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my chicken breast ares always rubbery after cooking. i think part of the probelm is that i overcook them just to be on the safe side. i need your tips please, how long, what temp, to cover or not. thanks
Skin on breasts should be sealed in a frying pan, transferred to a baking tray and baked, uncovered at 180 (fan) or 200 for 20 minutes.Skinless breasts are difficult to keep moist if you're baking them. I'd wrap in foil and bake for 25 mins same temp as above.I'm more tempted to stir fry or poach skinless breasts - poaching keeps them moist and good for salads, sandwiches or adding to shop bought sauces.
In the oven I cook them with water in the dish, 160C for maybe an hour. But I like stringy chicken.I cooked a whole chicken the other week for 3 hours. The bones were all falling apart it was in so long. But the meat was lovely. I cover with foil. Dries out otherwise. I realise this isnt that helpful, especially if you dont like stringy chicken. But its never dry.
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