Chicken breast is said to be the easiest ingredient to prepare, even for beginners. This is partly true, but there are golden rules to follow to make it really tasty.
When you get your hands on a beautifully shaped, boneless, skinless, skinless chicken breast fillet, with the inner fillet missing, you are immediately inspired. It doesn't need any special preparation, because it can be prepared whole, stuffed, carved and sliced into a main course in no time at all. What is inevitable, however, is that you have to season it inside and out. The best way for chefs to do this is to marinate it in salt, even if it is minimal but important. The pre-cooking salted meat because they will be flavoursome and succulent on the inside, infused with salt, so you don't need any special seasoning, just a seasonal side dish.
Marinating in salt - chicken breast fillets : Nowadays, the most common method is to marinate the meat in 10% brine before curing, so that the salt penetrates the meat evenly. It is an excellent method and also increases the firmness of the meat. It is also recommended before grilling, breading or freshly roasting!
Chicken breast can also be spoiled
They knock it around, press it while it bakes, spice it up, and in the end they are amazed that we compare the end result to a shoe sole. Chicken breast fillets are cooked in 8 to 12 minutes, depending on thickness, and even faster if pre-salted. It should not be cut too thinly, rather it is recommended to cook it whole and then slice it. The juices are best retained if the fibres remain intact. A common response is to slice the meat because it tastes better on both sides, but this is a good method. Baked whole chicken breast can only be sliced nicely after resting, and it is worth basting with a little gravy. The best way is to toast a little brown sugar in the pan in which it is baked, add a few spices, a little white wine and finally thicken with cold cubes of butter. In this way, while the meat is resting, the sauce is ready in 4-5 minutes to drizzle over the pink-skinned meat slices and will taste better than if it had been cooked in thin slices.
The best place for chicken breasts
The chicken breast fillet on a „bed of lettuce” is a well-established joke in comedy nights. We've heard all sorts of approaches to who and how to lie down on a bed of lettuce. People feel sorry for the chicken, and at the same time there are many comments that it is a really lean dish, neither filling nor tasty, eaten only out of compulsion by dieters. Ladies and gentlemen, it's already a chicken breast on a bed of autumn lettuce is perfection if it is prepared with care. Chicken breasts are often unpopular because they are tasteless and dry, and a salad is unpopular for exactly the same reasons. However, if it is cooked well and the salad is topped with oils, roasted vegetables, toasted seeds and tangy cheeses, it will be the choice of your guests rather than mashed potatoes with sides.
Can be filled as a whole!
Chicken breast in sauce can also be a main course, and even make an excellent wellington with a few autumnal knob rolls. However, it is important to season it beforehand. Pre-salt it, marinate it in oil and acid and pay attention when frying it. As regards storage, catering establishments prefer the quick-frozen solution, which allows it to be stored well, per dose is fusible and does not lose its premium quality. So, the claim that chicken breast fillets are perfect in the hands of professionals and beginners alike can be true if the golden rules mentioned above are followed one by one.
