Community Pick
Cooked Chicken for Recipes - Barefoot Contessa Style
"I always poached chicken when I needed cooked for a recipe -- and I never liked the way it came out. I was watching Ina's show on the Food Network last weekend and this is how she cooks her chicken for recipes. I tried it and it was the most moist chicken I have ever had. I used it in chicken noodle soup -- YUM!!! The recipe can be increased or decreased depending on how much cooked chicken you need. UPDATE 7/31/07 -- I tried this method on boneless, skinless chicken breasts and it worked great -- I baked for about 35 minutes and it was cooked perfectly!"
photo by Fitgirl A.
- Ready In:
- 50mins
- Ingredients:
- 4
- Yields:
-
2 cups
ingredients
- 2 chicken breasts, bone-in and skin on
- 9.85 ml olive oil
- salt, to taste
- pepper, to taste
directions
- 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 350º for 45 minutes.
- Cool, then chop or slice to use in your recipes.
Questions & Replies
-
what temp when done? -
How many cups of chicken does this yield?
Reviews
-
I would love to be able to give this lots more stars---this is the greatest way to cook chicken to use in any recipe requiring pre-cooked chicken. The chicken stays moist and juicy not dried out! I've even used skinless, boneless chicken breasts and cut the time down to about 25-30 minutes depending on the size! Really great idea! -
I, too, have been making Ina's recipe since I first saw her make it on one of her shows, and my chicken comes out moist and flavorful every time. I've used this recipe each and every time that I've needed chopped chicken in a recipe, whether it be for a soup or salad. However, contrary to other posters, I have always used Ina's method of roasting bone-in chicken breasts with the skin on. That way the skin keeps the chicken from drying out while it is cooking. Trust Ina to know the absolute best way to make everything, but especially chicken, since that is one of Jeffrey's favorite things to eat :) :) :)
-
Great way to cook chicken to be used later in recipes calling for cooked chicken. This recipe actually served two purposes, one for the chicken to use later in a chicken and noodle dish and the other was to use the drippings that evening to make a gravy to go along with a different recipe where all the drippings would be absorbed in the dressing. Thanks for posting the recipe. Made for I Recommend Tag Game. -
DELISH!!! I was really impressed how great my chicken came out. I used chicken breast, and cooked them at 25 minutes. I chopped them up, and put them on salad. I can't believe how easy and tasty this recipe comes out!! -
Ina is one of my favorite Food Network Chefs and this recipe showcases the fact that you don't need a lot of fancy, expensive ingredients or hours of prep to make something delicious. This really allows the flavor of the chicken to shine through; excellent for salads and for freezing. I also freeze the bones and juices until I have enough to make homemade chicken stock..basic cooking at it's very best! Thank you for posting.
see 39 more reviews
Tweaks
-
I've always done this with my chicken too. In addition to salt and pepper, i'll sprinkle garlic and/or onion powder over the chicken breasts, both sides, and sometimes seasoned salt instead of regular salt. For individual lunches, like salads or a quick chicken salad, i'll measure out smaller freezer zip loc bags for individual portions. Rather than bake mine, i use the broiler and it only takes about 20 minutes or so, turning them once, and they come out very tender on the inside.
RECIPE SUBMITTED BY
Nancy G.
Chesapeake, VA
<p>Thank you to everyone who has tried one of my recipes and for all the great reviews.</p>
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