How can I cook chicken so that it isn't a rubbery texture?

Question

Everytime I bake chicken it has a rubbery consistency. How can I cook it so that its juicy and almost falls apart on the bone? Kind of like how turkey is when it is roasted. I don't want to fry it.

Also, I have some teriyaki chicken breasts that came in individual packages. (each piece). I don't know if it is just to keep the flavor in or if I can actually boil the chicken in the packages. Am I supposed to take the chicken out of the package or can it be boiled in the packages??

Answer 1

butter the chicken sprinkle with garlic salt cover and bake on 400 baste or take a spoon and dump some of the butter back on it use about a stick of butter when almost done uncover it or broil on high for a few minutes *** take the chicken out if you boil it and the bag bursts it will boil off the flavor ,grease a small oven proof dish cut open chicken dump in bake on about 350 with a lid so it does not dry out a the grease is so it won,t stick

Answer 2

Ever heard of shake 'n bake? You don't have to buy the mix, just crush some saltine crackers and some corn flakes. Wash the chicken, put the crumbs/flakes in a paper bag, drop the chicken parts in, roll up the top of the bag, and shake. Put the chicken on a rack and bake in a 350 degree oven for about an hour.

As for the teriyaki breasts, pierce one end of the bag, and stand it upright in a pan of water. Bring to a boil and cook per instructions.

Answer 3

"Put the pieces of chicken into a small amount of water (not enough to cover the chicken). Heat to boiling; turn off stove, cover chicken and leave it alone. After it's cool enough to handle, it's done. Chop it up for salad.

"After years of cooking it other ways and drying it out, turning it to rubber, this always works for me," writes Watson.

Virginia Patterson, Knoxville, sends directions from a "superb" cookbook, "Woman's Home Companion Cookbook."

"Stewing is preferable when both cooked chicken meat and chicken stock are desired. Steaming is preferable when it is desirable to have the meat as juicy and flavorsome as possible." The cookbook's directions for steaming say to put chicken on a rack. Add water to the level of the rack, cover tightly and steam (over low heat) 2 to 4 hours or until tender, occasionally adding water (depending on the size of a whole chicken). Patterson says for two breast halves and two thighs, "all of which were good sized," it took 1 hour and 15 minutes to cook them. "It is really a slow process if the water is just steaming." Cool the chicken and discard skin and bones.

Answer 4

depends if its breasts or larger pieces...anyway the wat i do it is to place a small amount of liquid in the pan(water)cover the pan with foil real tight..that keeps the moisture in and cook on 275-300 for 30 min..slow and easy...check often and you should bein there

Answer 5

you might just need to cook it longer....it's usually rubbery when it's not cooked all the way