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  2. The 15-Minute Baked Chicken I Make on Repeat - AOL

    www.aol.com/3-ingredient-chicken-m-short...

    Preheat the oven to 425°F and line a baking sheet with parchment paper. Pound the chicken breasts to an even thickness, about 1/3 an inch. Place in a single layer on the prepared baking sheet and ...

  3. The Surprising Trick for Tender Chicken Breast Every Time - AOL

    www.aol.com/lifestyle/surprising-trick-tender...

    According to Cook's Illustrated, you should cut your chicken breast against the grain, much as you do steak. The "grain" refers to the alignment of muscle fibers in the meat. The "grain" refers to ...

  4. This Clever Trick Makes the Chicken Breast Every Time ... - AOL

    www.aol.com/lifestyle/clever-trick-makes-chicken...

    Chicken breasts vary in size, and each breast has a thick part and a thin part. The chef-y way to solve this is to pound the meat flat, creating an even, thin slab, but you probably don’t have time.

  5. List of cooking techniques - Wikipedia

    en.wikipedia.org/wiki/List_of_cooking_techniques

    See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...

  6. Roast chicken - Wikipedia

    en.wikipedia.org/wiki/Roast_chicken

    Garlic, lemon and herb roasted chicken. Roast chicken is chicken prepared as food by roasting whether in a home kitchen, over a fire, or with a rotisserie (rotary spit). ). Generally, the chicken is roasted with its own fat and juices by circulating the meat during roasting, and therefore, are usually cooked exposed to fire or heat with some type of rotary grill so that the circulation of ...

  7. Dutch oven - Wikipedia

    en.wikipedia.org/wiki/Dutch_oven

    A Dutch oven without integral legs can be used as a conventional pot on a stove, or may be set on a separate welded steel or cast iron tripod stand or on small stones when cooking on hot coals. These ovens are typically made of bare cast iron, although some are aluminium.

  8. How to Make a Dutch Oven Chicken with Crispy Skin - AOL

    www.aol.com/lifestyle/dutch-oven-chicken-crispy...

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  9. How to Reheat Chicken Without Drying It Out (Because You ...

    www.aol.com/lifestyle/reheat-chicken-without...

    Be it a breast, thigh, drumstick or whole roasted bird, chicken has a special place in my heart—and in my weekly meal plan. Versatility is among the many benefits this ingredient has to offer ...