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I am getting a bit fed up with store bought water injected chicken. I bought a 4 lb whole bird. I wanted smaller, but rarely see under 4 pound chickens at the store. I cut it up, rested the pieces in a pan for a couple of hours , draining liquid off a couple of times, then we went brown the pieces in the skillet and they would hardly brown. The chosen skillet was part of the problem?
I am going to start looking for fresh cleaned chicken source around here. Small 2-3 lb birds for roasting and fricassee-ing etc. brad
The pan might be part of the problem. Non-stick type pans just don't get hot enough to brown off the meat where it really looks good. For that, use a cast iron skillet. It browns beautifully.
As far as chickens being water injected, I hadn't heard that before but it wouldn't surprise me.
Dave use to inject chickens with apple juice or jalapeno juice, according to how he was going to cook it. At least that added some flavor.
quote:
Originally posted by TexasbanjoThe pan might be part of the problem. Non-stick type pans just don't get hot enough to brown off the meat where it really looks good. For that, use a cast iron skillet. It browns beautifully.
As far as chickens being water injected, I hadn't heard that before but it wouldn't surprise me.
Dave use to inject chickens with apple juice or jalapeno juice, according to how he was going to cook it. At least that added some flavor.
Yes, if I were head chef for this meal, cast iron for the browning. And build the rest in the big non-stick.
btw: for Christmas my brother and his wife gave us a huge "latest and greatest" deep nonstick pan with lid. This beast is heavy like cast iron. And when I looked it up it was no cheapy item, at the cost of about 300.00. Thicker long lasting coating, oven proof to like 550*f. But it takes a long time to get up to a high heat.
Brad
Just suggestions. Brine your chicken in salt water. Yes, more water, but the salt will pull out the excess they injected in your bird (to increase sales weight, by the way). Rinse well. Try using a cast iron skillet well heated. And you can rub your chicken with butter before adding spices, Butter is a browning ingredient. Also, you can transfer your cast iron directly to the oven if you want to try that to finish. They are also great for oil frying if you wish to give that a "pan fry" try.
quote:
Originally posted by slammerBrad, tell us more about the new pan. Hexclad??? I see them a lot on cooking shows, but I don’t know anyone that has them. I need new sauté pans. 8” , 10” and 12” with lids, and want good ones . I’m sick of replacing pans!!!
Slammer!!!
It is a Hexclad! Thick heavy metal. Thick NS coating, that works. Appears impervious to metal tools, Yet I suspect if you did a pressured dig with the end of a scraper it may scratch? (I may buy a silicon tipped metal fish spatula) Ours is the 12" x 3.5" 5.5 qt pan for frying, saute', sear (they say), braise. Oven safe to 500F when the silicon handle glove is slipped off. Vent-holed glass lid with SS rim. As noted (and like cast iron) it takes a while to get pan sear-hot. We made the chicken fricassee in it. Plenty of room for the cut up chicken and all the liquids and vegetables added. Too early to fully test it too its limits. Brad
Edited by - rinemb on 01/20/2025 06:43:33
Nice early review!!! Given that it is probably not the most used pan size in the arsenal, and with some common sense, it should last a lifetime.
My aluminum clad stainless cookware I’ve had for 48 years made in my hometown (West Bend) is still in use and will probably outlast me!!!
Sauté pans……..not so much!!!
Slammer!!!