Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.How do you bake chicken in the oven that isn't dry?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do you bake chicken in the oven that isn't dry?),it will help you,my kids.
How do you bake chicken that is juicy and taste great?
Answers:
Here is what to do: Brine it, then when you cook it, start it at a high temperature, and then lower it.
Other Answers:
baste often and add a lil butter to the chicken cavity
(I never cover my chicken keep skin moist to)
Make sure it is covered and baste it with butter.
marinate it first or bake it with other stuff in the pan with it (butter, sauce, water)
Keep it covered. Also inject it before cooking. I like to use melted butter. Or chicken broth.
First make sure you put plenty of water in your pan as you bake your chicken but not too much. Also, you can put some butter in the pan to help with flavor and keep it juicy and keep it covered while you cook it. If it is uncovered it will definitely be very very dry. Hope this helps!!
My little trick is to not thaw out the chicken all the way. Then wrap in foil. when it's close to done and you want to brown it, cut open the foil.
It doesn't take long for the oven to heat up. It depends how big the chicken is. I would keep it @325 degrees and watch it. Don't use salt, salt will make it dry.
Bake it so that it is steamed. Try drunk chicken: that's where you open a can of beer and drink half of it, then insert the can into the end of the chicken, stand it upright in the oven, and bake at 375(F) for about an hour. The beer steams the chicken from inside, and it's as soft as butter.
I usually add a little water to the bottom of the pan and place aluminum foil over it.
Use a poultry bag and cook just like a turkey.
when you buy the chicken make sure it has a lot of fatty skin (helps to keep and add moisture to the chicken) then wrap in aluminum foil cook slowly (cooking to fast drys meat out)
This is what I do.
Clean the chicken and take everything out the cavity and pat dry, juice about 4 medium size lemon, give the chicken a lemon juice "bath" then season with lemon pepper and s&p. Season the inside the cavity too, put the lemon rind, some fresh garlic and onions if you have some fresh thyme add that too, I bake it breast side down so that the juices runs down the breast instead of it drying while cooking put pats of butter on the chicken then add some chicken broth in the pan, water will do just fine if you don't have any broth,add a little bit of lemon juice to the broth and cover it tight so that it's steaming don't let the pan go dry and don't over cook the chicken will toughen and dry out and the last 20 minutes turn the bird over so that it's breast side up turn the temperature a little higher remove the cover and let it brown make sure you watch it on those last minutes on the higher temperature you don't want the chicken to burn and last thing before cutting the bird let it rest for about 15 minutes so you wont loose that juices.
For chicken cooking time and temperature click below
Source(s):
http://www.hormel.com/templates/knowledge/knowledge.asp?catitemid=129&id=911&floater=disabled&floateralwaysdisabled=true
Put water in the pan.
If you coat your pieces of chicken with like, crushed up wheaties, & place them on a tin foil covered cookie sheet, & put the cookie sheet in a pre-heated 350 degrees oven, for about 25 to 30 minutes, it should stay pretty nice & moist, I know our is nice & moist when we take it out of the oven.
Melt 1/4 cup butter, add 3 tablespoons flour and a little paprika. Brush all over chicken and bake. Comes out moist and crisp on the outside. No basting required.
put water in bottom of pan and foil on top
use a marinade or a brine and then stuff the chicken with cut up apples and bake.
Bake it upside down. It lets the natural juices and added butter to flow down into the white meat which is usually what gets dried out.
Source(s):
Personal experience
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.How do you bake chicken in the oven that isn't dry?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do you bake chicken in the oven that isn't dry?),it will help you,my kids.
How do you bake chicken that is juicy and taste great?
Answers:
Here is what to do: Brine it, then when you cook it, start it at a high temperature, and then lower it.
Other Answers:
baste often and add a lil butter to the chicken cavity
(I never cover my chicken keep skin moist to)
Make sure it is covered and baste it with butter.
marinate it first or bake it with other stuff in the pan with it (butter, sauce, water)
Keep it covered. Also inject it before cooking. I like to use melted butter. Or chicken broth.
First make sure you put plenty of water in your pan as you bake your chicken but not too much. Also, you can put some butter in the pan to help with flavor and keep it juicy and keep it covered while you cook it. If it is uncovered it will definitely be very very dry. Hope this helps!!
My little trick is to not thaw out the chicken all the way. Then wrap in foil. when it's close to done and you want to brown it, cut open the foil.
It doesn't take long for the oven to heat up. It depends how big the chicken is. I would keep it @325 degrees and watch it. Don't use salt, salt will make it dry.
Bake it so that it is steamed. Try drunk chicken: that's where you open a can of beer and drink half of it, then insert the can into the end of the chicken, stand it upright in the oven, and bake at 375(F) for about an hour. The beer steams the chicken from inside, and it's as soft as butter.
I usually add a little water to the bottom of the pan and place aluminum foil over it.
Use a poultry bag and cook just like a turkey.
when you buy the chicken make sure it has a lot of fatty skin (helps to keep and add moisture to the chicken) then wrap in aluminum foil cook slowly (cooking to fast drys meat out)
This is what I do.
Clean the chicken and take everything out the cavity and pat dry, juice about 4 medium size lemon, give the chicken a lemon juice "bath" then season with lemon pepper and s&p. Season the inside the cavity too, put the lemon rind, some fresh garlic and onions if you have some fresh thyme add that too, I bake it breast side down so that the juices runs down the breast instead of it drying while cooking put pats of butter on the chicken then add some chicken broth in the pan, water will do just fine if you don't have any broth,add a little bit of lemon juice to the broth and cover it tight so that it's steaming don't let the pan go dry and don't over cook the chicken will toughen and dry out and the last 20 minutes turn the bird over so that it's breast side up turn the temperature a little higher remove the cover and let it brown make sure you watch it on those last minutes on the higher temperature you don't want the chicken to burn and last thing before cutting the bird let it rest for about 15 minutes so you wont loose that juices.
For chicken cooking time and temperature click below
Source(s):
http://www.hormel.com/templates/knowledge/knowledge.asp?catitemid=129&id=911&floater=disabled&floateralwaysdisabled=true
Put water in the pan.
If you coat your pieces of chicken with like, crushed up wheaties, & place them on a tin foil covered cookie sheet, & put the cookie sheet in a pre-heated 350 degrees oven, for about 25 to 30 minutes, it should stay pretty nice & moist, I know our is nice & moist when we take it out of the oven.
Melt 1/4 cup butter, add 3 tablespoons flour and a little paprika. Brush all over chicken and bake. Comes out moist and crisp on the outside. No basting required.
put water in bottom of pan and foil on top
use a marinade or a brine and then stuff the chicken with cut up apples and bake.
Bake it upside down. It lets the natural juices and added butter to flow down into the white meat which is usually what gets dried out.
Source(s):
Personal experience
correctness,It's Non-profit and only for informational purposes.
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