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Jan 19, 2025 - 6:43:34 AM
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rinemb

USA

16865 posts since 5/24/2005

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


 

Jan 19, 2025 - 8:21:57 AM
Players Union Member

Texasbanjo (Moderator)

USA

31217 posts since 8/3/2003

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.

Jan 19, 2025 - 8:49:39 AM

banjo bill-e

Tuvalu

14092 posts since 2/22/2007

It's just an open scam in the butcher dept. now to fill meat with water to make the package heavier, which also messes up the browning. Ground beef is a common offender. Usually have to pour off some water after a bit and then continue browning.

Jan 19, 2025 - 9:23:11 AM
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slammer

USA

4744 posts since 12/30/2008

I’ve noticed especially in chicken recently. It’s now a three day process.
Thaw 1st day
Set on rack covered in fridge next day.
Cook on 3rd day.
Don’t have to do that with venison , rabbit and fish!!! LOL
Slammer!!!

Jan 19, 2025 - 9:47:21 AM
Players Union Member

rinemb

USA

16865 posts since 5/24/2005

quote:
Originally posted by Texasbanjo

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.


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

Jan 19, 2025 - 10:11:07 AM
Players Union Member

carlb

USA

2654 posts since 12/16/2007

Jan 19, 2025 - 10:51:51 AM
Players Union Member

rinemb

USA

16865 posts since 5/24/2005

Thanks Carl. I did not know that was how the water gets in there. But I would still enjoy a fresh cleaned bird to eat. Just like my old hunting days. Fresh duck, goose, turkey, pheasant, quail, prairie chicken, grouse, all within 1/2 hours to a few hours from my city house. This were the days. Brad

Jan 20, 2025 - 5:27:56 AM

1359 posts since 3/7/2006

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.

Jan 20, 2025 - 5:44:47 AM

slammer

USA

4744 posts since 12/30/2008

Brad, 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!!!

Jan 20, 2025 - 6:41:43 AM
Players Union Member

rinemb

USA

16865 posts since 5/24/2005

quote:
Originally posted by slammer

Brad, 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

Jan 20, 2025 - 7:15:18 AM

slammer

USA

4744 posts since 12/30/2008

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!!!

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