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In my opinion, this is the single best way to cook chicken breasts so that they will be juicy, tender, and succulent. It is fast and easy, and gives you a lot of freedom to dress the dish up in whatever way your imagination desires. With this chicken as the center piece, you cannot fail.

The main point of this post is the chicken. You can eat it straight, with no further flavourings or sauces, and it is incredibly delicious. However, when you cook chicken like this, you are left with fond (stuff cooked onto the bottom of the pan) and it is a crime to waste it, so I am also demonstrating a very simple reduction sauce that you can make to top the chicken. Keep in mind that there are infinite ways to alter the sauce. I will mention a few, but this really is just a basic recipe, meant to be about as simple as it gets. You can tweak it to your hearts content and develop so many versions of this dish, that you could make it almost every single day and never get tired of it. In the future I will certainly post many of my own variations, but no need to wait for me. This is what makes cooking fun. Play around with recipes! This is a great one to practice with.

This recipe is for two chicken breasts. It takes about 25 minutes to prepare.

Visit: “Chicken Stock”

A long long time ago, I created a picture tutorial on how to make chicken stock. Back then, I didn’t even have a stock pot and made my stock in a roasting pan!

Since my last post was a video on how to cut up a chicken, I thought the logical thing to do would be to show you what to do with all the chicken scraps that you are left with after you get all the meaty bits off.

In the video, I go through the process twice. I wanted to show some of the range of possibilities in stock making. One batch is very dark, not super clear, very heavy on the vegetables, deeply flavoured, and seasoned, having been made with what was left from brined and roasted carcasses. This batch was also made in a pot on the stove. The other batch in the video is light, is almost consommé clear, made with fresh raw carcasses, contains no vegetables, and is made in a crock pot. I wanted to show that chicken stock can be made in a variety of ways, but that what you do to it affects the final result.

Different styles of chicken stock are best suited for different applications. For example, when I want to make asian inspired soups, or realy robust dishes, like chili, for example, I would probably want to make a more robust, darker chicken stock for it. When making lightly flavoured dishes, like a simple chicken noodle soup, I would opt for a lighter, milder stock.

This is the second video that I have made. I am still working out some sound issues and learning to edit, so bear with me, these first videos will be a little rough around the edges!

Visit: “How to Cut Up a Chicken”

My post called “How to Cut Up a Chicken” is composed of GIFs that illustrate one method of breaking down a whole chicken into pieces. I have now added a video to that article that shows two methods, the same one in the picture tutorial, and a different one. I hope that the video helps to clearly illustrate the process and that my viewers find it helpful!