15thStreetPizzaandPu
Active member
For all that have chicken for a pizza topping how are you doing it?
We currently use chucks 10-20 grams (it’s what we use for our boneless bites) and season with salt and pepper and bake in oven and then send it through the robot coupe when cooled. I think it comes out mediocre at best. Just not a lot of flavor and somewhat dry.
Does anyone brine their chicken before? If so what do you use? I there anyway to get more flavor besides brining? Marinate? That could over do one flavor when we use it on 4 different specialty pizzas. Even considered sous vide the chicken so it stays juicy.
Any suggestions are welcome!
We currently use chucks 10-20 grams (it’s what we use for our boneless bites) and season with salt and pepper and bake in oven and then send it through the robot coupe when cooled. I think it comes out mediocre at best. Just not a lot of flavor and somewhat dry.
Does anyone brine their chicken before? If so what do you use? I there anyway to get more flavor besides brining? Marinate? That could over do one flavor when we use it on 4 different specialty pizzas. Even considered sous vide the chicken so it stays juicy.
Any suggestions are welcome!