method, that's all.

I've always been anti-sticky, but the one thing I know is damn well indisputable is how to thaw frozen protein. It's how every restaurant does it, and Alton Brown even had an episode both demonstrating and explaining the science behind why it works.

I throw it in a bowl of salt water and leave it out on the counter. It sits there for like 4 hours, then I bake to 160. Never been sick.

It's a technique only useful specifically for meat, better referred to with a one syllable word of only four letters rather than a two syllable word of seven letters, you total retard.

Make little cuts and stuff with garlic and butter then throw salt and pepper on it them put it in the oven. Juicy, flavorful, generally a good time.

Lemme hop on this train by offering another crock pot recipe.

Pick up a family can of cream of chicken (or just two regular cans)
Can of chicken broth (or just use bullion cubes)
Your favorite stewing vegetables and potatoes. (Potatoes are a staple for most stews and the likes I make)

Put the cream of chicken into a crock pot, add a can of chicken broth, stir it all together. Cut the chicken into chunks. (You could probably do it whole but that's up to you) Then chunk and add potatoes.

Cook on high for 2 hours, or on mine I find low at 3 hours works. After this time period, add the remaining vegetables you bought, and then add dumplings. If you're not lazy, you can make them yourself. Otherwise, what works for me is to just buy a can of biscuit dough, rip it up, and throw it in. (I mean it works.)

Cook one more hour, and you have tasty Chicken and Dumplings for minimal effort. I make this more than I should.

Post deals?

Not sure what all we can get yet besides corn(obviously). I'm hoping they'll have green beans, white potatoes, and various greens, but I'm not holding my breath...

If you have a senior discount then it's effectively $0.36 per can.

I've been trying to eat low carb. It's tough.

You could skip some of the carb heavy things I would imagine.

I honestly don't know about the carb content of cream of chicken

>a little over done
>still has pink
you shouldn't eat raw chicken anón

looks good though, maybe just a few minutes more

Well then, the problem is clearly you if you Dont have the mental efficiency to not let it go bad

wtf is anti-sticky?

Being opposed to the idea of Veeky Forums having a sticky post.

My mother used to make this all the time when I was a kid, even down to the Bisquick dumplings lol

i don't see any pink in that picture, m8

>quinoa
>organic meme drink

>$1/lb
>not getting $100 worth and freezing it to feed you for fucking months
I've never seen chicken that cheap around here, but my local grocery has that price on pork
Chops, roasts, sausage and loins for $1/lb year round.
I don't know how they do it, and I honestly don't think I want to.

Tyson chicken is shit.

...

What's wrong with quinoa? It's an all around better grain than rice.

Not that guy but acv has been proven to have an effect on insulin resistance when drunk before eating carbs. Also not that bad desu.

Alright, I've had a few people here talking about my quinoa pasta on the thread since I've posted last night. I have the other half breast marinating in the fridge since last night. Going to make some veggie basil chicken pasta with it when I get home soon.

Of course it is when they hire people like Costanza.

I wanna try that chicken beer though

About 26% of the weight of a split breast is bone and cartilage (an additinal 9% is skin and fat).

So de-bone them. Between them all, you should have enough bone/cartilage for roughly 2litres/quarts of stock.

Freeze the meat for future uses. I like to run 80% lean breast meat and 20% skin/fat through the mincer to make chicken meatballs. Works best if the skin is frozen at least partially.

Sorry I'm late guys. You ready to do some cooking?

>Using leftover chicken marinade as a salad dressing
What a terrific money-saving idea!

Are you retarded

Ok we are about done

*What a terrific salmonella-inducing idea!

>Using leftover salad as a chicken marinade
What a terrific money-saving idea!

I used salad dressing as a marinade and threw the leftover away.. Dunno what you guys are talking about.

Here's the basil Parmesan chicken base olive oil mixture

Vegetables..

Quinoa noodles

>$2.20/kg chicken.
>The BIG SAVE CHICKEN BREASTS are $19.82 in my province, conversion would be $15.32 USD

Why the fuck is literally everything in my country one giant ripoff? Even if you ignore some quality control, almost all the standards in Canada are the same as the USA because NAFTA, especially with food.

Beer costs double, flights are double, books are 25-100% higher, now chicken, ON SALE, is literally 7x as expensive.

Your government probably provides services. They require tax money.

Your economy sucksworse

>Require tax money.
Dude, the definition of infrastructure for my government federally includes 'social infrastructure' that can help mold the minds of future generations.

The idea of progress with my provincial government is raising my income tax, raising corporate taxes, introducing $15/h wages, and introducing a carbon tax that will cost city homes an extra $500/yr, all in a recession that can't afford that shit... Why? So they as a party can prepare my province, an oil province, for a ideological green doctrine that will cost my country 3 times it's current debt for nothing.

Healthcare spending? Fine.
Education? Ok, within reason.
Actual infrastructure for industry and public? coo

But two levels of government in my country are presently full retard.

I feel you, as a fellow Canadian. Why can't Liberals govern?