I vote for the fruits. The grapes won me over.

{{{Laura}}}

How does one cook chicken so that's moist and tender? Is the problem with using frozen chicken? My husband has tried several methods, and it always comes out more or less dry.

maybe try brining the chicken?

How does one cook chicken so that's moist and tender?

There are a lot of smothered recipes that work well with chicken.

I used to cook a big (cheap) batch of chicken thighs buried in salsa and it was yum. Or you can drench them in terriyaki. Or, you know, cream of mushroom soup. Also, breast meat tends to dry out more than other parts which I think are better (cf., thighs).

The fancy restaurant I used to go to that made great roasted chicken would pan fry the whole bird in hot oil first. I know that the whole "sealing in the juices" notion has been disproved but addding oil makes it juicier and tastier.

I've always found the crockpot a nice way to keep frozen chicken moist. Of course that's not very practical when you need supper in 45 minutes.

I'm drunk but here

and this is good too

I love how I'm never too drunk to use HTML

Roommate D and I have been doing shots.

How does one cook chicken so that's moist and tender? Is the problem with using frozen chicken? My husband has tried several methods, and it always comes out more or less dry.

I cannot speak for whole chickens, but I usually cook boneless, skinless breasts (Tyson or Foster Farms) thusly:

Thaw breast in fridge overnight. Next morning, prepare marinade of olive oil, lemon and orange juices (plus some orange zest), kosher salt, fresh cracked pepper, fresh thyme, and occasionally some other herbs or spices that strike my fancy.

Mix marinade vigorously, and pour into a ziplock baggie. Brush breast with a little more olive oil (extra virgin, always, please -- and I knew that even back when I ate rice that came out of a tube.), place in baggie with marinade and seal it up.

Place chicken marinade baggie in fridge for the the day, in a bowl, just in case of leakage. Let sit until dinner time.

Preheat cast iron skillet on medium high heat. Cook chicken breast (along with marinade) about ten minutes to a side. When you flip the chicken, cover it with a pot lid and turn the heat down.

You want to get the chicken just past the point where it is no longer pink (though this method allows some considerable wiggle room for overcooking and still remaining tender and juicy.

This method has so far unerringly produced the most delicious, tender and juicy chicken I've ever eaten.

back when I ate rice that came out of a tube.

Good times, good times.

I feel left out. I've never had rice in a tube.

Why is the rice in the tube?

Why is the rice in the tube?

They were just packets of Mahatma flavored rice, Daniel. I got mocked soundly for it.