Lol no thanks



If ur gonna cook it on the stove for 2 seconds, whats the point exactly? might as well just cook it in the oven..

Ice98 version pretty much... for breast i ALWAYS work with skin on/bone on ... only thing i do different then him is that i go on medium heat on the stove for longer then 2 minutes, so the skin fat melts and become crispy, if u try to do it too quick the skin will color but the fat will not melt.. (little bit like duck breast...

Aspen likes to act like he knows things.

interesting thread

stove = sear. keep juices inside.
oven is to cook insides evenly.

Searing meat is not for keeping juices inside, that's a myth. It's to develop flavor and texture.

do you remove the skin/bone after cooking it? or what?

Serve with the skin.. should be crispy and delicious... as for the bones i said bone on cause im not too sure how you would say in english.. in french we say avec manchon... which means the breast still has the lower part of the chicken wing attached to it, but no other bones. So no, dont remove it, its easy to it and looks nice.

preheat oven to 350

use seasoning, it makes the chicken taste delicious !!

this, love it everytime throw it ontop of rice,. with a side vegetab

that was my point. it doesnt make sense on a stove since it's better in the oven