"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Reply
 
Thread Tools Display Modes
 
Old 01-03-2016, 02:24 PM   #11
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,915
Quote:
Originally Posted by Kayelle View Post
Boy, that's a nice set up for a standing chicken GG!! I'm going to do your seasoning and soy sauce method next time. It all makes sense.

I don't like beer either. I don't think I ever drank a whole one in my life, but I do like it for this. I'm a wine girl, and I like it that way too.

By the way, notice how the ends are cut off of the potato? The SousChef taught me that. I don't think it's my imagination that they bake better that way.
That's interesting. Do you do that instead of pricking it?
__________________

__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 01-03-2016, 02:29 PM   #12
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,891
Quote:
Originally Posted by GotGarlic View Post
That's interesting. Do you do that instead of pricking it?
Yep, no pricking needed. lol His late wife always did that so he passed it on to me. He said her mom did it and you know how that story goes. Anyway, try it a see what you think.
__________________

__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 01-03-2016, 02:40 PM   #13
Assistant Cook
 
Join Date: Jan 2016
Location: Florida
Posts: 5
Talking Thank you for your responses!

Quote:
Originally Posted by Andy M. View Post
To me, baked chicken is the same as roast chicken except the chicken is cut up. Are you looking for something like a chicken casserole dish?
Honestly, I am open to everything and anything. I understand what it takes to bake a chicken, typically. If you have any new and tasty suggestions, I am all ears!

Quote:
Originally Posted by creative View Post
For the 'best quality outcome' I would first start off by buying an organic chicken. I find it tends to have more flavour and, of course, is fed real food and not DPM (dried poultry manure). Also, because of the way they are kept, e.g. being allowed to roam free outside so they are not stressed and do not need antibiotics.
Hello! Thank you for your input! I've come to find most organic food items are of typically better quality. Does it just have more flavour? Or is it juicier, tougher, etc.? I never heard of DPM, interesting. Is that what non-organic birds are typically fed? Thank you again!!

Quote:
Originally Posted by Kayelle View Post
Well the most important thing is don't over cook it. For that reason it's best to not bake mixed chicken parts together because the light meat doesn't need to be cooked as long as the dark meat. All chicken is safe to eat at 165degrees, although for the texture of dark meat I like it cooked to 180degrees. Always brine chicken breasts for best results.
Thank you Kayelle! I appreciate your tips. I always assumed that dark meat cooks at the same time as light. Good to know! Do you have any dark chicken recipes I should check out? Also, how would you brine yours? Thank you!

Quote:
Originally Posted by GotGarlic View Post
My favorite recipe for roasted bone-in, skin-on chicken parts goes like this: Preheat oven to 400F. Mix up about 3 tbsp of seasoning, or use a favorite seasoning blend. I use different dried herbs and spices depending on my mood and what flavor profile I want.

Pour a few tbsp soy sauce into a small dish. Use a spoon to loosen the skin on the chicken pieces. Sprinkle seasoning mix under the skin, then brush soy sauce under and on top of the skin. Sprinkle any remaining seasoning on the chicken.

Place in the oven and roast for 45 minutes to one hour or until chicken is cooked to 160F for breasts and 165 for thighs and legs.

The soy sauce dries the skin, making it nice and crispy, as well as contributing to the seasoning, but you don't taste it. No need to use any fat or to baste. As the chicken cooks, the fat renders and bastes the meat from underneath.

Hope this helps.
Wow! That sounds delicious! I might have to try that one. I love the mixture of dry and liquid seasoning (definitely love the soy sauce and chicken combo - always!). What would you use to brush on the soy sauce? Just a regular brush? I was hoping there was garlic there somewhere .

Would you mind if I shared this recipe? Thank you again for your contribution!

Quote:
Originally Posted by Roll_Bones View Post
If its a whole chicken you want to roast, season it heavily and make a beer can chicken in the oven.
Just take out the top oven shelf/rack and roast the highly seasoned bird at 350f for an hour or so. Use a thermometer to make sure its done.
Hello! Thank you for sharing. What would you say the pound-to-time ratio would be? Thanks again!

Quote:
Originally Posted by Kayelle View Post
That's my favorite way to roast a chicken but I do it at 425F to insure crispy perfectly browned skin.

Here's a recent 6 lb. bird.
That looks divine! What would you say the temp limit is? Or is there none, just time! Thank you!!
__________________
BakedChicken is offline   Reply With Quote
Old 01-03-2016, 03:26 PM   #14
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,915
Quote:
Originally Posted by creative View Post
For the 'best quality outcome' I would first start off by buying an organic chicken. I find it tends to have more flavour and, of course, is fed real food and not DPM (dried poultry manure).
This may be true in the United Kingdom, but not in the United States. Commercial poultry are given commercial feed made primarily from grains.
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 01-03-2016, 03:27 PM   #15
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,915
BakedChicken, I have a silicon brush that I use for this. Sure, you can share it. Enjoy
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 01-03-2016, 03:47 PM   #16
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,891
Quote:



Thank you Kayelle! I appreciate your tips. I always assumed that dark meat cooks at the same time as light. Good to know! Do you have any dark chicken recipes I should check out? Also, how would you brine yours? Thank you!

That looks divine! What would you say the temp limit is? Or is there none, just time! Thank you!!
As I mentioned, chicken is safe at 165, but I like my dark meat cooked beyond that if I'm dealing in chicken parts. I brine bone in skin on breasts with 1/4 cup Morton Kosher salt to 4 cups of water for a couple of hours. You can add brown sugar or any herbs of your choice but it's not necessary. You'll find the breast meat superior to anything you've done before.
Marinated and grilled (or broiled) thighs are my all time favorite.

The standing chicken is roasted at 425F until the thigh measures 160 degrees. It will come up to 165 after you wrap it in foil and rest it for 20 minutes or so. Depending on the size of the bird it could take from from 60 to 75 minutes.

Thanks for leading the way to a great discussion, and welcome again.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 01-03-2016, 06:16 PM   #17
Executive Chef
 
Whiskadoodle's Avatar
 
Join Date: Nov 2011
Location: Twin Cities Mn
Posts: 2,954
We made baked basil pesto marinated chicken breast skewers for New Year's eve dinner. Done this dozens of times on a weber charcoal grill. Frequent turning the skewers and brushing with a little more sauce. In the oven, they came out a wee bit dry, maybe because we didn't pay as close attention, and they certainly were not pampered while baking. Also, chicken pieces cut in squares do not need to cook as long as whole chicken parts. Flavor was still tasty. Pesto is goes great with chicken.

A tale a tale- the best chicken I ever ate.

Good friends had 3 kids back to back to back. Hubby got a vasectomy. Wife miraculously and immediately gets pregnant again. We went to visit them on their rented farm a few miles out of Dodge, eg to us, in the middle of no-where. We stopped at the small town's butcher shop and picked up a few local grown chickens for dinner. Wife takes the chickens out of the packages, plops them in dry cast iron fry pans. I'm picturing wife is holding her back with one hand while she puts the pans in the oven and closes the door with her hip. She and the girls retreat to the shade outside as the house is not air conditioned. The guys wander over to the garden to pick and shuck sweet corn and drink beer.


A while later, dinner is ready. Chicken comes out of the oven and corn and whatever is cooked. Place chicken on platters. Make gravy Chicken is golden brown, skin crispy, and even a few crispy air bubbles on some of the skin, moist inside. That's it. No seasonings, no added oil for baking.
Made plenty of pan juices for gravy. We've done this at home too. Chicken tastes like chicken.
__________________
Whiskadoodle is offline   Reply With Quote
Old 01-03-2016, 08:47 PM   #18
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,891
Quote:
Originally Posted by Whiskadoodle View Post
We made baked basil pesto marinated chicken breast skewers for New Year's eve dinner. Done this dozens of times on a weber charcoal grill. Frequent turning the skewers and brushing with a little more sauce. In the oven, they came out a wee bit dry, maybe because we didn't pay as close attention, and they certainly were not pampered while baking. Also, chicken pieces cut in squares do not need to cook as long as whole chicken parts. Flavor was still tasty. Pesto is goes great with chicken.

A tale a tale- the best chicken I ever ate.

Good friends had 3 kids back to back to back. Hubby got a vasectomy. Wife miraculously and immediately gets pregnant again. We went to visit them on their rented farm a few miles out of Dodge, eg to us, in the middle of no-where. We stopped at the small town's butcher shop and picked up a few local grown chickens for dinner. Wife takes the chickens out of the packages, plops them in dry cast iron fry pans. I'm picturing wife is holding her back with one hand while she puts the pans in the oven and closes the door with her hip. She and the girls retreat to the shade outside as the house is not air conditioned. The guys wander over to the garden to pick and shuck sweet corn and drink beer.


A while later, dinner is ready. Chicken comes out of the oven and corn and whatever is cooked. Place chicken on platters. Make gravy Chicken is golden brown, skin crispy, and even a few crispy air bubbles on some of the skin, moist inside. That's it. No seasonings, no added oil for baking.
Made plenty of pan juices for gravy. We've done this at home too. Chicken tastes like chicken.
That's the truth Whiska. We bought some chicken when we were staying at a vacation condo. Good grief, that place didn't even have salt and pepper. I cooked it up and it was terrific! A whole new "flavor profile"...chicken.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 01-04-2016, 12:23 PM   #19
Executive Chef
 
Roll_Bones's Avatar
 
Join Date: Oct 2013
Location: Southeast US
Posts: 2,845
Quote:
Originally Posted by Kayelle View Post
That's my favorite way to roast a chicken but I do it at 425F to insure crispy perfectly browned skin.

Here's a recent 6 lb. bird.
I get very crispy skin and very nice color at 350f. I have checked my oven temp to be certain and it was spot on. If i were to roast at 425f, I would over brown before it was done.
I do apply oil or butter to the skin before highly seasoning it.

That 6 pound bird at 350 would take about 1.5 hours.
__________________
Roll_Bones is offline   Reply With Quote
Old 01-04-2016, 01:33 PM   #20
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,915
Quote:
Originally Posted by Roll_Bones View Post
If i were to roast at 425f, I would over brown before it was done.
I do apply oil or butter to the skin before highly seasoning it.
Kayelle doesn't get that result, and neither do I. Why do you think you would?

Trust me, you're wasting time and money by applying oil or butter. As the chicken cooks, the fat under the skin melts. Removing the fat this way is what makes it crispy, as well as the heat hitting the outside of it.
__________________

__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Reply

Tags
baking, chicken, other

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:33 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.