Chook Me!

How do I cook my chicken breasts to fall apart?

Ok, I never hardly make chicken and when I make it tonight I want to make sure it turns out good and I am making a casserole that I want my chicken breasts to be practically falling apart with a fork when I mix it in with the casserole. Any help out there? I am attempting to make a chicken, noodles and broccoli casserole so any help is appreciated, Thanks

Public Comments

1. Just roast (more flavor) or poach (easier and quicker) your seasoned chicken breasts, let cool, pull off the bone, then chop. The meat will get tenderer as it simmer in the sauce of the casserole.
2. if its a chicken breast then i would poach it but if it is a thigh, wing, drum, anything on a bone i would braise it...
3. Boil it and shred it.
4. IF you would like juicy chicken use thigh quarters and medium boil let until done then let them cool down in broth to room temp You will have some damn juicy chicken
5. I would actually cut it into bight sized pieces first. Use a fry pan to colour you breasts, skin removed, and place in casserole dish. Add enough water or stock to cover and place in oven, first at 200C for about 10-15 minutes until the stack is boiling, then reduce heat to 165C and cook for one hour per lb.
6. To have a mouth watering meat falling off the bone tender and juicy dish there are only 2 ingredients time and low temp. Best is cooking it in a crock pot or, on the cook top but put the ingredients in a heavy pot and cook it for at least 2 (for chicken) hours on about 120 degrees celsius.
7. Your breasts should never fall apart. Boil a pot of water/chicken stock. Throw in onions, celery, salt and black pepper. Throw in the breasts. Ruturn to a boil then (Radical approach coming) Turn the burner off and leave covered for 1 hour. Drain water and slice meat from bones. Use in casserole. This works for chicken salad or anytime cooked chicken is preferred for a recipe.
8. Peter G is right: braising rocks! Place your spiced chicken pieces in a shallow dish that has a tight fitting lid. Put a little liquid in the bottom (water, broth, stock). and put the cover on. Put it in a 350-degree oven for about an hour, then check to see if it is thoroughly cooked (165-degrees internal temperature). The moist environment keeps the meat moist and makes it tender. I sometimes put my meat on a shallow rack to keep it out of the liquid. It's like a sauna for chicken!