Stealing Thirdeye’s chicken recipe

This will be interesting!

My first quick thought was "nooooo, not raw chicken with other food (my wife is a former food service and ServSafe Certified Manager). But 2 seconds later logic said, ummm, not any different than pork chops in the slow cooker with all the other veggies (or a chuckie on the smoker with veggies) - raw meat is raw meat, and heat/time is the cure.

You can't go wrong with chicken in butter. Years ago I first learned that trick when my partner in a local competition did that with our chicken entry - won 1st place that year. Been using it ever since.

:icon_smile_tongue: It all looks so ... well ... buttery!

Biloxidman said:

Chicken in a pan and butter sounded great so I thought I’d give it a try. 3 boneless breasts seasoned and in a pan with chicken broth and 1/2 stick of butter and taters. Let’s see!

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I didn't think I invented butter broth chicken but thanks for the kind words. Looks like it turned out great.

dward51 said:

This will be interesting!

My first quick thought was "nooooo, not raw chicken with other food (my wife is a former food service and ServSafe Certified Manager). But 2 seconds later logic said, ummm, not any different than pork chops in the slow cooker with all the other veggies (or a chuckie on the smoker with veggies) - raw meat is raw meat, and heat/time is the cure.

You can't go wrong with chicken in butter. Years ago I first learned that trick when my partner in a local competition did that with our chicken entry - won 1st place that year. Been using it ever since.

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Biloxidman said:

That was my thought. Unless the boneless breasts cook too quickly, but i’m Thinking at least 1/2 hour at 350 will be ok.

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I think chicken cross-contamination in the kitchen is more of a threat than certain pathogens or salmonella so it's a good idea to prep all vegetables first, then the chicken, followed by a clean-up with bleach. Once your chicken reaches a safe internal temperature, those good juices that it releases onto the vegetables will also be safe. in fact, unless they are whole..... vegetables will reach 165° more quickly than the chicken, and this temperature kills any pathogens that may have come from the chicken before it was fully cooked. Once everything is 160°-165° it's all safe.

That's a mighty fine plate.

That really looks Great