My idea is to cover with foil for the first half hour at 350, then pull foil off and leave it in for another hour.
2006-07-20 08:50:07 · 6 answers · asked by chicken man 1 in Food & Drink ➔ Cooking & Recipes
Put butter and lemon all over it. when its done you can dip your chicken pieces into the lemon butter.
2006-07-20 08:54:31 · answer #1 · answered by Rayne 3 · 0⤊ 0⤋
Watched out with the aluminum foil... sometimes they do a good job of letting all the nice steam escape from the chicken. You may want to consider buying a basting bag anad maybe popping in a can of chicken stock to the pan you're putting the chicken in, or better yet, in the cavity. It will up your cooking time partly but it will leave your chicken moist.
I put chicken stock in pans with thighs all the time and they always turn out great. I also broil it for that cripsy skin. If you're concerned about your baking time, consider preheating the stock to nearly boiling before putting it in the pan or cavity. Cover with foil if you'd like.
2006-07-20 09:20:36 · answer #2 · answered by The Diddler 1 · 0⤊ 0⤋
Make an herb baste with olive oil, parsley, pepper, salt, garlic, (and any other herbs you like), cover the chicken with it, stuff some herbs into the cavity, and cover it with foil. Bake it at 400 degrees for 1 hr 20min then remove the foil for the last ten minutes: if you leave it two hours, the chicken becomes extremely parched and dry
:-)
2006-07-20 08:54:58 · answer #3 · answered by hello 2 · 0⤊ 0⤋
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2016-11-24 23:01:32 · answer #4 · answered by sarris 4 · 0⤊ 0⤋
make it interesting look for a good dry rub recipie make two small slits in the skin near the breasbone rub the mixture between skin and meat you will be amazed at the flavor
2006-07-20 08:56:58 · answer #5 · answered by mjk6886@yahoo.com 3 · 0⤊ 0⤋
Are you serious? That is HUGE for a freerange chicken!
2006-07-20 08:53:57 · answer #6 · answered by kristinaanneblack 2 · 0⤊ 0⤋