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Martha's Chicken Techniques with James

MyCookbook Recipe Database
MyCookbook Member: MarthasArchive
Recipe Category: Poultry
Recipe Preparation Level: easy
    Chicken Techniques

    James Peterson's book "Essentials in Cooking" devotes many pages to preparing and cooking poultry. Today, he shows Martha how to bone a whole chicken breast and the best way to bread it for frying.

    Boning a Chicken Breast
    Whole chicken breasts can be split in two and cooked with or without the skin and bone attached.

    1. Peel the skin off the breast. Slide a small paring or boning knife under the wishbone, and separate it from the meat.

    2. Working on the same side, slide the knife along the breastbone, keeping the knife against the bone and pulling the meat away from the bone. Continue sliding the knife against the bone until you've completely detached the boneless breast.

    3. For some dishes, such as breaded boneless chicken breasts, it's best to cook the tenderloins (strips of muscle) separately so that they don't fall off during cooking. To remove the tenderloin, slide a paring or boning knife under the end of the small tendon at the thicker end of the tendon. Pinch the tendon between your fingers, and scrape it away with a knife.

    4. Repeat process on other side.

    How to Bread a Chicken Breast

    1. Whisk two eggs; season well with salt and pepper.

    2. Pound chicken breast between waxed paper until it's the same thickness. Don't overdo it; if the chicken is too thin, it will dry out.

    3. Lightly coat the breast with flour, and pat off any excess.

    4. Dip the breast in the egg mixture; slide breast between fingers to remove excess egg.

    5. Coat the breast with fresh egg crumbs, and sauté in clarified butter.

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