Cooking Chicken & Broccoli Rings: Tips & Questions

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Discussion Overview

This thread centers around the preparation of chicken and broccoli rings, with participants sharing their experiences and seeking advice on cooking techniques and presentation. Questions about whether to pre-cook broccoli and tips for achieving a visually appealing dish are common themes.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant, preparing for their first show, inquires whether the broccoli needs to be cooked beforehand.
  • Several participants mention that it is not necessary to cook the broccoli prior to baking.
  • One participant expresses concern about the appearance of their chicken and broccoli ring, noting it doesn't look like the pictures in the cookbook.
  • Another participant shares their experience that guests often do not notice imperfections in the dish's appearance.
  • One participant asks if using fresh or frozen broccoli makes a difference.
  • Another participant suggests ensuring the broccoli is dry to avoid a mushy texture in the final dish.
  • One participant mentions that they often have extra crescent triangles and advises not to be too hard on oneself regarding presentation.

Areas of Agreement / Disagreement

Participants generally agree that pre-cooking broccoli is unnecessary and that presentation may not be as critical as perceived. However, there is no clear consensus on the impact of using fresh versus frozen broccoli.

Contextual Notes

Participants share personal experiences and tips related to cooking and presenting chicken and broccoli rings, reflecting a variety of skill levels and expectations.

Who May Find This Useful

This discussion may be useful for Pampered Chef consultants looking for insights into preparing chicken and broccoli rings and managing expectations around presentation.

K
kimmers
Messages
272
I have a show tonite, and I am doing the chicken & broccoli (sp) ring. My question is: Are you supposed to cook the broccoli? or does it just get cooked in the oven. Sorry for sounding so dumb, but this is the first time I have made this one.

Also, does anyone have any tips for making the rings? I have the "All the best" cookbook, and I practiced again last night to make the ring, and it still doesn't come out looking like the pictures. It looks ok, just not the best. I guess I could just be being to hard on myself. :o (Wouldn't be the first time)

Any help would be greatly appreciated.
 
You do not have to cook the broccoli first! And, as so many say on here.....we're pampered, not perfect! It shows them that it can still look nice, without being perfect....nothing is perfect! Enjoy it!!
 
  • Thread starter
  • #3
jenniferknapp said:
You do not have to cook the broccoli first! And, as so many say on here.....we're pampered, not perfect! It shows them that it can still look nice, without being perfect....nothing is perfect! Enjoy it!!
Click to expand...

Thanks for the quick reply and the pep talk. :)
 
  • Thread starter
  • #4
ok, another thought just popped into my head. Does it matter if it is fresh or frozen?
 
kimmers said:
Also, does anyone have any tips for making the rings? I have the "All the best" cookbook, and I practiced again last night to make the ring, and it still doesn't come out looking like the pictures. It looks ok, just not the best. I guess I could just be being to hard on myself. :o (Wouldn't be the first time)

Any help would be greatly appreciated.
Click to expand...

Mine have never turned out like the cookbook either but my guests don't know that and they think it looks beautiful. If you believe in it, so will your guests.
 
kimmers said:
ok, another thought just popped into my head. Does it matter if it is fresh or frozen?
Click to expand...

I wouldn't think so! Just make sure there isn't any extra water with the broccoli, you don't want it to make the ring mushy!
 
The broccoli needs to be dry. Use a paper towel to get the excess water out first.
 
It seems when I make the ring, I always have one extra Crescent triangle...so I just throw it out...looks fine...nothing looks as good as the picture for the most part! Don't be hard on yourself...When they see how EASY the ring it ( I think the wreath is much harder).. they'll want to buy that stone and the cookbook...and try it themselves!
Show the pages in the cookbook to the guests - so they'll see it is step by step instructions for them when they get home.

Have fun!
 
  • Thread starter
  • #9
Thanks everyone!!!
 

Frequently Asked Questions

What are Cooking Chicken & Broccoli Rings?

Cooking Chicken & Broccoli Rings are a delicious and convenient dish made by combining cooked chicken, broccoli, and cheese, all encased in a flaky pastry ring. They are perfect for a quick meal or as an appetizer for gatherings.

How do I prepare the chicken and broccoli for the rings?

To prepare the chicken and broccoli, start by cooking the chicken until it is fully cooked and then shred or chop it into small pieces. Steam or blanch the broccoli until tender but still crisp, then chop it into small pieces. Combine the chicken, broccoli, and your choice of cheese in a mixing bowl, seasoning to taste.

Can I use frozen broccoli for the rings?

Yes, you can use frozen broccoli for the rings. Just make sure to thaw it completely and drain any excess moisture before mixing it with the chicken and cheese. This will help prevent the pastry from becoming soggy.

What type of pastry is best for making the rings?

Puff pastry is the best option for making Chicken & Broccoli Rings as it creates a light and flaky texture. You can also use crescent roll dough for a quicker and easier alternative, but the texture will be slightly different.

How do I bake the Chicken & Broccoli Rings for the best results?

Preheat your oven to 375°F (190°C). After assembling the rings on a baking sheet lined with parchment paper, brush the tops with an egg wash for a golden finish. Bake for 20-25 minutes or until the pastry is golden brown and puffed. Allow them to cool slightly before serving.

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