How do yall make your gains bird titties?

get a meat thermometer

Get this book, and read it. It will be the single greatest thing you have ever done to improve your cooking:

saltfatacidheat.com

Can I use the one I put in my butt ?

doesnt matter to me

I bake it after brushing it with oil and breading with spices parmesan and a little of yeast

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I just cook it in water so it doesn't get dry and use some of pic related. It's shit I know but it tastes good with meat.

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I chop them up, fry them. Then I stir in some creme fraiche and rosemary and maybe some chili if I feel like it. Add salt and pepper. Serve with bean pasta. It's awesome.

>I impregnate then in fat and sodium
Nice op.
Do like a real man, just some paprika, pepper, garlic powder and then steam cook it.
Then accompany those with some french fries and a Coke

Jesus that looks good

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Grill on dry pan, slice into strips, add to salad.

Olive oil, red pepper flake, sage, rosemary, thyme, garlic.

>Butterfly
>Apply generous amount of salt
>Pepper or other spices optional
>Chop some olive and onion
>Cook it with the chicken like a civilized human being.

Lemon, garlic, salt, pepper. Can’t go wrong

stir fry with broccoli and carrots. serve with rice or chow mein noodles if you have room for the carbs.

Salt, pepper, garlic powder, cayenne, par roasted. Anyone who doesnt use a meat thermometer is a brainlet.

There needs to be a /ck/ + Jow Forums crossover episode. Y'all need to learn how to cook and /ck/ needs to lose some fucking weight.

put thinly sliced bacon and a sage leaf on a piece of chicken tit, stick a toothpick through so the bacon and sage dont fall off, salt, pepper, then throw in a pan with a very little oil cause you will get enough fat melting from the bacon.
enjoy a fantastic chicken tit with bacon for stronger flavor and sage leaf to give freshness.

m.imgur.com/r/Jow Forums/5nbmA
heres an album for you bud. a Jow Forums cookbook. i had a /ck/ cookbook saved but i cant find it right now, but this is a good place to start.

>saltfatacidheat.com
Nice!

Nice m8. I thought fishermans eggs were a meme. I can cook just fine. Its just funny how a lot of people on Jow Forums punish themselves with the same dry ass chicken breast and steamed vegies daily when if they knew some recipes and techniques they could hit their macros and actually switch up their meals for once.

yeah i enjoy trying out the stuff in there as well, surprisingly good actually. nothing wrong with chicken breast daily if you switch it up like you can see in this thread, but i do like making tuna patties instead of chicken breasts from time to time, more people on fit need to realize that.
also, have you tried fisherman's eggs? i got some sardines, not sure what to do with them.

Posted this before, here’s my go to for chicken prep.
>Brine your chicken breasts for at least 30 min in 1:16 salt to warm water ratio.
>You can add garlic, peppercorns, bay leaf to the brine, or other spices
>After brining, pat dry and coat with oil. I use olive oil or sesame oil depending on the flavor I'm going for (asian, indian, italian, mediterranean, etc).
>Then cover in spices and bake at 450 deg for 20-25 min until cooked through.
>Spice mainstays are usually salt, fresh pepper, garlic powder
>Mix and match with paprika, cumin, ginger, turmeric, curry powder, nutmeg, cayenne pepper, tarragon, Italian seasoning (Rosemary, Oregano, Thyme), etc.
>When cooked I like to add some parsley, green onions, or cilantro and a squirt of lemon.
>Serve with whatever sides you prefer, broccoli, rice, beans, etc
>Just look up what spices are in some of your favorite foods and use those kinds of combos.

When I'm lazy, I just cut it up and stir fry it with rice, eggs, onions and oyster sauce and some frozen greens.

Oven 425° 12 minutes per side

Keeps them juicy and not dry, even a few days after. It's perfect for meal prep

Oven 425° 12 minutes per side

Keeps them juicy and not dry, even a few days after. It's perfect for meal prep

Brine them for bout 2 hrs. Oil em up, cover with salt, pepper, and some oregano. Throw the tits on the grill till internal temp is 165

based medium rare breast poster

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>cut breast into bite size pieces
>toss with 2 parts Nashville hot seasoning and 1 parts flour
>pan fry in veg oil until crispy on the outside
>sprinkle with cayenne and honey

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Sous vide and sear. Nice and juicy.

>pre salt your meat
>talking about poultry
hey there little guy
(also people, dont pre-salt meat, salt it after it turns brown on the outside)

Throw about 4-10 in a slow cooker, sprinkle with some dry rub
Wait about 3 hours
Got next weeks meal prep

is this orgasm

Yeah women are the best chefs

Blend
>jalapeños (1 diced)
>onions (1 1/2 diced)
>olive oil (1/4 cup)
>cracked black pepper
>salt
Marinate 2 large chicken breasts in blend for 24 hours. When ready to cook, use a cast iron skillet on medium to medium high heat with only enough oil to ensure the meat doesn’t stick too much. Pull the chicken out and ensure the skillet is hot BEFORE putting chicken on it. Season with oregano, salt, pepper basil and thyme on each side and flip three times while cooking. Cut into the meat when done to ensure it’s cooked through JUST ENOUGH. Chicken over cooks in less than 2 minutes so pay attention. Dice and serve with pico de gallo or gaucamole.

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I just make butter chicken in my Instant Pot. It isn’t ideal but it’s tasty and easy.

>Tuna of the land

red and pillbased

>bird titties
They're not "titties" they're chest muscles you fucking retard, birds don't even have "tits" because they're not fucking mammals.

This. But I also use condiments like pepper, oregano etc, and some times I'll use mayo, mustard or ketchup.

shut the fuck up faggot

cook brainlet here. step by step tutorial please. it looks so delicious

>marinate a shit load in simple cheap Great Value Italian dressing for at least 24-48 hours
>season some with just salt and pepper, others with my favorite rub
>use smoker to smoke them bad boys at 325 until 165 internal
>foodsaver majority so freezer is always jam packed, pull a pack or two to put in the fridge to thaw so I have a continuous supply to eat when I need

Dickey 's BBQ chicken breast ain't got shit on this. Eat cold or warmed up, melts in your mouth tender regardless. Smoked meat is always delicious.

For storing and mixing up quick:
>boil chicken breasts with veggies of choice (celery, onions, garlic, tomato,etc) and add a bit of bouillon
>remove chicken and shred, save stock if you want for whatever
>put in container, take as much shredded chicken as i want and put a sauce of my liking on it, season a bit, then cook in pan, takes a few minutes
>done
>can keep repeating with different sauces as i like

>slice in two thinner halves
>season with salt, pepper, paprika, and olive oil
>roast in an oven until evenly browned
They come out dry but it maximizes the roast chicken flavor. I make 2-2.5 kg at a time, store them in the fridge, and cut up right before serving. Usually eat mixed with greens in salads or warm with like beans and shit. Sometimes I just snack on them like that, it's almost like delicious chicken jerky.

t.never cooked a decent steak
(u)

Salt ruins the juices of red meat, but a tard like you would never know that

seriously just look up recipes, its completely retarded to not be able to cook in this current year of the internet. go to YouTube and type your food type and a chef's name (im a gordo ramsemen man myself) and do what they say you are literally below the early Neanderthals and a waste of oxygen. You have no excuse and i want to slap you in the face with a live goose before baking it perfectly and enjoying eating it while force feeding you its feathers and setting you on fire. please kill yourself. Please.

>no S&P
fag

Not him, but you're fucking retarded.

It actually draws the flavor out dumbass, putting it on the steak after it's basically done isn't going to do anything but give you an added salty flavor.

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We need dinotendies.

Inject with liquid cheese

I’ve started adding a “breadcrumb” coating with Tuc, for that perfect fit bulking combo. Damn good, would recommend.

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Cover with salt and pepper
Oil up pan
Cut some garlic up put that shit in
Cut up a jalapeno and put that shit in there with the chicken
Onions sauce
Tofu
Lao gan ma
Maybe some mushrooms
You're eating good

*onions sauce not onions sauce

Wtf

S o y

>tofu
what the fuck?

what's with all the tuc shills

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He just wanted the your recipe.

Wtf is wrong with tofu

Please Tuc-pill me, I missed whatever birthed this

I don't eat white meat. You fucking boomers acting like it's the 70s.

weak bait

imagine being this triggered by average tards

So it's really nor a meme that white people don't use spices?
Not even pepper?

Chop up bird titties into pieces about 1 oz each dump into pan. Pour in olive oil and lemon juice. Turn the stove on for 5 minutes then flip the pieces over 5 more minutes then done.

Don’t kill the joke

S&P the choice for me

sear it on the grill or cast iron pan then bake it

Sorry, sektrit club, if you really do want to know, just bring a pack of tucs or similar salty biscuits with you to a social gathering. Perhaps you shall witness true power

(OP)
Alright, I'm cooking with drumsticks
Any recommendations?

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I have the best recipe for delicious bird gainz
>take whatever chicken breasts you’ve got
>throw them in the trash
>buy boneless skinless chicken thighs
>???
>profit
You’re welcome op

Bring the Tuc, get the succ. It’s literally that simple.

Give us a Tuc, chuck. ;)

i put it on the pan and flip it until it's done

ok buddy. top chefs of the world are all wrong and personally have figured out the formula

oh sorry im not that guy he seems nice i am just very tightly strung at present and i can't understand how someone can't cook when the information is so available. it just pisses me off, even a fucking junkie that dropped out of highschool can make meth by following a recipe and a child can cook a recipe if it just does what its told

>yeast
Why yeast?

im so stressed i keep throwing up at the moment,I'm scared to eat anything, haven't slept properly in weeks and ANYTHING pisses me off, i just let my brain do the typing and flew off on one. im actually a bit scared bros, if someone gets in my way or wrongs me by i don't know how badly i could react and i ain't a small guy

youtube

>y'all
reddit needs to shut the fuck up

Make the breading: I'm still figuring out the perfect ratio but I can tell you what I use:
A seasoning mix with salt (don't go overboard)
Flour
Parmesan/pecorino, try to buy it or get it grated SUPER SMALL. It will stick better to the chicken.
Dry yeast if you want it extra crispy but it gives a taste that you may not like

Take your chicken breast, if you buy presliced don't get the super thin slices. Pour olive oil (I try to use only 1 tbsp since I'm on a cut, even with a pound of chicken) in a little cup and with a silicone brush brush the side up of the chicken. Apply the breading, rub it down a little bit, flip the chicken, apply oil, apply breading, baking sheet. Cook for 9 minutes, flip, cook for 7-9 minutes more. 180°C, convection oven.
Sample of breading mix for 1lb of chicken:
10g seasoning mix
30g parmesan
20g flour

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/ck/ needs Jow Forums more than Jow Forums needs /ck/. we have the upper hand don't give two shits about the lardasses over there

Seriously, like said, Tuc is the best base for breading. It’s delicious and Jow Forums.

If it ain’t Tuc, get fuck(ed).

Salt, pepper, ginger, garlic, 2 to 4 birdseye chillies depending on how much chicken you have, olive oil and lemon juice. Let that shit marinate for a few hours, heat up your grill or pan add a little olive oil sear that gains bird on both sides and put it in the oven at about 180°C and let it cook. And serve that with some broccy, rice and beans and a bit of good quality hot sauce. Fookin delicious meal m8

Get a cast iron skillet and you sear the chicken then finish it off in the oven takes a couple attempts but once you get it down right you have perfectly cooked chicken every time