when cooking a chicken in the oven, should you baste it?

Question

7 lb. chicken. Put it in at 400*.

Answer 1

if you want to

Answer 2

Baste A Chicken

Answer 3

Hi!

Yes, you should .... and you can use the juices that come from the chicken and you may baste it with a basting sauce you make yourself ... of stock, butter or oil, a little cognac, some salt and pepper .... it makes the skin crisp and delicious and it keeps the bird moist.

You can always put around the bird some pieces of vegetable... some carrot and potato, onion and maybe a nice piece of squash..... roast them along with the chicken and use the juices and the puree you make from the vegetables into a gravy to serve with the chicken

Answer 4

I like to cut my chicken apart and bake it. I bake it at 400 with salt and a little spices on it, I don't baste it or cover it or anything, and it tastes wonderful. BUUUUTTTT... cook the white meat for less time than the dark meat, about 15 minutes less. It doesn't get cooked long at all.

Another option is to put it in a cast iron fry pan, fry it covered for a few minutes, turn it, fry for a couple more minutes, and then broil it until it's brown, then turn off the broiler. It's a little faster, if you are willing to watch it.

Answer 5

Hello, Basting is not necessary for chicken to prevent drying. Cover the chicken to increase its juiciness. Uncover it the last 15 minutes if sufficient browning hasn't occurred. Decrease the oven temperature to 375. Enjoy!!

Answer 6

Bake at 350 degrees 20 minutes per pound. If you don't want to baste it, you can cook it in a baking bag to hold in the moisture. Also, try turning the breast down so the juices from the dark meat seep into the white meat. Good luck.

Answer 7

Yes as it will keep it moist and prevent drying out. Or, put strips of bacon secured by toothpicks over the chicken and it will baste itself with the fat from the bacon and add an additional nice flavor too.

Answer 8

i have actually heard that basting doesnt really benefit birds in the oven, mainly because all it does is brown the skin, barely penetrating to the meat beneath. try injection for a good juicy chicken. i love chicken.

Answer 9

Definitely. You want that chicken to be tender, and juicy, right? Unless you're using a bag (which will lock in the juices automatically), you need to baste often.

Answer 10

I dont bother basting it...just rub oil over it before you cook it...some paprika..some herbs...then wrap it in aluminum foil. Cook it at 350 for about an hour and then take off the foil and cook it for another 40 minutes...very moist and tasty.

Answer 11

at such a high temp I would baste it every 15-20 min. Make sure that you salt and pepper the inside and cavity. You can also use in addition olive oil.