On Feb 10, 11:56*am, "Jim" wrote:
"HK" wrote in message

...



Gene Kearns wrote:
On Sun, 10 Feb 2008 07:36:21 -0800 (PST),
penned the following well considered
thoughts to the readers of rec.boats:

What's the big deal? Mrs JW cooks white meat juicy and tender
everytime, and I am usually a dark meat eater. Take boneless breast,
egg, breadcrumbs in a smaller glass pan greased. You want to pack the
meat in somewhat tight, touching and the breasts not opended up all
the way or spread out, smooth side down. 425 for 22-24 minutes..
always comes out juicy and nice even for me and the kids. I don't see
what the big deal is and why some posers (not posters) are saying it
is so complicated... Geeze..

We're talking apples and oranges.

Think (1) bone-in and (2) fried chicken (not baked).

And for the KFC angle, pressure cooked deep fat.....

Astonishing how KFC can take a relatively "healthy" food like chicken and
turn it into high calorie, high cholesterol crap.

Sure is. Do you have a good chicken recipe?- Hide quoted text -

- Show quoted text -

If you are going to do a whole bird. Mix up Balsamic vinegar and honey
to a good thick juice. Inject your bird with one of those big
syringes, and then rub the bird with the remaining mixture. Using a
baking bag fill the bottom of the bag with scorched onions then layers
of potato slices, greenbeans, carrots, and any other veggie you like.
place the bird over the vegies, close the bag, and cook to proper
temp, using box directions for a hint on baking time..