or doesn't it matter that much.
2007-10-26 04:32:21 · 6 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
It really doesn't matter, but it may cause all those valuable juices to leak out while you are cooking it. Thus creating dry chicken...your best bet is to try a brine/marinade. Soak the whole chicken or pieces in seasoned salted water (1c kosher salt to one gallon of water) for at least an hour. You can add any seasonings you desire (garlic, herbs, etc...) Then rinse chicken, season with pepper and a little salt...and bake it up. Brining makes the skin super crispy and the meat really juicy.
2007-10-26 04:40:51 · answer #1 · answered by Little Miss Jake 3 · 2⤊ 1⤋
Yeh, but it's better to score it.
If you prick it, there are only little holes and this isn't enough. If you score criss-cross lines along the surface of the chicken with a sharp knife and put marinade all over it over night, that will give you maximum yumminess.
2007-10-26 04:39:49 · answer #2 · answered by Lady Godiva 5 · 2⤊ 1⤋
Yes it will help the flavor to get thur the meat.
Don't over marinate, especially with an acid like lemon or winger, as the meat will start to cook and get leathery.
2007-10-26 05:42:41 · answer #3 · answered by Bob 6 · 0⤊ 1⤋
I always do, that way some flavor goes in the chicken.
It may also make the chicken dry more, so just cook it at a lower temperature.
Good luck!
2007-10-26 04:38:37 · answer #4 · answered by stargirln13 3 · 2⤊ 1⤋
You can. If your marinade has an acid in it, the juices should permiate the chicken just fine.
2007-10-26 04:49:55 · answer #5 · answered by Spirish_1 5 · 0⤊ 1⤋
Sure you can... it will help the marinade get into the tissues.
2007-10-26 04:37:05 · answer #6 · answered by Sugar Pie 7 · 1⤊ 1⤋