momee Posted July 31, 2009 Share Posted July 31, 2009 Do you ladies find one over the other a better method? Roasting sounds easier actually, with boiling I'll have to watch it... Quote Link to comment Share on other sites More sharing options...
NoPlaceLikeHome Posted July 31, 2009 Share Posted July 31, 2009 :lurk5: Quote Link to comment Share on other sites More sharing options...
petepie2 Posted July 31, 2009 Share Posted July 31, 2009 I always roast chicken parts....it just tastes better and the texture is better.....brush with olive oil and salt....roast at 400.... Quote Link to comment Share on other sites More sharing options...
Perry Posted July 31, 2009 Share Posted July 31, 2009 I poach chicken breasts. I've never poached a whole bird but I'm sure you can. I wouldn't boil it, as the chicken tends to dry out. Roasting would be fine. Quote Link to comment Share on other sites More sharing options...
astrid Posted July 31, 2009 Share Posted July 31, 2009 I always roast chicken parts....it just tastes better and the texture is better.....brush with olive oil and salt....roast at 400.... This is exactly what I do for chicken salad, pot pie, or other casserole-type things. Lovely flavor, and less mess since I never manage to poach chicken without it boiling over and making a really bad mess all over my stovetop. Astrid Quote Link to comment Share on other sites More sharing options...
Laurie in CA Posted July 31, 2009 Share Posted July 31, 2009 Definitely bake it, and with bones is much better than boneless. I just started buying big packs of chicken breasts with bones and skin, then put tarragon, salt, & pepper on them. Bake at 350 for an hour or so. They get nice and brown, very juicy, smell wonderful. I use a couple, then refrigerate or freeze the rest for another couple of meals. I usually get quite a bit of juice and of course save that too. Oh, I use my big blue roasting pan with the lid off. Quote Link to comment Share on other sites More sharing options...
kamom Posted July 31, 2009 Share Posted July 31, 2009 I have often baked it first and then cook the bones a second time around for broth. I usually think it's a waste not to get broth out of a chicken and have found this works great. Quote Link to comment Share on other sites More sharing options...
aggieamy Posted July 31, 2009 Share Posted July 31, 2009 I throw mine in the crockpot on low for about 8 hours after seasoning it. Works out great! Quote Link to comment Share on other sites More sharing options...
Gretchen in NJ Posted July 31, 2009 Share Posted July 31, 2009 I am going to vote for roasting the chicken. Your end product will have a much better flavor. Quote Link to comment Share on other sites More sharing options...
TulaneMama Posted July 31, 2009 Share Posted July 31, 2009 I have often baked it first and then cook the bones a second time around for broth. I usually think it's a waste not to get broth out of a chicken and have found this works great. ITA!!! I have to have my broth to can ans save for a later date. I throw mine in the crockpot on low for about 8 hours after seasoning it. Works out great! excellent idea! I have never thought about that. do you set it on a "shelf" in the crockpot or just put it right in? Quote Link to comment Share on other sites More sharing options...
rfhsmom Posted July 31, 2009 Share Posted July 31, 2009 Another vote for crockpot! The extra bonus to this is it won't heat up the house as much as the oven will!!!!! Quote Link to comment Share on other sites More sharing options...
aggieamy Posted July 31, 2009 Share Posted July 31, 2009 excellent idea! I have never thought about that. do you set it on a "shelf" in the crockpot or just put it right in? I just put it right in. Season it up with salt, pepper, sometimes Lawry's and that's all. I like to have shredded chicken frozen in the freezer so I'll do a few of these and stock my freezer. Quote Link to comment Share on other sites More sharing options...
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