|
Cooking chicken: tips for making chicken really moist and juicy but at the same time making sure it's cooked all the way?
I made chicken for the first time on Sunday. It came out decent but the chicken seemed a little dry. What are tips for making chicken really moist and juicy but at the same time making sure it's cooked all the way? Is there anything I should add to it before, after, or during the cooking of it?
Thanks!
[ ]
Want to answer more questions in the Domesticity category?
Maybe give some free advice about: Cooking?
What you will need.
Oven safe dish, Olive oil, butter, salt and pepper
ohh and the chicken of course.
I cook a lot and well I really dont measure nor do I set timers for my food I go by instinct and smell. So I will give you my best advice and ideas you will have to test and trial from here.
You want to have your chicken in a bowl big enough for it to soak overnight in the fridge in salt water.
Once ready rub Olive Oil all over the chicken and massage the meat well.
Use butter to put between the skin and meat on the breast part of the chicken.
Salt and Pepper to taste.
When putting the bird in the oven safe dish put it breast side down.
Bake
When done turn the bird over and meat should be tender and juicy.
Hope this helps
]
Pleanty of moist stuffing, maybe even a small onion put inside the chicken should work wonders as the moisture has no where to evaporate but through the chicken, giving it more liquids to cook on without totally drying out. Or settling the heat lower for the chicken to cook more slowly. The higher the heat the faster the juices leave the chicken. The lower the heat, the more likely the juices just simmer as it cooks. Just make sure you lengthen your time to make up for the lower heat. If unsure, give it the occasional scewer. If the juices run clean, it's cooked. Good luck
]
I love to cook. When I was first teaching myself to cook I relied heavily on an insta-read cooking thermometer, still do in fact.
As I have become more confident in my ability I have been able to tell by touch and by cooking by weight and time. Whenever cooking/roasting a whole chicken or turkey I always use a meat thermometer, my trusty inst-read to make sure the bird is at 180 degrees. It needs to be at 185 to be thoroughly done. The last 5 degrees comes as it sits resting before carving.
If I'm cooking individual pieces I usually cook by time. Most times 30 to 40 minutes is enough to cook/ovenroast most parts of a chicken. If the parts are really thick I'll get out my thermometer or if it is a breast I will cut into one of the thicker ones to see if it is cooked through. Same cooking temperature applies.
Below is a website I found that might help you. Be sure to look at the references as well.
[Link](Mouse over link to see full location)
]
I love cooking chicken, I find marinating it helps a lot, I like marinating mine in liquid smoke Lemon juice and pepper and a few other spices are nice as well, marinate it in a zip lock bag the night before you cook it or even a few hours before, you can even buy premade marinades. Another thing is if you are cooking it, take it out and cut a slit to see if it is done, if you take it out at the right time it's perfect, leaving it in even a few minutes past fully cooked can make it dry. Hope this helps (:
]
More Questions: |