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How do you prep chicken breasts?

post #1 of 10
Thread Starter 

I realize this will probably go down as one of the stupidest questions ever asked on here, but it drives me nuts.

 

When buying boneless, skinless breasts, there's always a couple of pieces of fat left on the breast and sometimes what I assume is a major vein/artery between the tender and the breast proper. 

 

My wife, God bless her heart, will open the package, and just roast or boil the things.  She doesn't believe in "prep".  If you've ever had a piece of cooked chicken fat, you know how utterly disgusting it is.  I can't get her to brine, marinate, or pound the breasts, but that's another story.  I have tried different knives and can't seem to find the right "tool" for the job of tearing those fat pieces off. 

 

Of course, if you have a link to a video, even better smile.gif

 

Yes, I truly am this inept. 

post #2 of 10

Gobbly,

 

For trimming you want something agile enough to use at awkward angle, comfortable to hold, sharp and ideally not too wide.

 

Not that profile matters a great deal but the "right" knife for trimming is a petty aka a short slicer aka a long paring knife.  Anything sharp in the 5" to 7" range with a relatively narrow profile is perfect.  Anything sharp that's not so long or short as to feel awkward is almost as good. 

 

Strictly as a FWIW, I've pretty much stopped using my boning and paring knives in favor of my petty.  Because it's the knife I use to trim everything but the biggest pieces of meat, doesn't mean it's the one you should use too.   

 

IMG00083.jpg

My petty is a 6" Nogent slicer, and it's the bottom knife in this Sabatier family portrait.  I especially like it because it has a full-size handle which is rare with shorter knives.

 

Let's keep some perspective though.  The key is to keep the knife so sharp that it doesn't take any effort to cut the fat off.  If the little chef's (above the petty in the picture) were much sharper than the petty, it would be better for the task even though it's a little longer and wider. 

 

Hope this helps,

BDL

post #3 of 10

I love your set BDL. For me, I usually use only two knives. One is 5" thin and sharp knife and the second is 6' or 7" knife. smile.gif

post #4 of 10

Chicken fat is yummy. 

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #5 of 10

Gobblygook, just like you, I also look on chickenfat in boiled (poached) preparations as disgusting.

On the other hand, when frying or roasting chickenbreast, the fat melts almost completely and, that's what makes roasted chicken so delicious.

 

Don't know if you remove the skin when poaching chickenbreast? When done the little remaining fat can be removed easily without any tools at all.

post #6 of 10
Thread Starter 

In what preparation?  Surely you aren't saying that the little yellow globules are good eats.  I've never fried any any rendered meat fats other than bacon/fatback.  If Symon can do it with duck fat, I guess chicken fat could be used too. 
 

Quote:
Originally Posted by Koukouvagia View Post

Chicken fat is yummy. 

post #7 of 10

Rendered chicken fat is basic to several cuisines, particularly those with dietary restrictions against pork.

 

It doesn't have quite the umami of duck fat, but is good stuff anyway.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #8 of 10

I like a little fat on my meat.  Especially if it's fried, pan seared, or roasted.  I don't like fat or skin nn poached chicken but that is super easy to remove once it's cooked.

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply

"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #9 of 10

Chicken fat rules guys........when I was young mom used to render down the fat and store it in a jar in the fridge (shmaltz)

Rendered fat with salt as a treat is devine.

post #10 of 10

Depends what dish you are prepping for. The basic is remove fat and tiny muscle connection.  I remove the filet or tender since I buy 10 ounce breast for most everything. Also some cuisines fry the fat till crisp and use it . It is called Gribbins or Gribbiness. Not healthy but tasty  sometime used to garnish chopped liver or pate

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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