Wednesday, October 1, 2014
It turns out that when you remove grains and dairy from your at-home cooking habit, and you don't cook much meat (if at all), you're left with very few choices. Hence this investigation into the preparation of pastured chicken. Luckily, I stumbled on a pretty much perfect method with my first attempt:
- Brine chicken for 15-30 minutes (30 minutes is best): 3 Tbsp salt dissolved in 3 cups warm water. Pour over meat in a shallow dish, like a pie plate. Add herbs & spices. Let sit 30 minutes. Pat brine off of meat.
- Follow TheKitchn's method for perfect chicken breasts. Flatten breasts. Heat 1 Tbsp olive oil on medium high. Reduce heat to medium and cook chicken breasts without moving them for 1 minute. Flip chicken breasts. Reduce heat to low. Cover pan and cook for 10 minutes. Turn off heat and let sit for 10 minutes. NO PEEKING.
- Om nom nom nom
I used about a pound of thin cut pastured/organic/etc boneless skinless chicken breasts from Trader Joe's. I did four pieces with the brining method and three with three different spices. Now I've got tender chicken breasts to stick in my lunch all week long!