2006-09-01 08:41:58 · 33 answers · asked by ♣ 4 in Food & Drink ➔ Cooking & Recipes
inject it with some lemon juice. or baste it. its really good
2006-09-01 08:44:00 · answer #1 · answered by East Texan 4 · 1⤊ 0⤋
One issue you should take in consideration is the fact that salt, yes salt, accelerates dehydration. Therefore, regardless of the method of cooking you use, do not put salt previous to cooking. This means that if you marinate, do not put salt into your marinade.
Another technique that will avoid drying your chicken, or any other type of meat or poultry, is “sealing”.
In order to “seal” your chicken, use a frying pan with a thin coat of olive oil at high temperature. A temperature higher than the one you will actually use for cooking this chicken. Put you chicken in the pan and turn around until the peaces have been colored as slightly brown. In other words, cook you chicken on the outside, and leave it raw in the inside. This “sealing” will avoid the leaking of fluids and the meat or poultry will cook in its natural juice.
After sealing, turn the heat down (applicable to fry-pan cooking or salte) or transfer to tray and cook in the oven.
Chicken is ready – not dried ready – when, after poking, translucide / transparent fluids come out of the chicken piece. If is let out water with blood or reddish fluids, it’s not ready yet.
Chicken will need more time and heat to cook than cattle meat.
Remember, before cooking, no salt. Seal and then cook. Salt when almost ready.
Enjoy!
2006-09-01 09:16:40 · answer #2 · answered by etherberg 3 · 1⤊ 0⤋
If you're roasting is you can add white wine and a little bit of lemon juice (not too much lemon though or it will get even dryer), if you're cooking on the bar-b-q try shoving a can of beer up the chickens butt and letting it cook really slow, it will take about 45min-1hour, comes out soooo moist. Other than that if you cook chicken low and slow that's always your best bet and make sure to let it rest for a few minutes after cooking so the juices don't escape.
2006-09-01 08:45:30 · answer #3 · answered by sarahsmiles1222 3 · 0⤊ 0⤋
Depends on how you cook it.
A whole chicken: Mix butter and a fresh herb such as rosemary or thyme, or perhaps lemon, and spred the butter under the skin of hte chicken before roasting it.
If your cooking it on the stove, just dont overcook it and it wont be dry. A great technique is to sear the outside of the breast on high heat (both sides) and put the pan and seared chicken in the oven at 400 to cook it inside, preforably in some kind of sauce.
2006-09-01 08:47:15 · answer #4 · answered by john_lewin 2 · 0⤊ 0⤋
The best way to keep chicken from drying out is to cook it on a low temperature for a longer amount of time. You may also want to try marinating the chicken prior to cooking it. There are a lot of different marinades on the market.
2006-09-01 08:44:39 · answer #5 · answered by Alice S 2 · 1⤊ 1⤋
I agree with TM leaf fan your cooking the chicken way to long. There is no reason for it to be dry. Try using a meat thermometer. I have one and I love it, plus their really cheap and you will never over cook your food again.
2006-09-01 08:59:31 · answer #6 · answered by Anonymous · 1⤊ 0⤋
Buy quality chickens and don't roast over 350 degrees. You may want to check your oven temp because alot of them are way off.
Turn your oven to 350 and put a meat thermometer in it for about 15 minutes, check the temp. I've had some ovens that were over 400 when the dial was set at 350
2006-09-01 08:59:07 · answer #7 · answered by RICK 2 · 1⤊ 0⤋
Place about half a cupful of water in the roasting dish - this humidifies the oven. Also wrap the chicken in foil. Unfortunately this tends to make it taste as though it has been boiled rather than roasted so try taking the foil off for the last half hour and having the oven at 200C/390F.
RoyS
2006-09-01 08:58:34 · answer #8 · answered by Anonymous · 1⤊ 0⤋
You can brine cook it. Prior to cooking, immerse it in water for about 12 hours (you have to keep it cool). Add about 1 cup of salt to the water. Bake it per instructions. It will be very moist.
Hint: You can do this with all poultry. Just make sure the bird is not self-basting, or it will be too salty.
2006-09-01 08:46:34 · answer #9 · answered by Anonymous · 1⤊ 0⤋
Put a peeled apple inside the cavity before you oven roast it.
Or cook it on a rack over a pan with 1.5 cups of water (in the oven) the drippings and the remaining water would make the gravy.
2006-09-01 08:45:36 · answer #10 · answered by lollipoppett2005 6 · 0⤊ 0⤋
the words"fresh from our table to yours Boston Market Restaurant"
no honestly I add some chick bouillon and water and then bake in the oven at 350 for bout hour covered with foil and then take bout 2-3 to brown... comes out flavorful and juicy everytime... evryone always ask if I bought it at a restaurant..... cuz its so juicy or if frying make sure to use right temp in a fryer...dont put in a heated oven unless eating within 30 minutes as this will dry it out
2006-09-01 08:47:29 · answer #11 · answered by lisa n florida 3 · 0⤊ 0⤋