How do you cook your chicken?

I'm only cooking for me, and I tend to be lazy, so I buy the big packages and cook them all at once in the crockpot with some low sodium chicken broth, then freeze them in 4oz portions. That way I don't have to cook when I want some I thaw it, add whatever spices fit the rest of the meal I'm having, and am on my way! It's super moist, tender and flavorful even without spices though, thanks to the broth.

I always season with salt, pepper, onion powder, garlic powder, and paprika. Depending on the cuisine I will add other spices or herbs. Then I brown it on both sides in a dry skillet, and then transfer to a baking dish to finish it off. Any extra is saved for lunches for the next couple days

What broth do you use?

I'm only cooking for me, and I tend to be lazy, so I buy the big packages and cook them all at once in the crockpot with some low sodium chicken broth, then freeze them in 4oz portions. That way I don't have to cook when I want some I thaw it, add whatever spices fit the rest of the meal I'm having, and am on my way! It's super moist, tender and flavorful even without spices though, thanks to the broth.

Usually whatever is cheapest, and has a low sodium option! I got a few "scratch and dent" cans of Swanson Low Sodium at the grocery store a few weeks ago for something like 40c per can, so that's what I used last time I made up a batch. More often it's Great Value (Walmart house brand).

I love to put a couple chicken breasts in my crockpot with Frank's Wing Sauce on them. Not too spicy and great for me to freeze for the rest of the week!

Wrap it in bacon, brown in a pan, then cook in the oven. Awww yeah bacon :glasses:

Something simple, but extremely delicious.

Chicken
Cilantro
Jalapeno
Lime Juice

That's it.... Great flavor with few carbs and fat.

I like to coat my chicken with breadcrumbs and bake it. I remove the skin and any fat I can see, dip it in water and then the breadcrumbs, and bake in a 350 oven. I make my own breadcrumbs by grating my dried bread crusts, so I know there's only whole-grain bread in it. I'm watching my sodium so I add spices other than salt to the breadcrumbs - garlic powder, fresh ground pepper, sometimes paprika or dry mustard, sometimes a herb like oregano or thyme or dill - every time is different! I usually estimate the coating for one dinner as about 1/2 slice of bread.

Chicken's also good cut in small pieces for a stir-fry, and you can add whatever vegetables you have - really the list is endless! I put that on rice or mashed potatoes or noodles.

I also like to make chicken stew in the crockpot - very simple traditional chicken stew like mama used to make - chicken, potatoes, carrots, onions, peas. I add whatever spices or herbs I'm in the mood for that day and thicken the gravy a little, then divide it into serving-size portions. I don't like to freeze carrots because the texture is never as good when they've been frozen, but any other vegetable is fine.

I love my gas grill and cook on it year round. I usually take boneless skinless chicken breast and use Misto spray and fill it with extra light olive oil, mince fresh rosemary and basil sprinkled on both side. No salt needed so you don't have to worry about the sodium intake.

I bake large quantities in the oven at once and then reheat individually, because I live alone.

My go-to is ginger, garlic, cayenne, mustard, salt, pepper, and soy sauce. It might be a little spicy but I tend to have boring old steamed vegetables with the chicken so the contrast is yummy.

With dry seasonings on the grill.

I use this for pork steaks, pork chops, country-style ribs, chicken thighs or breasts....

My favorite recipe:

4-6 portions of meat of your choice (4 oz each or so)
2 Tablespoons Balsamic vinegar
2 Tablespoons Worcestershire sauce (I use reduced sodium)
2 Tablespoons brown sugar
2 Tablespoons unsalted butter, cut into cubes
salt & pepper

Preheat oven to 350F.
Line a 9x13 pan with heavy duty foil. Pepper & lightly salt meat on both sides and place in pan. In a small bowl, whisk together the vinegar, Worcestershire sauce and brown sugar, and pour evenly over meat. Dot meat with cubes of butter.

Cover pan tightly with foil. Bake at 350F for 30 -60 minutes (30-35 for small chicken breasts, 40-45 for thighs & pork chops, 50-60 for pork steaks & country style ribs). Uncover, bake another 10-15 minutes.

I change it up all the time. I will replace the balsamic with rice wine vinegar, and the Worcestershire sauce with low-sodium soy sauce, and will add a pinch or two of Chinese 5-spice & a pinch of extra hot red pepper with the salt and pepper. You can even add a couple dashes of sriracha if you like it even spicier (and I do :drinker: )

I marinate in mix of soy sauce, sugar, sriacha and tumeric for 1-2 days. The salt and sugar kinda cures it like a ham, stays nice and moist.

Outside on the grill.

One of my weight loss goals has been to find a way to make my chicken taste like chicken wings without the massive calories (i still eat chicken wings, and they will eventually pry a bone out of my cold dead hands, but I wanted something i could eat more often).

So for me it starts with boneless thigh. I can use breast as well if I am absolutely forced too. A heavy bottomed pan and a touch of Avocado oil (2 teaspoons). I don't choose that kind of oil for any magical properties, just because it has high smoke point.

Get the pan hot, toss in the oil, toss in the boneless chicken thigh (I sometimes even cut it into wing like shape, sometimes leave whole). I also usually toss a steak weight/bacon press on top of it to ensure maximum crispiness. Cook the ever living **** out of it until it is crisp. Then take pan off heat - hit it with some Franks Buffalo Sauce (so low in cals and has a butter taste...yes I know it isn't natural but...shrug), toss it around a bit then nom.

I bake large quantities in the oven at once and then reheat individually, because I live alone.

My go-to is ginger, garlic, cayenne, mustard, salt, pepper, and soy sauce. It might be a little spicy but I tend to have boring old steamed vegetables with the chicken so the contrast is yummy.

Golly. This thread looks delicious.