Smoked Chicken
My husband smoked chicken tenders a little to long so I made a recipe using it, thinking I could "hide" the dry chicken. It was a hit so we are going to try to duplicate it, with a little less dry chicken. I baked the first recipe 350 for 45 min and it was a little soupy so we ate it like soup. My question: How do I translate the baking time to making it the same but cooking it on the stove? What change does it make to the food: baking vs on top of the stove?
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2 Comments:
I think that you have to watch the liquid more carefully when you are braising on the top of the stove. I add a bit every so often rather than starting with "soup" and letting it cook down. Also it requires a judicious handling of seasoning in your braising liquid because as it cooks down, the flavorings intensify - salt especially.
suegsf at 1:48PM on 11/07/09
That is so helpful, thanks for your advice.
Chabala at 2:48PM on 11/07/09