Kitchen

[beach-mom]

My family likes only chicken breasts. I've been substituting them in recipes where it calls for legs and thighs for years. But I recently got the Taste of Home - All Seasons cookbook, and there are a number of delicious looking recipes that call for chicken legs and thighs.

So I thought I'd ask the experts. Do any of you substitute too? Do you change the liquid amount any (I usually add just a little more)?

Also, if you have a pressure cooker, do you substitute there too?

TIA! 

[PINKdogWOOD]

Hubby & I love Tast of Home.  We subscribe to the magazine and have the same cookbook you have.  Everyday I also receive an email from them for 'daily' recipes to try.  I make a LOT of their recipes.

I also love to use my crockpot for a lot of dinners, so easy and fast to put together a few items, turn it on and walk away.  Well, almost walk away.  I do check on maybe two times throughout the cooking process.

II also love to use thighs for many recipes, a lot of times it may call for breasts but if I don't have white meat then I'll use whatever I have.  I buy bulk breasts, thighs, tenerloins, and wings.  Don't usually buy legs although we obviosuly like dark meat. 

I will not usually skimp on liquid because I find if I don't have enough in the crockpot it will cook done/away and then my meal is dry.  I don't have a pressure cooker, they tend to scare me.

[ChynnaBlue]

I substitute the opposite way. I find chicken thighs to be more moist and flavorful out of a crock pot than chicken breasts. I'll use breasts in the oven or on the stove, but rarely in a crock pot.

[HonnyBrown]

I didn't have good results making chicken breasts in the crock pot.  It would always dry out and shred, even if I left the bone in.

Chicken thighs, for me, hold their moisture and flavor much better.

[Sooner]

I always use breasts but the breasts with the skin on and on the bone are far far better.  I don't like thighs at all--they have too much fat in them for me.  You can take the skin off the breasts after they are cooked, and it doesn't add that much fat that way.

[Fressa]

I always use boneless, skinless chicken breasts in all my cooking regardless of the vessel. I follow the receipe as is however I make sure that the chicken breast are totally covered with some type of liquid. I'm a big fan of using stocks and broths in whatever sauce I'm cooking. It gives it a bit more flavor especially in the crock pot. I use herbs more than extra salt and pepper for our health issues and usually add some garlic.