When I’m making a chicken dish, I always worry that I won’t cook it long enough and we’ll get salmonella poisoning. I’m sure that sounds a bit neurotic, but it’s happened to several of my friends. That’s why chicken should never be served rare.
That’s also why I over-grilled some boneless chicken
thighs the other night. We each managed
to choke down one thigh. Unfortunately
there were 8 left.
For dinner the next night I decided to slice the thighs
thinly, add a little water and lots of barbecue sauce and cook them for about
10 minutes more. The chicken pieces softened
right up, and I served them in heated buns.
Problem solved!
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