As you can see, a ‘flat’ chicken i skinda relative. It depends on your recipe. If your recipe calls for just a breast or three, carnivorousplant’s got what you need. You just need to tenderize that bad boy. If it’s talking about a whole chicken, then you’ll want to butterfly it. It’s not hard. I recommend wearing an apron. Trust me, I’ve ruined more shirts that way than I’d like.
Smapti, I second Athena’s recommendation of a Jaccard.
The physical action of the thing makes well done meat quite a bit less chewy. As for the dryness, a marinade can help a lot. Jaccard first, then marinade. Even 15 or 20 minutes will make a difference, but longer is better, like overnight.
And don’t just poke a few holes … work it thoroughly on both sides of the meat.
It’s in the whole chicken sensense. Flattened <-> butterfly <-> spatchcocked. Got it.
The other way is easy. Get a meat mallet, and beat the snot out of the cut just like you would for an Indiana pork tenderloin.
Just don’t beat your meat too much or it will start to shred apart.
And for those who didn’t figure this out, I highly recommend a pair of kitchen shears to cut out the backbone. Trim close to the backbone along both sides of it.
This is essentially what I’m going to do with the shredded meat tomorrow for dinner. I saved some of the liquid as well as solids from the crock pot yesterday. I will use the immersion blender to mush up the onions and jalapenos in the liquid, then reduce to a spicy sauce. Heat up in a pan with the meat, then broil for the crispies. Thanks for the tip about lower heat - kept it on too high for too long, I think. I will remember that for next time!
Just an update: I tried this last night and it worked perfectly! 
Does this work with other kinds of fish fillets too, or is the temperature or cooking time different depending on the type? Does it (or something similar) work with chicken too?
There’s also the risk of blindness and/or hairy palms. Or so my grandmother claimed.
This is usually true, but a rice cup is a different measurement than a regular cup. It is only 6 oz (180mL). Get out the measuring cup that comes with your rice cooker and check it.
I don’t know why rice and coffee are different from everything else.
It should work for all fish. Cooking time really depends on the fillet and how thick is, not the fish itself - if it’s a thin fillet you’ll want to cook it a little less. It should more or less work for chicken. Just make sure it’s cooked all the way through, like you would with fish (stick the tip of a knife into it and pull back a bit to see the inside.)
[quote=“tadtooornamental, post:108, topic:608669”]
I have a slight variation on this.
First, I use parchment paper.
Second, I mix up some whole-grain mustard and soy sauce. (sometimes I add a trickle of maple syrup)
Third, I cut the fish into serving-size pieces.
On a piece of parchment paper place, in this order: sprig of dill, very thin slice of lemon, blob of the mustard/soy mix, 1 hunk of fish, another blob of the mustard/soy.
Fold up the parchment paper. Turn it over and place it on a baking pan so that the side with the lemon is on top and the folded part is on the bottom.
Repeat for each hunk-o-fish.
Bake as above.
To serve, cut an ‘X’ on the top and you get a beautiful rise of fragrant steam and a pretty dill-and-lemon on top.
For chicken I would forgo the foil wrap altogether, put it in a baking dish and lower the temp to 325. I’m also the one who doesn’t know how to use a juicier so. . .
The thickness of the fillet matters and whether it is frozen or fresh/thawed.
A rule of thumb is bake at 375-400 degrees for 10 minutes per inch of fish thickness for fresh/fully thawed fish. For frozen fish, double the time.
If you bake at 350, 12-15 minutes per inch of thickness (fresh/fully thawed).
Can’t go wrong with this, but always keep an eye on things.
Chicken is a little more tricky. Depends what cut you are using and whether bone-in or boneless. Generally, medium to large chicken breasts with bones and skin cook for 45-60 minutes at a 400 degree oven. Boneless, skinless breasts (about 6 ounce size) cook in 15 minutes at 375 degrees. Juices should run clear when you cut the thickest part.
Learn something new every day. Apparently, according to Wikipedia, it’s because a rice cup is based on a Japanese measurement called the gō, which is 180 mL.
I’d be surprised if this measurement is used in anything but rice cookers. I’ve never used one (well, I guess a roommate had one in college, so I must’ve used it at some point), and I’ve never seen a recipe state that one cup of rice is a short “rice” cup. My assumption is standard cups are being referred to in most recipes involving rice.
There is a little piece of marinated chicken folded into parchement and deep fried chinese recipe, let me hit google and see if i can find it, otherwise i will have to sent hubs out to the barn to dig it out of the box =)
<jeopardy theme>
found a blogabout it! I would cheat now, and go get the bonelsess skinless chicken thigh individual quick frozen pucks at BJ/Sams/Costco to make them with.
The rice cookers that I’ve seen also distinguish in their instructions between an actual cup versus their included measuring “cup”, giving two sets of measurements and times depending on which you’re using. I would never assume any other rice recipe to refer to a “cup” and mean the small measure, either.
These are what I’d make. Do I need to put them in any sort of liquid? Turn them over halfway through? Or do I just plop them on the cookie sheet and let them cook?
I love this thread! I’ve always been kind of embarrassed at how sad my cooking skills are, and you’d be amazed how hard it is to find a cookbook that just tells you how to cook basic food without trying to make it “special.”
Nope. Just let them cook. If you’re doing it on a cookie sheet, rather than some sort of ceramic or glass pan, I’d line it with foil just so you don’t have to scrub it.
(If you want to get a little adventurous - dump marmalade over the top before you put them in the oven. It’s yummy.)
So glad I could help! As above, it will work for any fish of the same approximate thickness. I’ve never tried to do chicken in little packets, I do those (meaning bone/skinless breasts) in an open dish. Same temp, just put the chicken in a baking dish (I use an 8x8" brownie pan, I usually only cook one or two), sprinkle with seasonings, and bake slightly longer than the fish. Check at 25 or 30 min.
Personally I prefer to do them in a covered dish (cover with foil, I mean) with a marinade because I like them to have extra flavor and juicyness, but it’s not necessary.