Chicken is my cooking nemesis.
There was a time that I stirred clear of cooking chicken, well it was not too hard as I don't really like chicken. In fact, it would be the last thing I order unless I am in a chicken place--obviously.
There was too many beef, pork and fish recipes that I wanted to try anyways.
If I really NEEDED to cook chicken, I'd boil it first. Then I'd brown it in the oven or on a pan. That was that. No baked chicken.
However, as with life there will come a point when you need to overcome your past failures. It was funny how my meat thermometer decided to bail on me the first time I wanted to cook chicken without the pre-boil ceremony I had gotten accustomed to.
I picked (I was not going to make it easy) Chicken Roulade. I have not done roulade anything, so this was exciting.
I also was not too ready--I did not have cooking twine. I'm sorry to say that I used silk yarns to tie around the flattened, stuffed and rolled chicken breast!
The spices I had were my favorites, chives, butter, garlic, crispy chicken skin, rosemary and salt. I kept it pretty simple. Today, it was about cooking moist chicken that is brown outside.
I can't be happier with the end result. I was surprised on how it came out. Admittedly I was a little scared slicing through and you can see the hesitation I (and my knife blade) had slicing through.
Looking forward to cooking more chicken--though probably still not as much as other proteins :)
There was a time that I stirred clear of cooking chicken, well it was not too hard as I don't really like chicken. In fact, it would be the last thing I order unless I am in a chicken place--obviously.
There was too many beef, pork and fish recipes that I wanted to try anyways.
If I really NEEDED to cook chicken, I'd boil it first. Then I'd brown it in the oven or on a pan. That was that. No baked chicken.
However, as with life there will come a point when you need to overcome your past failures. It was funny how my meat thermometer decided to bail on me the first time I wanted to cook chicken without the pre-boil ceremony I had gotten accustomed to.
I picked (I was not going to make it easy) Chicken Roulade. I have not done roulade anything, so this was exciting.
I also was not too ready--I did not have cooking twine. I'm sorry to say that I used silk yarns to tie around the flattened, stuffed and rolled chicken breast!
The spices I had were my favorites, chives, butter, garlic, crispy chicken skin, rosemary and salt. I kept it pretty simple. Today, it was about cooking moist chicken that is brown outside.
 |
| just roll with me, roll with me. |
I can't be happier with the end result. I was surprised on how it came out. Admittedly I was a little scared slicing through and you can see the hesitation I (and my knife blade) had slicing through.
Looking forward to cooking more chicken--though probably still not as much as other proteins :)
