Diced Chicken (for other recipes)

Dear Boys,

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.

2013-03-02 01.45.54To get started, line a pan with foil to simplify clean-up time, leaving extra to line the sides as well as the bottom.  Place raw chicken in the pan with a little bit of space between pieces.

2013-03-02 01.48.57I use garlic powder, salt and pepper to season the chicken.

2013-03-02 01.51.00I don’t have specific amounts – just give a light dusting to both sides of every piece with each spice.

Place uncovered in a 350-degree oven.

2013-03-02 02.31.09You’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.

2013-03-02 03.24.22

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.

2013-03-02 03.25.52The meat is hotter than I like to handle when it is finished, so I loosely cover it with a piece of foil.  Leaving a vent like this allows heat to escape without drying out the meat.

2013-03-02 04.26.52

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,



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