I am baking chicken for a dinner party?!
Answers: I would like the chicken to be tender, and have a very unique taste, what kind of basting or marande should I use....thanks
This is a lovely recipe from chef, Jamie Oliver:
http://www.gourmet-food-revolution.com/r...
I use citrus fruit inside the fowl while cooking. You could also use some of the juice mixed with butter for basting.
You can make a mix garlic or whatever seasoning you like with butter and gently lift the skin and put pads of it underneath. If you're baking a whole chicken stuff the cavity with a lemon and some fresh herbs. Tent foil over the chicken until the last 15 minutes so the skin crisps and browns.
I bake chicken pieces rubbed with salt, pepper,garlic, rosemary, olive oil and lemon juice. Delicious.
Toss some half lemons and garlic in the cavity. Also, rub it down with salt and herbs. Yummy.
Season your chicken with Black Pepper, Garlic Powder, and squeeze some lime or lemon juice over the whole hen before and, as it is cooking. dash a little salt with it and cook slowly at 275 deg. Melt about 1/4 cup of butter and marinade the bird often re-using the same butter and natural chicken juices. A nice size chicken (3-5lb) should take about 1 1/2 hours to cook at 275. I guarantee this chicken will be tender and scrumptious. -S