It seems that most recipes calling for diced chicken say the chicken should be boiled. I did this for several years but never really liked the idea or the taste of boiled meat. It’s rather blah. And wet. Not my favorite.
So, awhile back, I began roasting chicken for things like chicken salad and chicken pot pie and chicken tetrazzini. I like it ever so much better.
You can cook as much as you need for one recipe or go ahead and prepare lots of chicken and store some in the freezer.
Place uncovered in a 350-degree oven.
You’ll need to keep the meat from drying out. After about 30 minutes, check to see if there are any juices in the bottom of the pan. Draw them into the baster and moisten each piece of meat. You’ll have to suction and squirt several times in order to cover each piece adequately.
Re-baste every 30 minutes until chicken is golden and cooked through. The cooking time will vary depending on the size of the pieces. You can use a fork or knife to pull a piece apart to test for doneness.
If you have children of your own one day, this is when they ask if they can have a bite of chicken. I encourage you to say yes.
Now you’re ready to dice the remaining chicken. I always trim away any fat on the edges of the meat at this point.
You can typically count on one breast making about 1 cup of chicken.
If you have more than you need for your current recipe, you can put 1-cup portions into small freezer bags. Then put all of those smaller bags into a large freezer bag. You’ll avoid freezer burn this way and will have measured portions ready to go on another day.
Enjoy your chicken!
Know that I love you,