I bought 30 kg of Chicken breasts today

I bought 30 kg of Chicken breasts today.

Um, what do I do with these things. How do I cook them. There's like 170 fillets in there.

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cooking chicken is pretty hard man, going to try to explain it but don't feel bad if you get lost
1) defrost chicken
2) brine for 30m-1h
3) season chicken
4) cook chicken in oven on 350-400 (your choice) for 45m-1h (again, your choice)

Make trendies

Or alternatively thaw chicken and fry in pan adding butter water and seasoning. cover pan and allow to steam and fry flipping every 5 minutes until cooked.

Way to steal others gains. Srsly though thaw, cube cut, and pan fry is quickest way. Another is roast them in butter at 325 and throw in mixed veg bbq sauce after there to safe temp and roast another 15-20min. Crockpot would work too.

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You really cook it for 45m-1h? Holy shit it must be dry af. I will cook five lbs of breasts at 400 for 25-30 minutes and it’s fully cooked and still juicy. Don’t even need to brine it.

You don’t need to brine if you don’t overcook it. It’s not a fucking turkey.

eat them all tonight. not allowed to sleep until you do.

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my chicken is juicy af, full of flavour thanks to the brine, and believe it or not when you turn the temperature down in the oven it takes longer to cook, shocking I know

>slice thin as fuck
>Marinate overnight in onions sauce, sesame oil, onion, scallions, a little bit of sugar, mirion, garlic and black pepper
>fry, serve with rice

Cut 2kg into smaller pieces. Place into a big container. Add onions, chilli, ginger, garlic, honey and baasedya sauce into a food processor, blend that up, add olive oil, blend some more, add vinegar, more blending. Pour all that over the chicken bit. Refrigerate overnight. When it comes time to cook, chop up 1kilo of onyons, sauté in some butter, pour some vinegar over the onions and put a lid on the pot for about 5mins. Once the onions are all soft and moist add the chicken without the marinade(that comes later). Put the lid back on and frysteam that chicken, about another 5-10mins. While that's doing its thing chop up a kilo of capsicums (red bell pepper), add the caps into the chicken,place lid back on. Once it all looks steamy and a little soft take the lid off and pour all the marinade on and stir. Turn to a lower heat and leave the lid off. Leave it until the marinade reduces and you have a thicc jooci pot of goodness. Serve with steamed broccoli or asparagus and your choice of carb. I like couscous.

>garlic
>jalapenos
>black pepper
>cilantro
>salt
>lime juice
Blend, pour over chicken, fry, eat.

If you actually bought that much chicken. Just bust out a bag and experiment until you find a way to cook it that you like. Bake, brine, pan fry, pressure cook, do it all at different temperatures and different seasonings. It only took me about 5 breasts to find out that I'm fine with just 5 minutes on each side of a hot pan with a little oil, salt, and pepper is good enough for me.

Defrosting it is the hard part. Do it in the fridge but this will take a day or two.
Then put as many as you can into a slow-cooker with chicken broth/stock/or just salt, herbs and carrot/onion/celery. And cook for most of a day, more or less if more or less chicken. Shred it with a fork and eat in omelettes, tacos/burritos, on rice/grains/beans, in sandwiches, in salad, whatever.

Chicken is a meme. Eat pork chops.

enjoy your farts

Bone in vs bone out

I'm surprised this is not talked more. Pork is half price of chicken here and it's just as lean.

>brine for 30m-1h

Never gonna make it.

The jews get angry at this.

Perfecting Poultry culinary foods
>chicken quesadillas
>chicken teriyaki
>chicken soup
>chicken Tinga
>chicken strips
>stuffed chicken breast
>chicken lasagna
>chicken pizza
>chicken lo mein
>chicken

>eating lean meat

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What's wrong with brining chicken?

Other than salt/sugar, what else can be added while brining the meat ?

Place 4-5 breast in a slow cooker. No butter or any fat. Put salt or any spices (Basilic, paprika anything you want even honey if you like it sweet). Set on high for around 3hours or low 6-7hours.

Juicy chicken and you don't have to be in front of the oven. You can any marinades or bbq sauce before the cooking if you have to.

I made 3-4 batches and freeze it. Just thaw in fridges or microwave when in a hurry.

>brine for 30m-1h

how to?