Dry Chicken Problems!

[Mark T]

My little boy has been moaning about what's on the dinner table again, so it's time for a menu refresh!

However between his Vinegar allergy, my wife's IBS and my preference to keep the carbs down (and a general intention that we eat as a family) we are struggling to put in a few new things.

We did used to do chicken breast, but generally my chicken seems to turn very dry when I grill or oven cook it. I did use to layer a slice of cheddar over each breast but that was almost guaranteed to set off my wifes IBS.

So any suggestions for how you can either grill or oven cook chicken yet maintain the tenderness?

 

[Cat1964]

My little boy has been moaning about what's on the dinner table again, so it's time for a menu refresh!

However between his Vinegar allergy, my wife's IBS and my preference to keep the carbs down (and a general intention that we eat as a family) we are struggling to put in a few new things.

We did used to do chicken breast, but generally my chicken seems to turn very dry when I grill or oven cook it. I did use to layer a slice of cheddar over each breast but that was almost guaranteed to set off my wifes IBS.

So any suggestions for how you can either grill or oven cook chicken yet maintain the tenderness?

Have you tried bacon for covering the turkey. That keeps it moist 🙂

 

[LeeLee]

Several ideas from me...

- Roasting bags work beautifully for keeping the moisture in.
- Toppings I've tried include Philly Light, roasted red pepper and bacon.
- Cooking the chicken with the skin on retains moisture - remove it before it hits the plate.

 

[Marier]

Where do you buy them from .It could be that thers just rubish chickens sorry dont mean to be cheeky, 🙂 Best Chickens usually free range

 

[Marier]

George Foreman grill i find with ours keeps them lovely and moist when served .

 

[HOBIE]

Have you tried chicken stir fry. Veggies in a box from morrisons, noodles & bobs your uncle 🙂

 

[Hanmillmum]

I second for the roasting bags, I find they work well for all meats to keep tender and succulant.

 

[Mark T]

Thanks for the suggestions.

Up to now I've packaged the meat in little parcels made using foil - but that doesn't seem to stop all moisture from disappearing. Possibly proper bags might help.

Some of the other suggestions I'll bear in mind for little one and me 😉 some of them would trigger my wife's IBS (most things will).

The George Foreman does actually work well - but as we have very limited space in the kitchen - the small one we have can only really do a single breast at a time. It tends to be much better for doing chunks or strips of chicken rather then breast I find.

I'm also considering if to try casseroling the chicken instead.

 

[LeeLee]

Mark, if you're already wrapping the chicken it could simply be a case of over-cooking. There's a fine line between cooking enough to kill all the bugs and making shoe leather. Casseroles are far more forgiving, as is poaching in stock.

 

[AlisonM]

You might try making chicken parcels. Cut squares of baking and place a chicken breast on it with some chopped onion, tomato and fresh herbs, plus a little salt and pepper, then add a tablespoon of water or white wine and wrap carefully so it won't leak. Be sure to leave an air pocket at the top for the steam. Place in the oven at 180 for 30/40 minutes (depends on your oven and the size of the breasts) and serve with your choice of sides. This works with fish too and I've done it with lamb chops though you need to brown those first.

Sorry, just spotted the bit about the parcels.