Friday, April 23, 2010

How to buy, trim, store and thaw boneless chicken breasts

The convenience will cost you so stock up when they're on sale. Small breasts are usually more uniformly thick and will cook quicker and more evenly.

If they're too big, cut them. Remove the tnederloins, the small piece of meat on the underside so it cooks evenly. Press down on the top and slice horizontally through.

Free the portions right away in individual portions so they don't freeze together. Can be frozen for up to 6 months.

Thaw in the refrigerator for 3-6 hours.

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