Not Dry, But Juicy: What's the Secret to Delicious Boiled Chicken Breast
Many housewives, regardless of experience, complain that after boiling chicken breast they get a dry and completely inedible product.
How to keep meat juicy and even tender, you will learn from this article.
The skinned breast should be thrown into a pot of boiling water (salted in advance).
In addition to salt and meat, there should also be spices in the pan - pepper, bay leaf will do, you can add a piece of celery.
Cooking time is usually no more than 30 minutes, for a small breast 20 minutes is enough. This time is enough for store-bought chicken. If you use meat from your own backyard, the cooking time should be increased to about 50 minutes.
After the meat is cooked, leave it in the broth for about 20 minutes - during this time the chicken will be filled with aromatic juices and will definitely not end up dry.
This meat can be put in a salad or served for dinner – the breast will be juicy and fragrant.
True, in this case the broth will not be rich, or, to put it simply, empty.
If you are cooking the breast for broth, the cooking time needs to be significantly increased, but then you can’t count on tasty meat.
