January 13, 2010 11:29 AM Subscribe
You know that kinda mushy, dry texture to chicken breasts served by cafeterias and large-volume caterers? I want to do that on purpose.
I'm pretty sure the chicken isn't reconstituted bits and pieces, but there's a particular texture to mass-produced chicken breasts, often served in some kind of sauce or gravy, that I actually like. It's tender, but has a dry mouth-feel - definitely NEEDS sauce - and lacks any long 'fibers.' By what cooking method is this achieved? I'd love to be able to pre-cook a bunch of chicken and sauce it according to my moods. I tried slow-cooking and poaching, and neither method gave me the texture I was looking for. Ideas?