Friday, April 23, 2010

How to buy, trim, store and thaw boneless chicken breasts

The convenience will cost you so stock up when they're on sale. Small breasts are usually more uniformly thick and will cook quicker and more evenly.

If they're too big, cut them. Remove the tnederloins, the small piece of meat on the underside so it cooks evenly. Press down on the top and slice horizontally through.

Free the portions right away in individual portions so they don't freeze together. Can be frozen for up to 6 months.

Thaw in the refrigerator for 3-6 hours.

Labels: ,

at

1 Comments:

Anonymous Anonymous said...

Great post! I’m looking to make some changes in my own eating habits and learning to cook, so I appreciate your insight a lot! Thank you. I recently stumbled upon this blog like I did yours and I thought your readers may appreciate it: http://burisonthecouch.wordpress.com/2010/11/04/food-for-thought/

I’ve started to look for blog help more regularly and I think I’m going to add your blog to my list as well. Thanks for the post!

-Amy

November 12, 2010 at 3:22 PM  

Post a Comment

Subscribe to Post Comments [Atom]

<< Home