Vent: Had to choose between ground beef and chicken thighs this week

I stood in the meat aisle for like 10 minutes trying to decide. Ground beef at $5.49 a pound or chicken thighs at $1.99. I hate dealing with raw chicken but my wallet made the call. Made a big batch of chicken and rice casserole on Monday. Honestly it came out dry and I'm still annoyed about it. Does anyone have a trick for keeping cheap chicken thighs from turning into shoe leather?

2 comments

2 Comments

phoenix_adams607d ago

Brine them in salt water for 30 minutes before cooking, it makes a huge difference for the price... and cook them to 165F not a degree more or you're making jerky.

coran637d agoMost Upvoted

Agree with @phoenix_adams60, that brine trick really works.