Roasting chicken--moist??!
Roasting chicken--moist??
what's a good way for me to roast a chicken in the oven that is very moist?
Answers:
jmerae--I only learned this last Thanksgiving
And I would not roast a chicken or turkey any other way. For a jucy roasted chicken
In a deep bowl disolve 1/2 cup salt and 1/4
cup brown sugar 1 tea spoon thyme and add 2 bay leaves after salt and sugar is completly disolved .Clean chicken under running cold water trim excess fat and skin at the rear of the bird surmerge bird in the brine it should be completely covered. I bought a small but deep plastic trash can just for this purpose and lined it with a oven baking bag let sit in frig over night. take out of frig .when ready to roast wash bird under cold water to remove most of the salt.
pat bird dry and season as usual on need to use any salt.Not only does this give you a jucy roasted chicken but you will notice a difference in the drum sticks and thies they want have that redish brown look around the bone. I hope this works as good for you as it did for me. jim b
Source(s):
Experence
Use the turkey bags, they work for chicken too.
Make sure it's covered, either with aluminum foil or with the lid to the roasting pan.
stuff lemons or orange slices inside of the bird. or you can put in a whole onion inside there.
Beer Can Chicken. Can be done on the grill as well as the oven. Absolutely Fantastic!!! Just search Beer Can Chicken. A ton of links out there. Good Luck!
P.S. Make sure to not overcook the bird. ANY recipe and overcooking will result in a dry bird.
I like to squeeze fresh lemon juice on it and then stuff it with the rinds. It adds a nice citrus taste plus the rinds help the moisture. Also, laying the chicken on a bed of carrots and onions usually helps. You also want to cover the chicken with tin foil until it is cooked through and then take the tin foil off and roast for about 15 or so minutes to crisp it up a bit. Good luck!
put it on a rack baste it every 15 min with butter lemon garlic follow directions for the time weight of the chicken its awesome quarter cup of butter juice of half lemon garlic to taste kosher salt and pepper to taste..try it
I like to put butter and seasonings (basil, rosemary and a bit of oregano) in the bottom of a baking pan, then put chicken pieces on top. Drizzle olive oil over the chicken, sprinkle a mixture of the same seasonings on the chicken pieces and bake at 350 degrees for 50 minutes. Just don't get back on the puter and forget the magic that's happening in the oven :)
Cook breast side down first then turn over half way thru cooking.
You can also cover breast with foil if you don't want crispy skin.
Also try cooking it partly frozen. If you do this method, cook a little longer.
One of the best ways I've found is to do a beer can chicken. It works well both on the grill and in the oven. You should be able to find the stand at nearly any of the big retailers. The stand should come with directions. Good luck!
Soak it in a brine solution in the refrigerator overnight before roasting. (I like to use about 1/2 cup of sea salt in just enough water to cover the bird. Some people add a little sugar, too).
I agree with Virgo27. The bags make your chicken nice and moist.
That cooking bag thingy always works. But otherwise, bake the chicken with a tent of foil over it, basting every 10 min. Then the last 10 min. of baking time take the foil off for browning.
Another trick for the drier parts is to put pats of butter under the skin of the breast and thighs, then also baste with the drippings when those are melted.Good luck. I love baked chicken!
a bit archaic but sure fire - brine the bird.
In a pot larger than the bird, fill the pot a third of the way and boil three tablespoons sugar and four tablespoons salt. Let it cool. Add some soy sauce to the mix - this will add a nice color once the bird is baked.
Allow the bird sit in the water for about four hours. Basically, the water enters the bird through osmosis.
Add half an hour to your cooking time - no covering needed.
Juiciest bird hands down.
This is what I do with turkey as well.. Baste your chicken with mayonnaise and other seasonings. Oven temp at 350 Then put in a paper bag upside down fold the paper bag under the chicken.... Don't let the bag touch the grill on the top inside the oven. I tell you it was so moist and tasty that it melted in your mouth. Good luck hope you like it this way.. We did!
My man says: Low 'n Slow! Keep the temp low and roast it for a long time. Cooks the meat through without drying it out. I stuff it with thyme, rosemary, sage, garlic and lemon wedges. I drizzle olive oil over it, sprinkle on dry seasoning and put it on a roasting rack in a pan at 350 degrees for about an hour (depending on size of the chicken), baste it with butter and olive oil, then flip it and roast for about another hour.
What REALLY helps is a meat thermometer. You can get them at Williams Sonoma or even at some grocery stores. The one I have is marked for use specifically with poultry. When inserted into the breast, you want the temp to be just below 170 degrees.
you can soak the chicken in a pot overnight filled with water and seasonings in the fridge, then drain completely and use softened butter or margarine and spread it on the chicken, which makes a nice flavor and golden skin, and keeps it moist due to the fat content. also, i would baste the chicken many times during the cooking process.
inject ur chicken with whatever flavor u like, u can buy a injector and a garlic butter sauce at walmart if u have one near. we do this with turkey too and it leaves the white meat so moist most think it should have been the dark meat we always have puddle in the pan just from all the juice. Or u can roistering, which just helps keeps the juice in by rolling it around! whatever u do good luck i hope it turns out good, make to sure to keep ur oven low!
Hi there.
Take your chicken after you wash it and place it in a roasting pan, and season it anyway you like. Than put about a half inch of Chicken broth in the bottom of the pan and about a quarter stick of butter in the water, and cover the pan. Put it in a 350 degree oven and cook it till 3/4 of the way done. Than uncover it and cook it till done. Uncovering it will help it to brown. Don't forget to baste it. ummmmmmmmmmmm good. Use the broth to make gravy.
i put butter under the skin of the breast and thighs ( if your roasting a whole chicken) and it keeps it moist and if you want a crunchy skin rub with vegtable oil and use pam cooking spray and spray on top
Slow cook it in the oven on 200 for about 8 to 10 hours. You want be able to pick it up, the bones will be falling out of it!!! Just place your chicken(s) in a roasting pan put in about 2 cups of water, shallots or onions. Season the chicken real good with salt and pepper. Cover and cook. After it is done the juice can be used to make a killer gravy!!
Note: I do most all my meat this way to ensure its tender and juicy. chuck roast, boston butt, chicken, deer, corn beef can all be done the same way just using different seasonings.