Excuse me if I am repeating myself, but I. do. not. understand. chicken. DO NOT.
I’m only a vegetarian by default and I am a pretty picky eater (as we know) so sometimes I need some good ol’ fashioned meat.
But I can never. get. it. right.
- I don’t own a meat thermometer
- I once owned a meat thermometer, but it was either broken or I didn’t cook anything right
- The directions on the chicken say “from frozen, 375 for 35 min” – don’t you have to thaw chicken and THEN cook it like that?
- The directions on the shake n bake say “400 for 20 min”, but it says for pork. Then later on the package says “use pork, chicken or seafood”. Does this apply for chicken?
- I’ve been told that white chicken could mean it isn’t done yet, if it’s shiny
- What if the edges are pink?
- I’ve been told if you cut into it, it’s bad because reasons
So what in the hell am I supposed to do here? I am listening to all of the directions around me and still can’t get it right.
I try following the shake n bake directions and I get so worried when I pull it out of the oven. It is beautifully white, but tough to cut. My fellow chicken cooking texting friends tell me that I have over cooked it. WHY are the signs for under and over cooking the same?
I understand it depends on the thickness of the meat for how long you cook it, so at least I have one thing going for me.
I also learned that if you put tin foil over it, it helps it to not dry out when you are potentially over cooking it.
But you know what I haven’t learned? How to cook chicken the right way. This is probably because I am used to it tasting dried out. Where da juicy chickens at?
Brb going to Crate & Barrel to buy a meat thermometer….or becoming vegan, one or the other…