Re: Help with dry chicken breast

kilikini wrote:

Sunday we BBQ'd 2 whole chickens that we first spatchcocked. They were
smoked for about 2 to two and a half hours, over lump to about 170 degrees
internal. We then let them sit for a few hours.

The legs, thighs and wings were awesome, but, as usual, we thought the
breast meat was a little dry. (We prefer dark meat to white meat in the
first place.) Today, I shredded all the remaining white meat and there is a
considerable bit to be used up. I've already made chicken salad sandwiches,
twice, and don't want another one of those for dinner.

Is there some way to "reconstitute", if you will, breast meat that's a
little dry?

I know it sounds like such a newbie question, but I don't want to throw the
meat out and if I can't find some way to save it, that's what's going to
happen. I'd do a soup, but it's a little warm for that. If anyone has any
tricks, I know it's going to be someone here! :~)


That is the tough thing about cooking chicken. Chicken breasts are really
nice and tender when properly cooked, but get tough and dry when over
cooked. The legs, OTOH, like to be well cooked. So you have the option of
cooked legs and undercooked breasts or perfectly cooked breast undercooked
legs. Is it too dry to be moistened up with mayo?
.