Chelle in MO Posted July 21, 2013 Share Posted July 21, 2013 I have a chicken and dumplings recipe that calls for shredded rotisserie chicken, but I want to use fresh chicken breasts. How would you cook the chicken? Thanks! Quote Link to comment Share on other sites More sharing options...
Loowit Posted July 21, 2013 Share Posted July 21, 2013 I always simmer them in chicken broth for an hour. Quote Link to comment Share on other sites More sharing options...
OnTheBrink Posted July 21, 2013 Share Posted July 21, 2013 I'd bake them in a covered baking dish with some broth/wine. I have the PC deep covered baker and I use that for creating a rotisserie-like chicken. Quote Link to comment Share on other sites More sharing options...
LaxMom Posted July 21, 2013 Share Posted July 21, 2013 I honestly don't think it matters. Recipes that call for rotisserie chicken are just trying to be quick and easy, IME. Bake it, poach it, boil it... Anything that makes you happy and doesn't require breading should be fine. Quote Link to comment Share on other sites More sharing options...
zoobie Posted July 21, 2013 Share Posted July 21, 2013 I agree that it doesn't really matter. I prefer Barefoot Contessa's method for bone in breasts because the come out moist and perfect: oil, salt, pepper, bake in rimmed pan at 350 degrees for 45 minutes. Quote Link to comment Share on other sites More sharing options...
Chelle in MO Posted July 21, 2013 Author Share Posted July 21, 2013 Thanks, everyone! I think I'll cook them on the stove. The less the oven is on right now, the better! The temp is *only* 81, but the humidity is 73! Quote Link to comment Share on other sites More sharing options...
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