• Ads by Google:
     




    Get email alerts Celiac.com E-Newsletter

    Ads by Google:



       Get email alertsCeliac.com E-Newsletter

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Hagmans Maple Flavored Chicken
0

11 posts in this topic

Hello all,

I know this has been discussed so forgive the repeat. I love the way this recipe smells when making it.

6 Boneless chicken breasts halves

Salt and pepper

1 cup of maple flavored syrup

1/2 cup of fruit or white vinegar

1/2 cup of ketchup

1/4 cup of brown sugar.

The problem: she calls for it to bake for 1 1/2 hours covered and baste for a half hour uncovered. The chicken always comes out tough and dry. What advice would you have to make the chicken more moist.

Ken

0

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


I can't imagine cooking chicken breast halves for 2 hours total and not having them come out dry. The cooking time is just too long...what oven temperature do you use?

0

Share this post


Link to post
Share on other sites

325

0

Share this post


Link to post
Share on other sites

I totally agree with Sylvia. That cooking time is much too long unless the chicken breasts are huge and frozen solid to begin with.

0

Share this post


Link to post
Share on other sites

So about how long do you suppose it should take?

0

Share this post


Link to post
Share on other sites
Ads by Google:


For those that might be interested to know the answer to my last question of how to make a chicken so it doesn't come out to dry please refer to the following article:

http://busycooks.about.com/od/chickenrecipes/a/howtocookchixbr.htm

It says that you should soak the chicken in salt and sugar water. How long depends on how thawed the chicken is.

I know it's a silly question but hey that's just me.

Ken

0

Share this post


Link to post
Share on other sites

For those that might be interested to know the answer to my last question of how to make a chicken so it doesn't come out to dry please refer to the following article:

http://busycooks.about.com/od/chickenrecipes/a/howtocookchixbr.htm

It says that you should soak the chicken in salt and sugar water. How long depends on how thawed the chicken is.

I know it's a silly question but hey that's just me.

Ken

That is called a brine. I brine whole chickens, duck, pork, etc. Sometimes my brine contains juniper berries, bay leaves, citrus zest, maple syrup, etc.

But 1.5-2 hours is crazy long for chicken breasts. I would bake for 30 minutes and then see if they are done. It also helps to pound the chicken into an even thickness - often breasts are thicker on one end than the other.

0

Share this post


Link to post
Share on other sites




Oh My Gosh!!!! :lol: I have found heaven. I soaked that bird for almost two days and put it in the slow cooker for four hours. You want to talk about something good. You have got to try this recipe!!

0

Share this post


Link to post
Share on other sites

Oh My Gosh!!!! :lol: I have found heaven. I soaked that bird for almost two days and put it in the slow cooker for four hours. You want to talk about something good. You have got to try this recipe!!

So what recipe did you finally use, Ken? Inquiring minds need to know. smile.gif

0

Share this post


Link to post
Share on other sites

I still used the recipe above but I believe the brining was the key. When I went to slice the chicken it fell off in nice juicy pieces. No dry chicken here. I'm going to use some of it for a pot pie later this week. Thanks for all your input. No more dry chicken for me!! :)

0

Share this post


Link to post
Share on other sites




Yes - brining makes ALL the difference for chicken breast as it is a dry cut of meat to begin with. Just wait until you experiment with various brines. I have an entire book on just brines.

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      107,330
    • Total Posts
      935,521
  • Member Statistics

    • Total Members
      64,991
    • Most Online
      3,093

    Newest Member
    Cz28
    Joined
  • Popular Now

  • Topics

  • Posts

    • Re. gorilla munch - Made with corn, says gluten free on the box, I don't know why it wouldn't be. It's quite yummy. Corn pops and Post golden crisp used to be my favorites, before celiac.
    • I buy the Chex cereals( except wheat). I had recently been buying Puffins from Barbara's bakery but got a very unsatisfactory answer to my question about where they source their oats so I have decided to stop buying them. See below.... "Thank you for your recent email about the oat flour in our Puffins cereal.  We appreciate the time you took to contact our company.

      Approximately 90% of our ingredients are sourced from North America. However obviously there are some crops that do not grow here, and items that are not manufactured here. In those cases, we source from other areas, mainly UK, EU and South America. Regardless of where the supplier is located, we have a very robust Supplier Assurance Program that ensures that we purchase only from approved, high quality suppliers. 

      We thank you again for your comments and hope you continue to enjoy our products.  If, at any time, we can be of further assistance, please don't hesitate to contact us again."
    • Hey guys!  I have been suffering from NCGS for almost a year, and have recently been diagnosed with IBS.  Although I was finally getting used to the gluten free routine, this has been really hard to get used to.  I'm currently having a major flare, so I'm off pretty much all fodmaps (although mainly beans, dairy, nuts, and gluten). Additionally, my stomach can't handle more than a 1/2 cup portion per meal, and even then, I'll occasionally have pain after eating.  Does anybody have simple, fast meals that they could share? As if this isn't restrictive enough, I'm also allergic to eggs, so I'm pretty much living off smoothies, rice, and allergy free chicken sandwiches.  I know this is pretty restrictive, but I thought that if anybody could help, it would be you guys.  Thanks!  Claire 
    • Great advice everyone! So the envirokids gorillla munch by natures path is safe?. As for cinnamon Chex is that ok too? 
    • Alright, so I'm 3 months into being gluten free, And in terms of how I feel, the "best fit" line on the graph would be a very slow incline, which is good, but day to day, I would mark as all over the place. I don't understand. I pretty much do the same things every day, and eat the same things every day at around the same times, even in the same order. I cook all my own food and am super careful about CC. I even have my own pans, cutting boards, even my own sponge for washing my own aforementioned kitchen supplies. What I eat is very limited. I don't even do dairy, grains, or added sugar. (for now) Yesterday I actually felt okay. The brain fog was fairly thin, I felt more based in reality, rather than like I was in the matrix, on drugs, or in a dream. Today I'm back in the matrix again. I can't think, I have anxiety, I'm overly emotional, short fused, angry, and scared of my own shadow. This up and down for no apparent reason stuff seems to be the norm for me. Is this unheard of or somewhat common? It seems like how I feel is completely out of my control, and the disease just does whatever it wants. I know 3 months isn't that long in the usual recovery time frame, but I want to get off this ride. I just need to know if it's normal to be so up and down day to day during the recovery, or if I should give in to my assumed unfounded panic attacks and be worried. As a side note, I'd much rather have the typical gastro issues usually associated with celiac. Blowing chunks and crapping my pants constantly would be way easier for me to deal with than all the neurological problems mine manifested as. Ugh.
  • Upcoming Events