BBRINING
WH
Brining infuses
tenderness by pulling salt water into
the lesh, adding lavour and helping
keep the meat juicy.DO IT RIGHT Add 950 to 1200 ml of
water along with 3 tbsp salt and 2 tbsp
sugar to a saucepan. Heat until sugar
and salt have dissolved. Let cool. Add
breasts to a large bowl and pour brine
over top. Refrigerate for 1 hour but no
more than 6 hours. Remove chicken from
brine and pat dry with a paper towel. Let
stand for about 30 minutes before pan
searing.POACPOACHING
WHYIT
Poaching is a cooking
technique in which meat is prepared in
hot liquid to keep it moist.DOITRIGHT Place the meat in a pot and
cover with chicken stock or water—make
sure it’s enough to cover the chicken by
about 2.5 cm. Bring liquid to a slight
simmer with just a few bubbles breaking
the surface. Reduce heat to medium-low
and partially cover the pot. Cook for
15 minutes or until chicken is cooked
through. Adjust heat as needed and
skim of foam.STEASTEAMING
WHYIT Steamed
meats retain exceptional
moisture since they’re not exposed to
the intense dry heat of a skillet or oven.DOITRIGHTA bamboo steamer can
include two or more layers, allowing you
to steam multiple parts of a meal
simultaneously, thereby streamlining
meal prep and cleanup. To use, ill a pot
with several centimetres of water and
bring to a boil. Place a bamboo tray on
top of the pot, secure the lid, and reduce
heat to a simmer. To steam chicken,
season the meat and place the breasts
on a steamer tray. Steam for 20 minutes.THE BIGTHE BIG THREET
You’d be hard-pressed to find
a food that gets overcooked
more often than the ubiquitous
chicken breast. Try one of these
easy, alternative cooking
methods for juicy meat
every time:WAYS
This staple
bodybuilding food
doesn’t have to be
boring. Learn three
quick and easy ways
to prepare chicken
breasts with these
flavour-filled recipes.
BY MATTHEW KADEY, M.S., R.D.
PHOTOGRAPHS BY TRAVIS RATHBONE
FOOD STYLING BYROSCOE BETSILLCHICKEN
84 FLEX| JUNE 2017