Braising is a cooking technique that is typically used on tougher cuts. The method is to sear the outside of the meat to increase flavor and then slow cook it in liquid. The cooking relies on heat, time, and moisture to break down the tough connective collagen tissues in meat. Simply put, it means cooked in water or some other liquid.
Braised and Succulent
As with all braises, slow cooking tenderizes the meat and the liquid (water, stock or even a splash of wine) melds its flavor with that of the chicken, resulting in fall-off-the-fork-meat that is moist and tender.
This makes braising an ideal way to cook a pasture raised chicken because these can be a little tough as they have more muscle from running around outside.
In braising, you shouldn’t completely cover the meat with liquid, just enough to cook in and then make a gravy.
Prep Time: 20 minutes
Cook Time: 6 hours
Serves: 4 – 6
Tip: To make a thicker gravy you can remove the liquid into a pan, bring to a simmer and reduce until it is half the volume. This also concentrates the flavor.
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