I've baked so many chickens few years back when I was in Europe at 180C for about an hour and they come out fine. I was trying here in the US a couple of time exactly following the recipe and baked it at 370F. They come out rubbery both time :(. First time I didn't cover it, the second time I covered it. What's the secret?
2007-01-20 17:41:30 · 13 answers · asked by Speck Schnuck 5 in Food & Drink ➔ Cooking & Recipes
Because the chicken here is different from the ones in Europe. I have worked in Asia Hong Kong a couple years, and the chickens there are so different. I heard one of the reasons is that in Asia, chickens are placed in the market for the consumers as soon as the chickens are butchered, which is why they are so juicy and tender. The chickens here have to be gone through a process before they are available in the market. As a result, they become rubbery.
One method to reduce the rubbery taste is put the chicken on the rack with a baking pan. Bake the chicken for certain amount of time and then add some kinds of juices of broths on the baking pan and keep baking for another 20 to 30 minutes. The moisture of the broth or juice will soften the chicken meat a bit.
I was watching a TV show the other day about two French chefs travelling to Asia, and one of the things they discovered was the chicken there in Hong Kong is much more tasty than the chicken here in the States or Canada, and later on they realized it was all about freshness, which led them to rethink why they always think about the platting and everything but don't realize the freshness of the meat alone is more important than anything.
It has nothing to do with the temperature of the oven!
2007-01-20 18:30:21 · answer #1 · answered by Dawn S 2 · 1⤊ 1⤋
Oven temps. differ and that will cause the chicken to come out wrong.
I find that when baking a chicken, put it on an upright rack or on a can placed inside the cavity. This will cause the chicken to cook all around and stay very juicy and tender. You can put your own spices inside the can to flavor the meat while cooking. A good tenderizer is beer in the can. It doesn't give the meat a beer taste, just a tenderness that is very good.
Bake at 350 to 375 and check after 45 minutes. Pull on the leg and if it is easy to move at the joint, it is done to perfection.
Good luck.
Sometime I wrap mine in foil wrap while it is on the can. Cooks faster.
2007-01-21 01:49:47 · answer #2 · answered by Mary D 4 · 1⤊ 0⤋
if you cut open a organic lemon squeeze half over the skin then place both halves in the chicken, add some slices of onion and whole cloves of garlic, if you like it, dont pack the cavity too much or you will slow down the cooking time, cover the chicken and baking tray with foil, bake at 350. the meat will be so tender and juicy its awesome. it doesn't really taste lemony just juicy. enjoy.
2007-01-21 02:21:24 · answer #3 · answered by shootdenpoint 3 · 1⤊ 0⤋
Cook it at like 325 and COVER IT! I have discovered the secret of good, tender, juicy, chicken is to season it up really well, and cook it at a lower temp. for a little longer time than I used to. About 325 for ABOUT 1 1/2 hrs.
2007-01-21 01:53:10 · answer #4 · answered by Anonymous · 0⤊ 0⤋
I bake mine at about 350F. They come out all right. I put them in a pan. I line the pan with foil (easier to clean) and cover chicken with foil. Drain off the grease a couple of times. Cook until done. It's baked chicken.
2007-01-21 01:49:21 · answer #5 · answered by ? 4 · 1⤊ 0⤋
bake at 350 covered and at the end uncover for 5-10 min. to brown it. then let the bird rest for a good 10-15 minutes before cutting into it
2007-01-21 01:50:57 · answer #6 · answered by Anonymous · 0⤊ 0⤋
Bake chicken at 350 for an hour. (That's if they're just parts). Whole chicken is 20 minutes per pound. And I always let it run an extra 20 minutes.
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2007-01-21 01:51:02 · answer #7 · answered by Nikki 7 · 1⤊ 0⤋
I cook the chicken at 350 for about an hour. I put it inside a cooking bag with a little olive oil, veggies and seasoning. I put butter under the skin on both breasts. My family loves it!!! You may want to have your stove checked. It might not be heating up to the correct temp.
2007-01-21 01:50:50 · answer #8 · answered by gymfreak 5 · 1⤊ 0⤋
lower the heat to 325
pour cream of mushroom soup over it
or bast with any fav liquid/soup butter...etc
let the bird bake covered for 1.5hrs
remove foil/cover broiler on max watch brown around 10mins
2007-01-21 03:23:36 · answer #9 · answered by tutorisland 2 · 0⤊ 0⤋
well, i bake mine at 350 for about an hour and a half, depending on the size, add liquid to the chicken. baste it or rub mustard on it. they need moisture
2007-01-21 01:51:56 · answer #10 · answered by -------- 7 · 1⤊ 0⤋