How do you bast or paste a chicken? if that's how you spell i?

Question

We don't like turkey so we are cooking chicken but i wanna make sure that she does the give me food posining cos she is a little stupid like that - any tips will be helpful

Merry Christmas everyone

She is my Identical Twin Sister so i am not male just don't know how to cook

Answer 1

You are right that chicken needs cooking through thoroughly, 20 minutes per pound in weight, plus 20 minutes - but I do think you are a male chauvanist. How dare you call your better half stupid? Why do you not give her a break and do some cooking for yourself for a change?

Basting simply means putting the chicken in to roast (season with s and p and herbs - ie tarragon) and occassionally spooning all the juices which run out of the chicken into the pan back over the chicken. This gives a good colour, keeps the meat moist and also adds flavour.

There you go. Get cooking and go and apologise to your better half - and never call her stupid again.

Answer 2

It is baste.
Try this as it is much tastier than the others.

The chicken needs cooking thoroughly, 20 minutes per pound in weight, plus 20 minutes.180 degrees c in a roasting tin with a little water in the bottom (this will steam the chicken leaving it moist) make a gap between the chicken skin and flesh by plucking the skin up and placing some mushrooms or onions between the flesh and skin, then spread a little butter over the skin, cover the chicken with foil making sure it is sealed on the tin.

When there is 20 minutes to go take out the tray and remove the foil, now all of the liquid in the tray can be spooned over the chicken or use a turkey baster, which is a tube with a suction ball on the end. Place back in the oven for the remainder of the time.
Prick the breasts and legs with a knife and make sure the juice runs clear, if not put it back in the oven until it does.

Once cooked, remove from the tray and place upon a plate and leave to rest a little while.

Serve up and enjoy.

Answer 3

It's baste. It means occasionally opening the oven during cooking and spooning the collected juices over the bird. I never remember cooking something I was afraid of. Actually, I can never remember being 'afraid' of any food.
The best way to get a really moist chicken is to put it in an oven-proof dish and bake it in salt. First stuff the chicken with 2 dessertspoons sesame oil, 1/2 a leek, 1/2 an onion, 1/2 a chili, 50 gms. bean sprouts, 2 eggs, a pinch of ginger powder and a teaspoon of crushed black pepper corns. Heat the sesame oil in a pan and soften the chopped leek, onion and chili, add the beansprouts and turn over in the pan. Put the eggs in a bowl , whisk briefly, add the veg and stuff the chicken. Place a good layer of salt under the chicken and then cover it COMPLETELY with salt. Pop in the oven fat 200C. for about 1 1/2 hours. Take the chicken out of the dish, break off the salt crust and serve. No crispy skin, but an absolutely superb, moist bird. (If you don't like chili you can leave it out). This will serve 4 people - only problem is finding an ovenproof dish which is deep enough to allow you to cover the whole chicken with the salt.

Answer 4

The word is Baste. Wrap the chicken in foil with some butter on the breast. Put into oven on a roasting dish and cook on 180 degree centigrade for 20 minutes for every pound it weighs. At about three quarters through cooking open foil and spoon the liquid over the whole chicken. This is your Baste.Then cover again and repeat in 10 minutes. 10 minutes before cooking is complete open and baste but leave foil open. You will love it.
Happy Christmas.

Answer 5

Bake and Baste Chicken

Serves 4

1/4 cup canola oil
1 tablespoon honey
1 tablespoon lime juice
1/4 teaspoon paprika
4 chicken breast halves (wash and pat dry)

Preheat oven to 400 degrees. In a small bowl, combine canola oil, honey, lime juice and paprika. Place chicken, skin side up, in a 7x11 inch baking dish. Apply mixture to chicken pieces in a single layer.

Bake in oven for 35-40 minutes, basting every 8-10 minutes or until well browned and juices run clear when you cut into the thickest part of chicken. Remove from oven. Cover with foil for 15 minutes. This softens chicken and keeps it hot until served.

Answer 6

The word is Baste, and DON'T do it!!! Whenever you open the oven, the temperature drops drastically. This draws out the cook time and actually leads to dry meat! If you just rub the bird with butter before cooking you will be great!

Answer 7

Baste

Answer 8

It's baste.

Look up chicken recipe online. There are many good websites with tasty ideas. The link below will help you get started.

Answer 9

first of all its baste and seccond all you do is get a turkey baster and squirt the cooked juiced from your bird onto itself