Holly,
I have not had that issue with it sticking. If you added a tsp vegetable
oil, I wouldn't think it could hurt it. Also, I'd get the chicken pretty
much done before throwing it in to the soup. Just my toughts here.
Vicki
----- Original Message -----
From: "Holly Anderson" <[email protected]>
To: <[email protected]>
Sent: Saturday, March 09, 2013 3:17 PM
Subject: [CnD] steaming or boiling chicken
Hi all. I am going to make the chicken noodle soup recipe that dale did
on cooking in the dark bout a year ago. I'm going to steam the chicken as
he suggests. He suggests putting in 2 cups of water with about 2.5 lbs of
chicken. He used thighs, I'm using breasts. boneless skinless in both
cases. I had a couple of concerns before I attempt this.
1. I'm wondering if I need to get the chicken completely done, i.e 165
degrees or just partially as it goes in the soup later.
2. should I add more water since I'm doing breasts instead of thighs.
3. will it stick? I've boiled chicken before in much more water than that
and it stuck.
I'm just looking for experiences here. If no one knows, I will just try
it and see what happens.
Thanks everyone. :)
Holly
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