Chicken and bacon

Discussion in 'Mid Atlantic' started by Zeroevol, Sep 6, 2015.

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  1. Sep 12, 2015 #81
    brewengineer

    brewengineer Well-Known Member

    3,537
    Jun 22, 2011
    Do you boil then roast, rather than just roast, to achieve a different texture?
     
    brewengineer, Sep 12, 2015
    brewengineer, Sep 12, 2015
  3. Sep 12, 2015 #82
    LBCrew

    LBCrew Well-Known Member

    6,024
    Aug 12, 2009
    Mostly just to reduce cook time in the oven, but yea... they tend to be more tender all the way through, instead of papery on the outside, tender under that, and too crunchy (for me) in the middle.
     
    LBCrew, Sep 12, 2015
    LBCrew, Sep 12, 2015

  5. Sep 12, 2015 #83
    Zeroevol

    Zeroevol Well-Known Member

    7,419
    Jun 22, 2009
    LB, I always boil them first. You're correct, def cuts down the cook time
     
    Zeroevol, Sep 12, 2015
    Zeroevol, Sep 12, 2015
  6. Sep 13, 2015 #84
    brewengineer

    brewengineer Well-Known Member

    3,537
    Jun 22, 2011
    I like roasting on the grill. I find I can get them pretty tender on there. I will try the boil then bake method next time I cook them inside.
     
    brewengineer, Sep 13, 2015
    brewengineer, Sep 13, 2015
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