If you’ve ever had a chicken breast fall apart while you’re cooking, you know how hard it is to get it back together. Here’s my solution. Place the chicken breast under the broiler and let it roast until the juices run clear and the skin turns black and crispy. Then, cut into thin strips, slice the skin off, and serve.
Sounds like a great way to spend your Sunday afternoon.
Thats exactly how I would do it, too.
I’m happy to report that it works like a charm. The chicken is so tender that it barely needs the skin, and the skin comes off easily when you’re finished. Just imagine having a chicken in your kitchen, with every one of its juicy little innards. It would be a wonder to behold.
I’ve had a couple of chicken recipes that I liked that weren’t quite so successful in the kitchen, but I’d still like to try the one you are about to read. I’m sure I can come up with a way to cook this chicken without having any skin, so please let me know if you try it out.
To me, the chicken that comes out of the oven looks like a crispy, crispy skin. I can eat it right out of the oven. If you don’t have a thermometer handy, you will probably need to hold it as it is cooking. I just put it in the oven with the skin on and let it sit for five minutes, then I put it in the fridge for 30 minutes.
It goes without saying that if you are going to cook something that is skinless you should just cook it in the oven. I would suggest putting the chicken in a microwave oven with the skin on and letting it cook for 30 minutes. After which you can either take the skin off or cut it into pieces.
I don’t think anyone would argue against going the skinless route. I think it would be less messy. I am not sure if they would also say it’s more effective either. I would guess the skinless version would be easier to put back in a fridge than the skinned one.
My suggestion is that the skinless version will be easier to put into a fridge and I am not sure if this is because the skin is harder to peel from the chicken.
It’s also easy enough to freeze. I have an ice pick that I use to make chicken skin, so I would suggest trying that.