What's the best way to make chicken soft and juicy?!
Croc pot?
Oven roast?
Boil?
Answers: Cook with white wine?
Croc pot?
Oven roast?
Boil?
it really depends on what type of dish you are making, the biggest mistake people with dry chicken make is overcooking their bird. here are some good recipes to try.....
this one is the best
INGREDIENTS
1 (3 pound) whole chicken, giblets removed
salt and black pepper to taste
1 tablespoon onion powder, or to taste
1/2 cup margarine, divided
1 stalk celery, leaves removed
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.
Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.
JUICY ROASTED CHICKEN
3 1/2 c. water
1/2 c. soy sauce
1 tbsp. sugar
1 tsp. ginger
1 onion, chopped
1 tsp. salt
1 (4-5 lb.) chicken
Combine together all ingredients except chicken. Bring to a boil. Add chicken, cover and boil 15 minutes. Remove from heat and let stand 20 minutes. Remove chicken from liquid place in shallow baking dish with rack. Bake at 400 degrees for 45 minutes.
LEMON CREAM CHICKEN BREASTS
3 lbs. boned or skinned chicken breasts
2/3 stick butter
2/3 c. sautarne wine
Juice of 4 juicy lemons
2 c. sour cream OR plain yogurt
1/2 c. flour
2/3 c. Parmesan cheese, grated
Beau Monde Seasoning
Sprinkle Beau Monde seasoning on all sides of chicken breasts. Brown breasts in butter in large skillet. Add 1/3 cup wine, lemon juice and flour; mix well until smooth. When chicken has cooked 45 minutes, remove fro pan. Cook and stir until thickened. Return chicken to pan and heat until bubbly. Place on serving platter and sprinkle with Parmesan cheese all over. Very rich, but good. This is a northern Italian recipe of an old Navy buddy who likes to cook also.
PIQUANT CHICKEN SALAD
2 whole chicken breasts
1 bunch of fresh cilantro
1/2 Bermuda onion
Lime juice (2 to 3 juicy limes)
Olive oil
Tomato wedges
Avocado
Clean and skin breasts. Bake with salt and pepper and sprinkle cumin on them. Bake at 350 degrees until done. Tear apart, toss with plenty of cilantro, lime juice, slivered onion and olive oil. Garnish with tomato wedges and avocado.
George Foreman or barbecue grill. My chicken always comes out soft and juicy. It helps not to heavily coat it with seasonings also.
beer can chicken is always moist.
Roasting and basting is good, but if it's like for a big family meeting and you aren't a health freak some people use margarine with some thyme and rosemary, boiling takes out flavor, and the crock pot is alright for some things.
you can make a drunk chicken . the chicken comes out juicy and tender. Get your pit hot, season your chicken to your liking. It may help to dampen it with butter or water for the seasoning to stick well. then you get a can of bear empty out about 1/4 of it stick it up the chickens cavity and stand it upright on the pit (old smoky pits are usually best for the hieghth) and let it cook for 2 hours. open the draft to half way. and just let it cook. You dont have to check on it or anything for 2 hours, then pull on the wing. when the wing pulls apart from the chicken its done. carefully lift the chicken and let the can fall out or pull it out (it will be hot)and its ready. a real delicious way to do b-b-q chicken
As long as you marinade it you can cook it anyway you want marinating always helps!!!
They sell like 30 minute marinades but that really helps make it juicy.
Don't OVER cook it either that drys it up!!!
If I am grilling, I usually marinate it in some kind of lemon pepper or garlic and herb marinade for at least 30 minutes. Then the trick is to sear it real good for 4 minutes on each side, then lower the heat and finish cooking until it is done. The biggest cause of tough, dry chicken is over cooking it, no matter which cooking method you use.
Don't overcook. Maintain the temp. when it's half cook.
The simplest way to keep your chicken moist and juicy when roasting is to coat it with mayonnaise beforehand. Any spices or seasonings you want on the outside can be incorporated into the mayo first, then rub the enitre bird with it. The may will help the outside brown while holding in the moisture. It will eliminate the need for basting and when the bird is done, you won't taste any of the mayo. My ex-wife used to use this trick for turkeys, and you could almost spread her turkey on Wonder Bread.
it dose not matter what the cooking method is. as long as you dont overcook the chicken, it should be good.