My roast chicken always seems dry. Anyone have tips on how to make it succulent throughout?
2006-06-26 20:26:49 · 33 answers · asked by Lilac Lady 3 in Food & Drink ➔ Cooking & Recipes
The upside-down trick previously mentioned works well, but it also helps to roast the chicken upon a bed of mirepoix, which is simply rough-chopped onions, carrots, and celery, a ratio of 50-25-25. The vegetables themselves are not intended to be eaten, but they will provide aromatic flavor and moistening steam to the poultry. Also, made a solution of melted butter and chicken stock with which to baste the chicken periodically.
2006-06-26 20:34:25 · answer #1 · answered by Jamais 2 · 0⤊ 0⤋
Butter the breast, tablespoon of butter in the cavity then roast upside down on a rack with an inch or two of water in the bottom of the pan, cover all over with foil & cook as normal. Remove foil and turn right way up on high temp for last 15 mins
The water makes a lovely stock too. I put 1/2 a chopped onion and a chunk of both carrot & celery in my water - the juices run into the water and when done use this to make gravy as usual!
2006-06-26 22:55:51 · answer #2 · answered by heath 3 · 0⤊ 0⤋
Give the raw chicken a light coating of butter before it goes into the oven.
Cover the baking tray with tin foil for the first half of cooking, then take it off in time to let the chicken brown.
You also have to baste it regularly.
(Pour the juice that come out into the roasting tray back on top of the chicken)
Voilà - Juicy chicken shall be yours.
2006-06-26 20:32:46 · answer #3 · answered by Anonymous · 0⤊ 0⤋
I cook mine in a roasting dish wrap the chicken in foil and put water in the roasting dish and in the foil .. cook as normal 10 mins from the end open up foil to let the chicken brown but dont do it for to long or it will dry out ..
2006-07-01 04:49:16 · answer #4 · answered by lizzie d 2 · 0⤊ 0⤋
Stuff the cavity with a cut lemon (sqeeze lemon juice on skin too) and some cut onion and garlic if you like.
Let the bird rest for 10 mins when you take it out of the oven - that way you don't loose the juices in the carving.
Also don't buy a cheap chuck, they are pumped full of shite, taste bad too.
Don't over cook, a reg size bird into a hot oven for 25 mins (covered), turn oven down, take off foil leave for another 25-35mins.
2006-06-28 01:00:49 · answer #5 · answered by zara c 4 · 0⤊ 0⤋
I never use oil, fat or butter when roasting a chicken. I simply put the chicken over an open can of my favorite carbonated beverage(usually bud light) and roast for the usual amount of time
this works great on a BBQ!
2006-06-27 03:55:34 · answer #6 · answered by dubbledee71 3 · 0⤊ 0⤋
get the best healthy chicken you can find. Then cook it till it reaches 180 degrees. Any more time than needed will bring out the juices and you are gonna end up having cardboard instead of chicken. Don't let the chicken continue cooking, Instead have it warm no lower than 125 and 140 degrees. You will remember me if you follow directions. Yummy!
2006-06-26 20:33:16 · answer #7 · answered by TopBoi4u 3 · 0⤊ 0⤋
Cook it on its back for the first 20 - 30 minutes then turn it over for the rest of the cooking time,
Let it rest for approx 5 minutes before carving and all the juices will be re-absorbed into the chicken... give it a try it works for me
2006-06-26 20:29:29 · answer #8 · answered by Anonymous · 0⤊ 0⤋
I always cook mine in a roasting bag, sprinkle flour into the bag first, to stop it sticking, then cut vents into the top of the bag, to enable it to breathe. I also like to cut a lemon in half and put this inside the chicken whilst cooking. Yummy!!
2006-06-27 01:40:41 · answer #9 · answered by Anonymous · 0⤊ 0⤋
You can baste it regularly throughout cooking - put butter on the skin and cover with bacon also keeps the moisture in.
Buying maize or corn fed chicken is a good starting point as well as they are "juicier".
2006-06-26 20:55:05 · answer #10 · answered by barneyboomagoo 4 · 0⤊ 0⤋