Tuesday, April 12, 2011

Chicken Breast

Maybe I'm alone in this, but I can't seem to trim the fat from boneless skinless chicken breasts without taking off way too much chicken with it. I was complaining about this to my mom the other day, and she offered me the simplest advice.

When you're thawing your frozen chicken, don't thaw it all the way. If you leave it a little frozen, the chicken will be firmer, and that will allow you to cut off just the fat. It seemed so obvious after I tried it! Added bonus: if the chicken hasn't thawed all the way, you won't have to deal with that slimy feeling.

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