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erisian_fields. Mmmm, rosemary!
Lesson Number One: It is much easier to separate a chicken breast from the little pantiliner it sits on when it's not frozen. Often I repack such things, but this time I had the space and wouldn't have them in there long. Oops.
I put a big pile of chicken breasts in the crock pot. Then it said to sprinkle with salt, pepper, and rosemary. Oh, maybe I should have sprinkled each layer? But the meat had started to fuse. It had been in the freezer only overnight in a big stack and thus some wasn't fully frozen. I pried the layers apart to do the sprinkling. The rosemary smelled so good!
Liquids in -- and all the stuff I'd sprinkled on the topmost piece washed off. Duh! As the hours went on I stirred the top ones under.
Many hours later I pulled the meat out and tried for sauce. I strained some of the fat off, the stuff that wasn't liquid at crock temperatures. There was an awful lot of that floating around and I probably halved it. I poured all the rest (rosemary and all) into a pot on the stove. I stirred a couple tablespoons of cornstarch into cool water until it was smooth, then poured that in the pot too. I boiled it, and boiled it, and boiled it, and boiled it... and then gave up 'cause guests were coming! I poured the still-very-thin "sauce" onto my single-portion bits of meat and popped them all in the freezer for the future.
This morning I took one portion out, opened the lid a crack for heating, and mmmmmmmmm did it smell good. Even frozen! I adore rosemary, have I mentioned? I noticed the sauce did have little spots that looked like they had tried to become thick. I made some rice with that broth/sauce.
The kitties followed my every move. BOY were they interested.
It was good! Rice with the broth was a good idea. Next time, a tinch less lemon (I kinda went on the high side for that) and a bit more rosemary and pepper. The chicken breast was falling apart at a touch, and was a tad dry, so maybe also cook it less long?? And if I want a sauce, maybe more cornstarch.
erisian_fields. Mmmm, rosemary!Lesson Number One: It is much easier to separate a chicken breast from the little pantiliner it sits on when it's not frozen. Often I repack such things, but this time I had the space and wouldn't have them in there long. Oops.
I put a big pile of chicken breasts in the crock pot. Then it said to sprinkle with salt, pepper, and rosemary. Oh, maybe I should have sprinkled each layer? But the meat had started to fuse. It had been in the freezer only overnight in a big stack and thus some wasn't fully frozen. I pried the layers apart to do the sprinkling. The rosemary smelled so good!
Liquids in -- and all the stuff I'd sprinkled on the topmost piece washed off. Duh! As the hours went on I stirred the top ones under.
Many hours later I pulled the meat out and tried for sauce. I strained some of the fat off, the stuff that wasn't liquid at crock temperatures. There was an awful lot of that floating around and I probably halved it. I poured all the rest (rosemary and all) into a pot on the stove. I stirred a couple tablespoons of cornstarch into cool water until it was smooth, then poured that in the pot too. I boiled it, and boiled it, and boiled it, and boiled it... and then gave up 'cause guests were coming! I poured the still-very-thin "sauce" onto my single-portion bits of meat and popped them all in the freezer for the future.
This morning I took one portion out, opened the lid a crack for heating, and mmmmmmmmm did it smell good. Even frozen! I adore rosemary, have I mentioned? I noticed the sauce did have little spots that looked like they had tried to become thick. I made some rice with that broth/sauce.
The kitties followed my every move. BOY were they interested.
It was good! Rice with the broth was a good idea. Next time, a tinch less lemon (I kinda went on the high side for that) and a bit more rosemary and pepper. The chicken breast was falling apart at a touch, and was a tad dry, so maybe also cook it less long?? And if I want a sauce, maybe more cornstarch.
