In the 1723 cookery guide “The Cooks and Confectioners Dictionary,” the creator John Nott shares a recipe for rooster breasts, through which the skins get lifted and full of grated bacon, anchovies and herbs. According to the Oxford English Dictionary, it’s one of many first written accounts of the noun cluster “chicken breasts” within the English language. It’s additionally a wonderful means to cook dinner chicken in order that it doesn’t dry out.
One main design flaw of the rooster breast is that its thickness varies considerably from finish to finish. This makes for vexingly uneven cooking — particularly when the meat comes boneless and skinless. By the time the broad, bulbous aspect has cooked by means of, the lither, tapered aspect (not to point out the outer edges of the complete breast) has gone stringy, virtually desiccated.
But right here’s the factor: You don’t have to settle for that ugly lopsidedness. Take management of your life — and of your rooster.
The trick to preserving breast meat tender and juicy is to alter its anatomy utterly. There are a few key methods to do that. The best is to carve the breast in half crosswise the place the thicker finish meets the thinner finish. This method you’ll be able to pull the thinner items off the warmth earlier, permitting the thicker ones to end cooking for one more minute or two.
Another technique is to make sure the meat retains its pure moisture. What makes a rooster breast juicy is water, not fats (in spite of everything, chicken could be very lean). A easy dry brine — a combination of salt, sugar and spices — gives that little bit of insurance coverage. It’s the salt that’s most vital, because it attracts out the meat’s water. That water then dissolves the salt on the floor of the meat and, by means of diffusion, the 2 re-enter the meat, seasoning the rooster completely.
With this straightforward marinade, grated pineapple utterly alters the feel of rooster breasts, leading to one thing that’s akin to luscious darkish meat.Credit…Armando Rafael for The New York Times. Food Stylist: Rebecca Jurkevich.
As evidenced by Volume three of “Modernist Cuisine: The Art and Science of Cooking,” dissolved salt modifies the protein construction of meat, permitting it to maintain onto water by slowing the contraction of muscle fibers through the cooking course of. This contraction ordinarily “squeezes juices out during cooking,” however a dry brine rewards you with retained juiciness.
A marinade can yield equally juicy outcomes by means of totally different means. In this stir-fry, a group of enzymes in contemporary pineapple, bromelain, breaks down the connective tissues of fibrous rooster, turning the in any other case taut meat into slackened nuggets. Watch and be amazed as this highly effective potion transforms robust, plain chicken into a supple dark-meat doppelgänger.
But proceed with warning: Marinate the rooster too lengthy and also you’ll find yourself with gluey shreds of meat. Fifteen minutes is the Goldilocks time, which is to say, excellent.
When it comes to breaded chicken, skinny cutlets are excellent, which you should purchase from the shop or create by slicing thick breasts in half laterally (no pounding mandatory).Credit…Armando Rafael for The New York Times. Food Stylist: Rebecca Jurkevich.
Other acidic elements have comparable advantages. The lactic acid in bitter cream tenderizes rooster superbly and likewise helps crunchy, savory coatings stick to the meat. Smear it throughout rooster breasts and encase them in a thick coating of buttery Ritz cracker crumbs and grated sharp Cheddar for a end result equal elements moist and crisp.
This comforting rooster bake tastes finest with cutlets, that are at all times a nice weeknight possibility. Though you can pound a thick breast out into a skinny paillard (which additionally breaks down the fibers of the meat), one other much less violent method is to slice by means of the center of the breast horizontally so that you’re left with two cutlets of equal dimension. As with most issues in life, two is best than one.
Recipes: Dry-Brined Chicken Breasts | Pineapple-Marinated Chicken Breasts | Ritzy Cheddar Chicken Breasts
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