o 150\u00b0F.
Cut chicken into 1/8th inch strips
Place chicken breasts on baking sheet with sides (to catch the grease), skin side up.
Rub olive oil on breasts, sprinkle with salt and pepper.
Bake at 350\u00b0 for 45 minutes.
Cool, then chop or slice to use in your recipes.
Cut chicken with the grain into very
egrees F.
Rub the chicken with the olive oil, salt
Preheat oven to 200\u00b0F.
Slice the chicken into thin strips. You should end up with about 7 or 8 slices.
Place chicken slices on a baking sheet and bake for 2 to 2 1/2 hours to remove moisture (cooking time will depend on thickness of chicken and whether chicken is refrigerated or warm from oven. I baked raw chicken until no longer pink then allowed it to cool enough to be handled before slicing into strips).
Allow to cool.
o 150\u00b0F.
Cut chicken into 1/8th inch strips
75\u00b0F.
Coat the chicken with the 1 teaspoon olive
Put water, ghee, and spices in a deep pan.
Place chicken in water.
Water should just cover chicken.
Add more water to keep that level.
Keep pan covered.
Simmer gently for 35 minutes or to desired doneness.
Cut in strips or cubes. Use in any recipe that calls for cooked chicken such as curries and cold salads.
a bowl. Many Vietnamese Chicken recipes usually require a short time
Put chicken in a pot big enough
edium heat.
Add garlic, jerky and green bell peppers.
or a garnish. Cut the chicken into thin slices that will
Preheat oven to 250\u00b0.
Cover bottom of baking dish (casserole) with beef jerky.
Wrap a slice of bacon around each chicken breast and place on top of jerky.
Mix sour cream and soup.
Pour over top, making sure you cover chicken.
Bake for 3 to 3 1/2 hours and serve with rice.
mix well.
Add strained chicken and shredded carrots; mix until
0 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel
ust as well).
Place chicken breasts in dish, barely touching
killet over medium heat, cook chicken until no longer pink and
br>To make the chicken curry, cut the chicken into chunks. Skim
itted with a lid, place chicken breast. Top with both cans
arge pan and brown the chicken in batches until it's