/ck/ - Food & Cooking

>>14751011
Yeah that actually makes sense. I doubt they'd over-fatten their stock on purpose. I went to a slaughterhouse once with my dad and the fucking smell is unbearable. I don't know how people can work in a chicken plant.

I'd like to try the stuffed breast, too. I had a Turducken once which was pretty fantastic. Was a big fat turkey stuffed with duck/chicken meat, not the three birds all jammed up one another's asses.

I usually hand-flatten chicken breasts (literally just punch them flatter so they cook more evenly). A huge breast like that for a parm will take longer to cook. It's tricky because if you leave 'em in too long you lose the juices. I usually do 400F for 18-20 minutes.

When I do them up on the BBQ I just wrap 'em in and they stay nice and juicy. Looking forward to seeing your thread when you cook it. When you do parm do you put cheese on it?

Im the only one who dips in clam juice?