Chicken - need help

Bigoven.com
Recipes.com

Watch your oven time.
Watch your temp.

South Beach Diet has a great recipe for Salsa Chicken. Easy and tasty. I do not like to cook but make this.

I concur w/ using a thermometer. Critical tool for the kitchen, along with the food scale.

Also, brining the chicken always makes it better and juicier.

I love chicken but I cannot cook it. It is always dry. I need to good receipes with very detailed instructions. HELP

Quick and easy recipe for baked chicken:


Buy leg pieces (not full quarter, just the legs in bulk, bone-in.) I like Perdue, but store brand is just as good, sometimes.

Watch your expiration date and beware of the quickie sale (they're trying to get rid of it quickly, so you have to cook it that night).

Pre-heat oven to 400 degrees.

Melt 1/2 cup butter (low salted, low-fat is an option.)

Take some "Italian bread crumbs" (pre-crushed) and put in gallon sized baggie.

Dip legs in melted butter, then put in bread crumb baggie and shake (yes, just like shake and bake, but cheaper).

With aluminum foil on your baking sheet (easy clean up hopefully), place the "breaded" chicken on the foil. The pieces can be right next to each other, but no touching each other. (Foil doesn't always work because of the grease, sometimes you still have a mess.)

Cook 45-50 minutes, depending if legs are plump or not so plump. Let cool, then serve.

Enjoy your meal with side of veggies (green beans and cucumber salad).


katie



ps If you actually try this recipe, let me know how it turns out. We love it.

Good advice on here - use the thermometer! dark meat should be cooked to 170ºF, white meat to 165ºF (when inserted into the thickest part of the meat, not touching the bone). I've found that it's harder to cook boneless cuts without drying them out. I'd recommend brining (like another poster did) a whole chicken for a few hours, then butterflying it and roasting it. The butterflying helps the chicken to cook faster, and more of the skin gets exposed to the heat, which makes it crispy and delicious. If you don't finish the chicken for dinner, you can pick the meat and use it during the week for soup, chicken salad, pot pie, sandwiches and wraps, and probably a million other things. You can also save the bones for stock, which is probably the single most delicious and nutritious thing you can do for your cooking. If you're looking for some more detailed techniques, send me a message or friend me - I cook a lot of chicken, and I'd be happy to help! Good luck!

I like to poach my chicken. Bring a pan of water to the boil (you can add spices, herbs or stock to it). Once it boils add your chicken breast, turn the heat off and put the lid on the pan. If you have an electric hob remove the pan from the heat. It should be perfectly cooked and moist after about 20 minutes, but that depends on the size of the chicken - experiment with time! I use this method for all sorts of meals. Tonight i'll be adding it to a risotto.