Cooking Chicken!

knetterk

So, I am recently starting to 'attempt' to cook. I am ok with seafood for the most part, ground beef.... but everything else I seem to OVER cook!! Chicken for example. If I cook it stove top, I burn it... Oven.... constantly opening the door... and I recently used my crock pot. I had it on high for 6hours. Put about 6 sm to med sized breast with chicken broth and some other spices... tast good.... but dry AGIAN!!! Help please!! Wat am I doing wrong:(

Pandorian

Cooking too long or at too high of a heat.
I ignore the "guidelines" printed on a box that have me putting the oven up to anything over 350, I'll cook it longer at 350 rather than cooking it at 450 where I have to be RIGHT there to pull it out when done but not over done. 6 hours over medium heat or a couple hours at high heat then 4 at lower might have done that chicken right.

hush7hush

I bake my chicken at 350 degrees for 15 minutes on each side.
Always perfect! [:

Edit: I also line the pan with tin foil, and put a little water in it.

TromaRon

This page has some great pointers:
http://www.smokingmeatforums.com/wiki/how-to-smoke-chicken-competition-style
I use this brine all the time to keep chicken breasts moist.

You might also want to look into getting a remote thermometer to keep from having to open the oven too much. Both of these are good choices:
http://www.amazenproducts.com/ProductDetails.asp?ProductCode=MAVET-73
http://www.amazenproducts.com/ProductDetails.asp?ProductCode=MAVET-732

Experiment. There's not much you can't do with chicken.

misslyssa319

i always do chicken breasts in the oven. load up a pan, season the way you like and cover tight with foil. and no peeking! temp at 350 for about 30-40 minutes. let sit for about 5 minutes and viola! chicken cooks in it's own juice and stays juicy and tender. i also use the juice to cook rice and mashed potatoes. need less salt and butter that way. =D

PegasusDeb

First thing is make sure your oven temp is correct! My oven was out of whack & when I set it for 350*, it was actually 400*! Once I got it dialed in, things are better. I found that using a meat thermometer was a good tool too. Follow the recipe, and stop peeking! lol Every time you open the lid, heat escapes plus steam, which is what keeps the meat moist.

Good luck. Like anything else, it just takes practice.

Ps... I could be wrong but I always thought that for a crockpot, High was like 4 hours. Low was 6-8 hours, you may have cooked it too long for small / medium breasts.