How can you cook chicken....??? and have it remain juicy? thanks?!
It was actually the first time I'd made it and the chicken was so tender and juicy I was amazed!
Answers: I made a great chicken casserole last night for dinner. It's on the back of the can of Campbells Cream of Chicken soup. It's 4 bonesless breasts of chicken, rice, cream of chicken soup, 2 cups of frozen veggies (I use corn and red peppers), seasoned w/black pepper, garlic powder, onion powder, rosemary. Cook for 45 minutes and it was excellent!
It was actually the first time I'd made it and the chicken was so tender and juicy I was amazed!
Many people don't know that Chicken has to rest before being carved or served just like a good piece of beef.
Here is a simple recipe.
1 Package chicken thighs
1/8 cup oregano, basil, thyme, garlic and paprika.
olive oil
Set oven to 400 degrees.
Spray a large baking dish with cooking oil spray so that the chicken wont stick.
Lay the thighs skin up on the dish. Sprinkle the spices and add plenty of fresh ground pepper and a little salt. Cover with foil.
bake for 40 minutes or until the thigh hits around 180 degrees with a thermometer. For crisp crust remove foil for last 10 to 15 minutes of baking time.
Take the chicken out and let rest for 5 minutes then serve.
Rule of thumb on this...is when cooking chicken and keeping it moist...is to...Not Use a Fork to turn it when you stick the fork to turn it you let the juices escape..and dries out your chicken.. ...use Tongs to turn over your chicken, and Over Cooking makes dry chicken too.
When baking chicken cover it with foil..to keep the moisture in and about the chicken.
And if you fry or bake..or grill..chicken..let it rest for a bit before serving...the juices will stay in the meat...and then..you will have a tender piece of Chicken!
hope this helps you!
if you are cooking a whole chicken in the oven; rub it up with some butter, then season it with whatever you like, cut up some potatoes throw them in the pan. Cover the chicken with aluminum foil while it cooks. Towards the end take the foil off the chicken so that the skin can brown.
If you are frying, plain and simple, just dont over fry! Chicken doesn't take too long to fry up, so dont leave it until it gets hard.
TO KEEP IT JUICY WHILE BAKING WRAP IN ALUMINUM FOIL AND POKE ABOUT 8 HOLES IN FOIL. WHEN FRYING CHICKEN ITS ALL ABOUT THE SEAL YOU CREATE- YOU MUST COAT IT EVENLY AND COOK SLOWLY OR YOU CAN COOK IT IN AN SLOW COOKER IT TASTE GREAT GOOD LUCK
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I LOVE baking skinless boneless chicken breasts and it almost always comes out juicy. First if you buy the frozen breasts, there's usually directions on the back to bake it without defrosting, that way usually ends up juicy. Otherwise my general rule is bake it about 10 min on each side at I'd say about 375 degress. After that I cut it open a bit to check it, if it's just a tiny bit pink put in in for only 3-4 more min. If it a lot pink then another 7 min. I know people say not to cut it open but usually if you do it towards the end of cooking time it doesn't make a difference. The same amount of time works if you cook it in a skillet on medium to medium-low also. And yes let it sit a few minutes before eating.
Dark meat (thighs, wings) doesn't usually get dry, in fact it seems to get greasy. It's good to bake them on a broil pan or a wire rack over a pan so the grease drips off. Otherwise place on paper towels.
3 biggys - 1. when you cook it make sure you sear it - meaning the pan needs to be hot before you put it in the oil. Searing seals in juices. 2. marinades - anything acidic (italian dressing, oj, etc.) will help to tenderize the meat and keep it juicy 3. Don't over cook it - people usually overcook chix for fear of food illnesses, but perfectly cooked chicken will be just the slightest bit pink - but the juice will run clear. 4. Don't just cut right into it when it is done cooking - let it rest so the juices have a chance to be retained in the meat - if you cut it too soon then the juice will all run out. (this holds true for all meat)