Boneless will probably be easier to work with, though I'm not sure dark meat comes in a boneless variety. However, cooked chicken comes right off the bone, so I expect (having never used a crockpot) you could cook the chicken in a crockpot (with some liquid?) and then shred it from the bone with your fingers (easy to do when I'm making matzoh ball soup...). If you don't use a lot of liquid, most of the fat, etc should stay on the chicken and you can freeze the shredded bits and pull out as needed
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Oh, and safe handling-wise, anything that touches raw chicken should be carefully cleaned with soap and hot water. I've known people who pour boiling water on anything that touched raw meat, but it's never seemed necessary personally.
Chicken looks very different cooked vs. raw - raw is pink and vaguely slimy looking, while cooked is drier looking and, um, not pink or slimy?
Oh! Important information for new visitors to Planet Meat: chicken must be cooked until it is not pink in the middle, even slightly.
Other meats may be cooked so that they are pink or even red and bloody in the middle, should that be desired; NOT CHICKEN. It's a salmonella thing, IIRC.
Honestly, my favoritest thing in the world is to buy a cut-up chicken (i.e., somebody else cut off the legs, breasts, wings, etc., and put them in a nice tidy package).
Then I just pull it out, cut off any loose bits of skin hanging around, spray it with some oil, sprinkle on salt and pepper, put it on a broiler pan, and bake it at about 450 for 30-45 minutes. (You want to put it with meat side down for about half the time, then flip it over about halfway through.)
For some variation, you could brush on a mixture of brown sugar, fish sauce, and coriander near the end of cooking time. Or just about any bottled sauce.
As for safe handling tips, be sure to wash the knife, cutting board, and your hands with hot, soapy water before you use them for anything else.
I don't own a crockpot, but from my experience of oven poaching chicken and what recipes I've seen you can just chuck a whole chicken in a crockpot with some soup/stock stuff (salt, pepper, onion, carrot etc) and have it come out nice.
You can also poach or oven roast bits of chicken (pieces, breasts, thighs etc) Google "poach chicken" or "roast chicken". Those are the easiest methods I've found.
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Oh! Important information for new visitors to Planet Meat: chicken must be cooked until it is not pink in the middle, even slightly.
Other meats may be cooked so that they are pink or even red and bloody in the middle, should that be desired; NOT CHICKEN. It's a salmonella thing, IIRC.
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Then I just pull it out, cut off any loose bits of skin hanging around, spray it with some oil, sprinkle on salt and pepper, put it on a broiler pan, and bake it at about 450 for 30-45 minutes. (You want to put it with meat side down for about half the time, then flip it over about halfway through.)
For some variation, you could brush on a mixture of brown sugar, fish sauce, and coriander near the end of cooking time. Or just about any bottled sauce.
As for safe handling tips, be sure to wash the knife, cutting board, and your hands with hot, soapy water before you use them for anything else.
Reply
You can also poach or oven roast bits of chicken (pieces, breasts, thighs etc) Google "poach chicken" or "roast chicken". Those are the easiest methods I've found.
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You could poach it. That's probably the easiest way to get chicken that can be easily put into salads and stuff ( ... )
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