Chickeny

Hi, friends!

We are friends, right? I think so.

That’s why I feel comfortable admitting to you that I have a real problem, and I’ve had it for just over five years now.

The time has come to deal with it, for once and for all, and I’m hoping that you can help me.

Allow me to explain.

This year, one of my new year’s resolutions is as follows:

Learn how to deal with chicken.

(Surely there are others of you who have made the same resolution. No? I’m the only one? Okay. That’s cool. I only feel a little bit weird about being the only one with a chicken problem.)

Here’s my problem.

Are you ready?

I love to eat chicken. But sometimes, when I cook it, it tastes too much like… chicken. And then I don’t like it.

It is hard to describe the chickeny taste that I do not like, but a word that I think comes close would be “gamey”. It tastes a little bit too much like something that used to be alive, when it should just taste like something yummy on a plate.

Does anyone else know what chickeny taste I am talking about? Or am I crazy?

There are a few ways that I have found to ensure that the gamey taste does not show up. Marinating helps. Grilling helps. Cooking the chicken in well-seasoned sauces seems to help. Making sure the chicken is well salted helps. (The Lazy Genius says to salt your chicken more than it seems like you should. I cannot communicate how unhelpful that kind of advice is to someone like me. I tried to follow it one time, but there was so much self-doubt, stress, and salt. It just didn’t work out well.)

The problem is that I don’t always want to marinate my chicken. I don’t always want to cook my chicken in sauce. Besides, even when these methods are used successfully, I often still find that chickeny flavour shows up the day after in the leftovers.

Sometimes I simply want to cook some chicken in a frying pan or in the oven, and have it taste like something besides chicken, and to never, ever revert to tasting like chicken.

THAT’S ALL I WANT.

It’s not so much to ask for, is it?

This is where I need your wisdom, readers.

Let’s say I just want to cook some chicken. I want to add it to a salad or a casserole, or make chicken salad sandwiches out of it. Or maybe I even want to serve chicken breasts as a main dish at a meal but I don’t want them doused in a super heavy cheesy sauce. I just want nice, light, well-seasoned chicken.

How do you do that?

What are your chicken secrets?

Are you willing to share them?

Do you know the chickeny taste that I am talking about?

Do you think that I have taken this too far, and now the chickeny taste is in my head, and has become a mental game that I will never be free of?

Don’t you try to tell me that you don’t know the solution to my problem. I know you do, because I’ve been to your house and eaten your chicken and it was FANTASTIC. I don’t think I’ve ever tasted the chickeny flavour at anyone else’s house. I’m serious. Clearly, all of you people know how to deal with chicken.

Help a girl out?

(No advice is too obvious, small, or random. I will be grateful for all of it.)

P.S. I’m glad that we are friends and can talk about stuff like this.

I have no pictures of chicken, but here is a photo of food from warmer days. I’m about ready for mountain pie season again.

2021 is my year of asking for help. If I want to learn something, I’m just going to ask people who know what’s up to teach me. That’s just the way this year is. I’m super excited about it.

6 Responses

  1. Hi Jasmine, I have exactly the same problem with all meats! I want to taste the sauce or the seasoning NOT the actual flesh or the barn where it came from! Chicken is actually a better one for me then pork(ugh) dont get me started on pork chops or fish!!! Have u ever tried baking your chicken breasts in salad dressing? Like Italian dressing? It adds a nice flavor without the heaviness of a sauce, you can drain it off and then u have a lovely flavored chicken breast to shred for your salad or sandwich. You can also bake it in a creamier dressing like Renee’s caesar dressing and sprinkle with Parmesan cheese but that’s a heavier sauce, we just brush it on, then bake and eat them on a bun like a chicken burger. I also like dipping sauces and a good one for chicken to loose all chickeny flavor is a Sweet Chili Sauce, it’s an oriental sauce found in the International Aisle of grocery stores. Hope this helps, I know the struggle is real!

  2. First of all, yes, I completely know what you mean about it tasting too much like chicken. I especially notice this on roast chicken or with the chicken that’s close to the bone in a drumstick.
    Maybe it’s the bones that are the problem. I hope you get lots of advice. As for frying chicken in a pan, I wonder if smaller pieces with more of the pieces getting seared helps…

    1. Yes! I agree about noticing this taste in chicken that close to the bone! And that smaller pieces thought… that makes a whole lot of sense to me. I’ll keep it in mind the next time I’m frying chicken. 🙂

  3. Ok, I can’t resist commenting because I LOVE chicken. I’m not sure I’ve ever eaten a chicken I didn’t like. The problem is, I’m not sure I can help you because I don’t think I usually taste a chickeny flavour. That being said, if I what Yolanda said about the bone is true, then that could be the difference because I tend to choose the breast part. I don’t know, this feels very unhelpful. But I truly hope you come to enjoy chicken at least a little more!
    A few things I’ve learned recently about chicken:
    Baking it with lemon slices keeps it moist and fresh,
    Bake it high and fast,
    After taking it out, leave it covered for 5 min before eating so the juices don’t escape.
    Maybe those are general things everyone knows… if so, I don’t know why it’s taken me this long learn.
    Ok, I believe this is quickly becoming a chicken epistle.

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