Is there any way to season Chicken meat beyond the skin?

[Luke Cage]

WTF is y'all putting in y'all kitchen sink that you can't put food in it? The same bowl you go put chicken in was cleaned in that same sink. How y'all think big momma cleaned greens. Who doesn't use bleach when cleaning sink and countertops after preparing meat?

The only real problem I had with was her touching the seasons bottles with raw chicken on her hands.

my bowls are washed in my dishwasher on the highest heat setting. and i use a bowl for my chicken,

that said however, i used to be a cook in a large buffet style restaurant and we had to prepare literally like 100s of lbs of chicken everyday so we had a specialized sink just for preparing chicken. And even had these food safe chemicals that we used to clean the sink. So it's not without precident.
That sink in your basement that you use for laundry now, back in the day people used that the butcher game that they hunted. Sinks were designed for both purposes.


doesn't make a difference to me regarding the food because you cook off any bacteria anyway. The only danger is cross contamination with other things you use the sink for. So i would recommend using only for food prep or only for dishes, but not both.

 

[Orbital-Fetus]

For flavor under the chicken skin,
-Lift the skin and season up under there

-Inject the chicken..i've injected chicken with melted butter,and some cajun seasoning

i was reading through this thread and waiting for someone to say "season under the skin".

i've never injected chicken.
i will keep this in mind.

 

[dora_da_destroyer]

I was watching this Tasty clip:




She mentions you shouldn't use oil in marinades. Y'all agree with this? Oil is always an ingredient when you buy a packet of marinade mix from the store.

@nikkahs B. Wildin @dora_da_destroyer

Didn’t watch so I’m not sure why she says don’t use oil. For skin on chicken I could see that, for boneless skinless chicken, I use oil and it comes out fine, especially for grilling. Also the salts and sugars in the marinade penetrate the meat just fine, like a short brine. The other flavors sit more in surface levels but that’s why you continue to baste (remember to reserve Marinade that you don’t use on the raw chicken or cook the excess marinade)

 

[Wildin]

I was watching this Tasty clip:




She mentions you shouldn't use oil in marinades. Y'all agree with this? Oil is always an ingredient when you buy a packet of marinade mix from the store.

@nikkahs B. Wildin @dora_da_destroyer

I don't always use oil. It just depends on what I'm doing.

If your using soy sauce, honey, lemon juice, Sriracha, pineapple juice, lime juice, ketchup, etc you really don't need oil.

However there are different ways to brine or marinade your meat.

If your just going to open a packet of chicken breast then throw it in marinade fine. For something like chicken breast especially if it's been frozen I dry it out a little on a rack in the fridge and/ or pat it dry. Then marinade or season.

This provides a perfect piece of chicken that is unforgiving. If you overcook it your going to be ordering pizza or hitting the drive through, eating cereal or some shyt. Whereas if you don't dry it out, chicken tends to be forgiving and you can leave it on a little longer and it'll still be fine.

My method is an all in on the table bet. If you win you hit the jackpot but if you lose you lose it all. You can try it, if you do it right you'll have a fire ass piece of chicken, you might go through some breasts though before you get it right.

 

[FlimFlam]

Lots of good shyt in here ..but when i fry wangs i like to season up some honey (alot to effectively coat the chicken) wit habeneros, cilantro, a lil soy sauce (i use some thick ass super dark shyt from independent asain grocers) sambal(nuch hotter siracha)and whatever seasonings i feel. ...i smash up the habeneros and cilantro as best i can so excrete as much juice i can...mix it up well...Poke up the chicken...let it sit for some time ...take out and gingerly coat with seasoned flour n fry

Its going to cook dark to the point where it looks burnt....but it aint. Jus be on point wit ur timing and food temps n u str8

 

[Spiritual Stratocaster]

When I cook chicken breast I usally sear it..

Take it out the pan, add my onions,veggies,garlic, then throw the chicken back in the pan then put the lid on while the veggies get steamed...this moistens the breast up as well.

I also cut my chicken in pieces.

 

[Gusto]

While we on the subject. Recommend a brotha some coatings for that crispy skin

If you're cooking in the oven put some baking powder with your rub, makes it crisp up so nicely.

 

[Behind-the-wheel]

You gotta....

Inject that baby!!

 

[Gusto]

I sous vide the white meat and pressure cook the dark meat, same marinade for both. Dry them off, rub with seasoning, broil to crisp. Perfection.

Or beer can chicken on the grill, put the rub in the beer too

 

[Afro]

I'm still a novice. I never even heard of this

What is Sous Vide? | Everything You Need To Know | Anova Culinary

What is sous vide cooking?
Once limited to the pros, sous vide (pronounced sue-veed) is a cooking technique that utilizes precise temperature control to deliver consistent, restaurant-quality results. High-end restaurants have been using sous vide cooking for years to cook food to the exact level of doneness desired, every time. The technique recently became popular for home cooks with the availability of affordable and easy-to-use sous vide precision cooking equipment like the Anova Sous Vide Precision Cooker.

Sous vide, which means “under vacuum” in French, refers to the process of vacuum-sealing food in a bag, then cooking it to a very precise temperature in a water bath. This technique produces results that are impossible to achieve through any other cooking method.



Sous vide cooking is much easier than you might think, and usually involved three simple steps:

1. Attach your precision cooker to a pot of water and set the time and temperature according to your desired level of doneness.

2. Put your food in a sealable bag and clip it to the side of the pot.

3. Finish by searing, grilling, or broiling the food to add a crispy, golden exterior layer.

 

[Rollie Forbes]

Nothing about that woman's home showed anything that could even remotely be considered filth. Show some respect she has passed on.

What??!?!? She gone???
R.I.P.

 

[satam55]

Brehs, I just bought this this seasoning today from Dollar Tree to use for brining chicken:

Here's the ingredients on the back:

Will this get the job done?

Seeing as how Salt is #1 ingredient, followed by Sugar, I thought it would be perfect for a Brine.

 

[satam55]

yo.. them little personal sous vide joints, are really whats up..

you can even program em from your phone..

I'm still a novice. I never even heard of this

What is that and what is the benefits?

Skip to the 10:18 mark:

Join Basically editor Amiel Stanek as he attempts to cook chicken breast in almost every way possible. Which method is the best? Deep-fried? Coal-cooked? Microwaved? Well, it's definitely not microwaved.

Skip to the different methods here:
00:18 BAKED CHICKEN
0:49 ROASTED CHICKEN
1:19 BROILED CHICKEN
1:55 BOILED CHICKEN
2:25 POACHED CHICKEN
2:48 BRAISED CHICKEN
3:38 MILK-BRAISED CHICKEN
4:14 STEAMED CHICKEN
4:25 MICROWAVED CHICKEN
4:38 ROTISSERIE CHICKEN
4:59 DEEP-FRIED (NAKED) CHICKEN
5:31 DEEP-FRIED (BREADED) CHICKEN
5:57 COUNTRY-FRIED CHICKEN
6:36 SEARED CHICKEN
7:07 PANINI-PRESSED CHICKEN
7:34 SALT BLOCK CHICKEN
7:48 BRICKED CHICKEN
8:03 IRONED CHICKEN
8:18 AIR-FRIED CHICKEN
8:51 INSTANT POT CHICKEN
9:15 SLOW-COOKED CHICKEN
9:47 CLAY-BAKED CHICKEN
10:18 SOUS VIDE CHICKEN
10:59 BLOW-TORCHED CHICKEN
11:28 DEHYDRATED CHICKEN
12:05 EN PAPILLOTE CHICKEN
12:43 POULET AU PAIN
13:16 SALT-BAKED CHICKEN
13:52 GRILLED CHICKEN
14:22 SMOKED CHICKEN
14:51 COAL-COOKED CHICKEN
15:29 CAMPFIRE CHICKEN

at dehydrated chicken.

 

[Killigraphy]

As you've seen by now OP, brine your chicken.

Its been tested, and you don't need to leave the chicken in the fridge for hours on end. About 30 mins and you're fine. Ultimately the process is to make the food saltier and moist. You're getting nothing done if you think you need 1-2 hours of brine preparation. Poke some holes in the chicken, brine for 30 mins and be done. Yes you can over-brine. No, brine does not make the meat tender.

Besides that, you really can't add flavor beyond the skin, you can only make is semi salty and juicy. As for the skin....if you're going to fry it all, stick to paprika/pepper/bbq sauce after the fying. I use Dean Jacob's fry seasoning.


If you're going to grill, vinegar based bbq, with pepper and ketchup. Some people like mustard. If I grill I'm going through all three.

 

[ReturnOfJudah]