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Old 10-15-2018, 08:39 AM
 
Location: Phoenix,Arizona
4,107 posts, read 4,770,204 times
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Quote:
Originally Posted by Jkgourmet View Post
Why breasts? They're dryer and less flavorful than thighs.



Try taking ANY Chicken, especially the breasts and putting them in a
Zip Loc bag with Kosher Salt & cold water, As soon as the water turns
a reddish color drain rinse with cold water pat dry & continue


I really like Bone in Breasts in the oven and have yet to have a dry one
also works great for a prep deep frying as well
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Old 10-15-2018, 09:23 AM
 
Location: Phoenix, AZ > Raleigh, NC
15,011 posts, read 18,864,729 times
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Quote:
Originally Posted by Mouser View Post


Try taking ANY Chicken, especially the breasts and putting them in a
Zip Loc bag with Kosher Salt & cold water, As soon as the water turns
a reddish color drain rinse with cold water pat dry & continue


I really like Bone in Breasts in the oven and have yet to have a dry one
also works great for a prep deep frying as well
Interesting!

How much kosher salt? Roughly how long before the water turns reddish? Do you ever use other herbs, garlic, onions, etc?
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Old 10-15-2018, 10:16 AM
 
Location: Kountze, Texas
1,013 posts, read 1,153,598 times
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Quote:
Originally Posted by nmnita View Post
totally agree: either use a whole chicken or thighs. I use thighs normally. I season them, and roast them or simple poach them on the stove for about 30 minutes. If I am using a whole chicken i do it the same way but of course for a much longer time. I never would consider removing the skin until after they are cooked If using a whole chicken I then make broth. I love to freeze it; so good for making soups, etc. I don't like using the crock pot, it is too easy to over cook and even with the liquid it can still be dry a bit I don't put any sauce on the chicken or cook in the sauce until the chicken is complete cooked and pulled. Then it is sauce time.
I agree with you nmnita - That is exactly how I do it.
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Old 10-15-2018, 10:19 AM
 
Location: Nantahala National Forest, NC
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In a pinch...rotisserie chicken.
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Old 10-15-2018, 11:49 AM
 
Location: North Idaho
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I bake the chicken. But I never cook chicken just to go into enchiladas. Enchiladas are made with leftover chicken from some other meal.

Leftover turkey ends up in a lot of enchiladas.
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Old 10-15-2018, 12:29 PM
 
Location: Phoenix,Arizona
4,107 posts, read 4,770,204 times
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Quote:
Originally Posted by Jkgourmet View Post
Interesting!

How much kosher salt? Roughly how long before the water turns reddish? Do you ever use other herbs, garlic, onions, etc?

For Me


Quart Zip-Loc two pieces of Chicken 1/2 tablespoon


Gallon Zip-Loc four pieces of Chicken 1 tablespoon


Place salt in bottom of bag, add enough COLD water to mix
add Chicken fill with water and remove as much air as possible.


90% of the time start with frozen Chicken as I buy it in bulk
then let it sit in the sink until almost thawed but still cold then
I'll place it in a pan with high sides in case of a leak, this happens

sometimes with a bone in breast


I've left the Chicken in the " Brine " for up to 48 hrs, as far as a timing
of turning red I really have not paid attention to that. I do however
rotate it several times to make sure every piece has equal time.
you will not notice as much color change with boneless skinless breasts
but this process makes for a real tasty Kiev or Cordon-Blu.

I don not use any herbs in this process. If a certain flavor hit's
I'll remove the Chicken rinse with cold water and start that process
in another Zip-Loc. Lawery's ' Garlic & Herb ' Marinade is a favorite
however, do not to let it sit in this for more then four hours as you'll
not taste the Chicken.
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Old 10-15-2018, 01:32 PM
 
Location: SE Florida
1,187 posts, read 290,095 times
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Quote:
Originally Posted by Jkgourmet View Post
THAT green sauce sounds similar to mine, though I use Hatch chiles, or a mix of poblano and hatch for a mild sauce. I've usually fried the corn tortillas slightly before filling and wrapping, but your way sounds MUCH easier and will become MY way.

Enchiladas with red sauce are decidedly not my favorite. Green chile rules.
Poblanos are available year round here, so that is my go to. Even mild Hatch chilis are too spicy for my wife and I have to use them already roasted, from the freezer. Back in the late '80s, I found a recipe in a BA magazine for a salsa. I've modified the original recipe to my liking and now make it with Hatch chilis.

I make Texican Shredded Pork and the sauce is a red sauce. I use red sauce with beef, but for Mexican style chicken and most pork I also prefer a green sauce.
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Old 10-15-2018, 02:40 PM
 
Location: Southwest Washington State
21,561 posts, read 14,180,052 times
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Quote:
Originally Posted by Dogboa View Post
Chicken enchiladas at our house are served with a green sauce made with poblanos, tomatillos, onion, garlic, Mexican oregano or fresh epazote, freshly toasted and ground cumin and stock or water. I brown skin on thighs then finish them in some of the sauce. The chicken is then "pulled". For the filling, I saute thinly sliced onion in olive oil, add some chopped garlic and the chicken. I let that cool and mix in some cotija or queso fresco. Tortillas are dipped on both sides in the sauce, filled, wrapped, topped with more sauce and baked in the oven. In the last few minutes of baking more cheese is added on top to melt. I serve with sides of re-fried black beans, white rice, cilantro and salsa.

I might smoke whole chickens and use some of the meat for enchiladas, for an extra special treat.
I am inviting myself to dinner at your house! All of this sounds wonderful.
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Old 10-15-2018, 07:19 PM
 
Location: Phoenix, AZ > Raleigh, NC
15,011 posts, read 18,864,729 times
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Quote:
Originally Posted by oregonwoodsmoke View Post
I bake the chicken. But I never cook chicken just to go into enchiladas. Enchiladas are made with leftover chicken from some other meal.

Leftover turkey ends up in a lot of enchiladas.
LOL. But in this case, they are the entree for a birthday party with About 15 guests.
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Old 10-15-2018, 07:34 PM
 
Location: Richardson, TX
10,992 posts, read 17,484,974 times
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I'm more likely to make chicken tacos than enchiladas, but I also like chicken breast meat. I like the way it shreds. I don't cook it dry.

My favorite method is to take a couple of bone-in chicken breasts and poach them. Remove the meat when it's done, and return the bones to the pot if you want to make soup. (Add an onion, some celery and carrot, etc and continue to simmer the liquid until stock is done, strain out solids)

Let the chicken meat cool enough to handle, then shred, chop, or slice, depending on application.

Use half in a soup (chicken tortilla, perhaps?) and the other half becomes tacos, enchiladas, chicken salad, or sliced chicken to top a main dish green salad or pasta salad.
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