Chicken Breast is Gross

(Carl Keller) #8

The breast is my least preferred part of the chicken. I find that the pieces with skin and fat to be the juicest and most flavorful.

:+1:

#9

Yes, breasts and wings are still my favorite parts of the chicken (skin on, please). I like legs, but have never really been a fan of thighs. I wish I was because they are much cheaper.

(Little Miss Scare-All) #10

My husband feels like he has to not think about the chicken and just eat it like a robot. He doesnt even like to touch it raw, and complains if it has any “snappy” pieces, or it has an “eggy taste”. :tipping_hand_woman:

(Ben ) #11

I’m more of a leg man myself:laughing:

(Carl Keller) #12

#FirstWorldProblems

(Alec) #13

Oh yes…

(Little Miss Scare-All) #14

:joy: Good way of putting it!!

(Full Metal KETO AF) #15

Alright @adorfaru, now you’ve gotten @Alecmcq started with his hatred of breasts! :grin:

Seriously a head to tail kind of eater here. Chicken Breast is great provided you know how to cook. Cooking thighs and legs is pretty fool proof. My two favorite ways to cook chicken breast are poaching and sousvide. The reason I use breast is that it’s great cold if you haven’t overcooked it, (roasting or frying) and dried it out. I like to add olive oil on it.

image
D9A3C295-BB6D-4BAA-A052-39D4B44096E2.jpeg3188×2393 1.87 MB

One reason I sometimes use chicken breast is that I eat so much bacon I have to cut back on fat somewhere to keep burning my own, so lean meats are acceptable to me as part of my selection. Maybe not the best choice for a beginner on keto.

:cowboy_hat_face:

(Alec) #16

Eating too much bacon is hereby approved as an acceptable reason to be eating chicken breast.

(Full Metal KETO AF) #17

@Alecmcq I’m curious how that Breastless Frankenchicken is coming along in the lab? :man_scientist:t3: :joy:

(Alec) #18

It’s slow work. Igor keeps stealing the test eggs to make omelettes. But we’ve reduced breast size by 23% so far, and the third leg idea has worked well. But there’s a long way to go before we’re ready to launch. I’ll let you know.

(Doug) #19

The military will be making food with 3D printers in 5 or 10 years…

(Doug) #20

I make a similar recipe with lots of broccoli, and my wife and I both love it. I do get what you mean, though, Adorfaru - at least I wouldn’t want to be eating chicken breast every day.

#21

I still enjoy it when grilled or otherwise cooked well. I feel you when it is overcooked or not seasoned though. Lately I have been enjoying it slathered in Frank’s and dipped in blue cheese.

However, I just realized my favorite blue cheese with a low carb count has some unfortunate ingredients. Now I have to contemplate making my own or shopping around for something else.

(Allie) #22

It’s never been my favourite but can be made rather good by cutting into pieces and dipping in garlic mayo…

(Full Metal KETO AF) #23

They pretty much all have soy oil. I have decided a hunk of blue cheese with some sour cream and good mayo is superior, they always skimp on the blue cheese in the bottled versions anyway.

(Doug) #24

With chicken or turkey, as well as pork - sous vide cooking can be a real revelation. No need to overcook, dry the meat out, make it tougher/stringier - frankly, it takes some getting used to - we’re so accustomed to at least somewhat dried-out and tough meat there.

(Brian) #25

I can’t do dried, tough, shoe-leather meat. Don’t have the teeth to chew it anymore. So the more tender, the better I can deal with it. The tougher, the more difficult. Love that sous vide!

(traci simpson) #26

Wings and thighs are my favorite especially when dipped in a mixture of salsa and sour cream!

(Dirty Lazy Keto'er, Sucralose freak ;)) #27

I love nice breasts. Even from a chicken :slightly_smiling_face:
My GF made her Jalapeno poppers chicken breasts tonight and they were super good :slightly_smiling_face: