now you just sound like my boyfriend.
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A good way to make breast:
Get a whole breast, cut it into slices, but not too thinly, flatten them, flour the slices, make garlic and parsley butter, also add a bit of salt into the butter, put a piece inside the breast slice, seal the butter inside the breast slice, eggwash, breadcrumbs, i recommend doing this process 2 times, oil, and deep fry. If it’s not fully cooked, and it’s about to burn, get it out and cook it into the oven at 180 to 200 degrees, until the internal temp is at least 75 degrees C.
And you just made chicken kiev. One of the best tasting chicken breast recipes.
Now, Jaimie Oliver made this recipe, but he just cut a pocket into the whole breast, and stuffed it with butter. You should not listen to Jaimie Oliver though. The amount of butter that’s gonna be inside will be minimal, you will basically get fried breast, with some garlic and parsley flavored butter on the side of the breast.
This is probably my favorite breast recipe. It’s really damn good. I would recommend everyone to try it, unless you don’t like garlic, which is heresy.
Salt, pepper and garlic is the holy trinity of spices.
@drae this recipe is for you.
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I can’t cook 
Last time I tried they called the result “the Great Chicago Fire”. Thankfully, sometimes other people are willing to cook though.
That’s a shame.
It’s not a super difficult recipe, but it does require some culinary skills when you are cutting the breast and closing it with the butter sealed inside.
It’s definitely not as easy as simply whipping out some breast and frying it.
sounds great! i dont think i have ever had Chicken Kiev before!
whats also really great is:
take a chicken breast, cut a pocket in it, put herb or garlic butter in, seal it with a toothpick. sear it from both sides.
then you make a sauce from cream, a bit cheese spread, a handful or more fresh, minced basil leaves, salt, pepper, a bit of nutmeg if you want.
then you cut cocktail tomatos in half, put them into a casserole dish along with the chicken, pour the sauce over the breast/s. then cut mozzarella in slices (or whatever cheese you want but i prefer mozzarella) and then lay them on top of the chicken.
bake in the oven for 15-20min and then its done. its so incredibly delicious on pasta or rice!!
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I’ll take 2.
Sounds good.
OK I’ll share one as well
Dong Po Ro (Braised Pork Belly) 东坡肉
you need:
- 0.5kg of pork belly
- oil
- 3 scallions
- 3-4 tablespoons of soy sauce
- 3-4 tablespoons of shaoxing wine
- 30 gr of brown sugar
how:
- take 1 big piece of pork belly (unsalted - very often pork belly in the supermarket is pre-salted, it doesn’t work. Get unsalted pork belly from the butcher)
- pan-fry it for a few minutes
- cut it into … I don’t know… computer mouse sized pieces
- heat up a pot
- stir-fry scallion and ginger with vegetable oil
- pour water into it
- wait until it boils
- add soy sauce, wine, some sugar
- put the pork belly pieces in
- add enough water to cover them
- lower heat
- cover pot
- continue braising at low heat for 2-3 hours until pork belly is tender
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just use food delivery apps. same cost if you count the time it takes to go shopping and electricity /water bills
guess that depends on location. I can eat an entire week for the cost of ordering food twice here
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If I am not cooking a whole chicken, I will only use Thighs… they are the best/tastiest/juciest part… They’re great in curry. However…
If you have the thigh and the drum… it’s called a chicken leg (in the UK at least)… or 1/4 chicken if you are getting a cheeky Nando’s 
Quality content the forum needs.
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wise man!!
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Big chungus:
Breast fillet.
Small cuts so you can spread them.
Give em a good bonk to flatten them as much as possible.
Feta cheese, olives and sun dried tomato slices in the middle and roll them up.
Wrap them in bacon.
Fry in pan briefly then put in oven until chikkin be dunn.
Serve with a greek salad and tzatziki.
Eat one and struggle to breathe for the rest of the evening and curse yourself for making more chungus than any human can possibly handle.
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Yup. I never order food as the delivery costs the same as or more than the meal itself. Might as well use the legs, get some cardio workout and save money.
You just helped me decide tonight’s dinner.
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I had it on Friday… the Boneless Thighs funnily enough.
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Honestly, you should never cook an entire chicken, it looks good for presentation, but it’s not the best method to achieve a good result.
Because the problem is that legs and breast have different timings.
So to have the optimal result you need to separate them.
Spatchcoking it helps 
Problem is that you are still cooking the breast and the leg together, so it’s still the same problem.
If you want the optimal way to prepare it, separate it, and cook them apart, the breast takes a shorter time.
Basically the leg cooks more like a tough cut in beef or pork, which needs to be cooked for longer for it to be tender, while the breast is more like a steak, which you need to get to the correct temperature, and remove it immediately after to preserve as many juices as possible.
Anyway, today i tried making the roasted leg again, and i confirm that not using a tray filled with water to catch the oil leads to an overall better result, put the tray below, but don’t cover with water, the skin will be more crisp and it will have a better color. But the caveat is that it will make your oven more dirty than if you filled it with water.