7
Mar
Mar
I want to make a pot roast with chicken instead chuck roast and was wondering if I could use it for this recipe.
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=334275&adsqs=
Would there be a different way I would have to cook this? I know I have to dry the chicken, and season it inside and out. Other than that, would it take shorter/longer and would the taste be the same?
Thanks for your help 
what kind of chicken should I use? A whole chicken, thighs, or breasts?
Yes, you can, and it will take about half the time as a beef roast. If you are doing it on the stove (not a crock pot) go ahead and sear the chicken on all sides to get some color going, then let it go! Sounds good to me!
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5 Responses so far to "Can I use chicken for this recipe?"
March 8th, 2010 at 2:05 am
You can certainly do it with chicken. I’d take the skin off first and maybe not cook it as long, but it will be good.
References :
March 8th, 2010 at 2:17 am
No.
Pot roast recipes are for Tough pieces of meat. Long, slow cooking to break down tough tissues.
Chicken cooked for that length of time would turn into little flakes; tasty and moist enough, but overkill.
Here’s a braised whole chicken recipe from the Calphalon site ( http://www.calphalonculinarycenter.com/calphalon/consumer/culinarycenter/recipes/recipeDetail.jhtml?recipeId=1300005 )
References :
March 8th, 2010 at 2:23 am
Yes, you can, and it will take about half the time as a beef roast. If you are doing it on the stove (not a crock pot) go ahead and sear the chicken on all sides to get some color going, then let it go! Sounds good to me!
References :
March 8th, 2010 at 2:30 am
Ingredients:
* 8 ounces angel hair pasta or thin spaghetti, regular or whole wheat
* 2 packages (9 ounces each) creamed spinach, such as Staffer’s brand, thawed
* 2 cups coarsely chopped cooked chicken
* 1/4 cup grated Parmesan cheese
* 1 cup heavy cream
Preparation:
Cook the pasta in boiling salted water following package directions. Draining in a colander and rinse with hot water. In a saucepan, combine remaining ingredients and cook over medium heat, stirring, until hot and bubbly. Serve over the hot drained pasta.
Serves 4.
References :
March 8th, 2010 at 3:05 am
Ingredients:
* 1 whole chicken, cooked and deboned, about 3 cups diced cooked chicken
* 2 cans (10 3/4 ounces each) cream of chicken soup
* 8 ounces sour cream
* 1 can (4 ounces) chopped green chile peppers
* 3 cups cooked rice
* 2 cups shredded Cheddar cheese
* 2 cups nacho cheese chips, crushed (Doritos)
Preparation:
Mix chicken, soups, sour cream and green chiles together; set aside. Put cooked rice into bottom of a greased baking dish. Pour chicken and soup mixture over rice. top with shredded cheese. Bake at 350° for about 35 minutes
References :