Cover the bits that cook fastest with foil and cook on a lower heat.How can you stop chicken becoming dry without adding butter or oil?
Although chicken is a low fat meat, it does still produce fat/juices while cooking - when I cook a roast chicken i baste it after about half an hour with the juice it has produced through cooking - either use a spoon or a baster (my baster is fab as it incorporates a brush too). Baste every half an hour or so for the first hour and a half of cooking, and you will have a lovely succulent chicken with nice crispy skin ;-) Enjoy!!!
Put it in the bath.
Put 1/2 orange an 1/2 onion in it cook slow covered in foil
You could put thin slices of lemon on it while cooking,
OR cover it with streaky bacon.
You'll be amazed! Take an oven proof dish that's large enough to take the whole chicken. Cover the base generously with salt. Stuff the chicken with the stuffing of you choice and cover the whole chicken with salt. (Chicken must be covered completely). Put in the oven at about 180掳 C for about 1 1/2 hours. Crack open the salt and you have a beautifully moist chicken which is not in the least bit salty.
I wrap mine in non-stick foil and cook it either on the grill or in the oven.
Add a little bit of low fat, low sodium chicken stock.
Ok it's really simple. Most ';food safety people'; say that chicken needs to be cooked to 165 degrees before it's ';done'; and all the bacteria has been killed. Cooks and Chefs a like will tell you that meat needs to rest before serving (depending on the method used to cook). During this rest time there's what you call ';carry-over cooking';. This means whatever you've taken off the heat will continue to cook from the residual heat.
The solution for chicken? Cook it so it's just underdone. The carry-over cooking during the resting period will keep the juices in the chicken AND prevent it from over cooking while bringing the temperature just up to where it's done.
Hope this helps.
A whole chicken? If so I cook mine breast down covered in foil with a little water in the dish....cook it on a low heat for a cpl of hours then about 20 mins before its done remove the foil and turn it the right way up to get it to brown. hth....
I made some fantastic chicken a few years ago by poaching it in milk. It left the pan in a terrible mess, but was delicious
I usually cook mine with some liquid in the bottom of the pan or dish, either water, wine or fruit juice and cover with greaseproof paper. You can remove the paper towards the end if you wish. The liquid goes to making the gravy or sauce.
cook it under foil until the last 30 mins
Just roast it ';dry'; and baste it with its own juices from halfway through the cooking period.
Cook it low and slow.
Brine it.
Marinade it.
Cook it with lemon slices on it or 1/2 a lemon in it.
turn it upside down then all the juices run in 2 the breast meat while u r cooking it .
Keep it covered (tightly) and cook slow and it will be tender. I uncover adn turn it up higher for a little while at the end to brown it otherwise it looks blah
Mmmm but I've still got to have butter for taste
Brine?
put the chichen on a wire rack covered with streaky bacon. Stand the wire rack over a roasting dish with a little water in the base, and the cover whole thing with a 'tent' of foil.
If you mean when you are cooking it:
Its simple - always cook a whole chicken breast side down - there is a bit of fat in the underneath of the chicken and by cooking it upside down that fat bastes through to the breast without you having to do anything at all! I never use oil or butter to roast meat.
If you are cooking chicken breasts - cover them with foil and bake.
if you are cooking chicken breasts, i found a great way is to place them on a sheet of foil, add about two tablespoons of water, fold the foil over, folding the edges over to form a parcel. Put on a baking tray, and cook in the oven at about 180degrees. The chicken is basically steamed, and is kept lovely and moist.
Just keep checking it till it's cooked.
Plus you can add any herbs or flavourings you want.
either steam it or roast it upside down, sounds daft but the juice runs back down into the boobs
cook it upside down; so the juices run into the breast. Turn over half way through cooking.
Always leave to 'rest' (covered) for 20 minuets before carving.
Baste with chicken stock throughout cooking
brine or stew it
Boil it
cook upside down so the breast meat is cooking in its own juices
when i roast a chicken i put a whole lemon with the peel scratched and cut in half inside the chicken ,i put the chicken breast side down into a pyrex dish and put in about 1/2 pt water containing the juice and rind of another lemon .i also put fresh thyme in the water under the chicken to stop it sticking to the bottom of the dish and cover with foil.i then cook it slowly for about 2hourson whatever heat is recommended .about threequarters of the way through cooking i check it and add more water if needed and turn the chicken right side up and remove the foil.when done i check the juice is clear and remove from dish and serve.the water i then use for gravy.this is not just food this is my signature dish food ';enjoy';
adding an orange or apple inside, or injecting it with some alcoholic drink (whiskey rum liqueur etc) will help and dont over cook it.
don't over cook it. chicken gets dry, when you over cook it.
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