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Old 01-02-2016, 01:42 PM   #1
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General Question about Baking Chicken

Hello chefs and fellow cooks. I have a general question in regards to baking chicken. What, in your mind, would you have to do in order to ensure the best quality outcome. Steps? Preparation? Favorite dishes? Any input welcome. Thanks again!

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Old 01-02-2016, 01:55 PM   #2
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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?
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Old 01-02-2016, 05:11 PM   #3
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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.
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Old 01-02-2016, 05:29 PM   #4
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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.
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Old 01-02-2016, 05:34 PM   #5
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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.
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Old 01-03-2016, 10:24 AM   #6
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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.
It sounds perfect to me.
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Old 01-03-2016, 12:16 PM   #7
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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.
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Old 01-03-2016, 01:03 PM   #8
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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.
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.
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Old 01-03-2016, 01:39 PM   #9
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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.
::drooling::

I do a whole bird that way, too, after seasoning under and over as I described above. I really like how seasoning under the skin makes the meat so much more flavorful. btw, I put white wine in the can since I don't really like beer.

I got one of these, so I don't have to be dependent on having a can around in order to make it:

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Old 01-03-2016, 01:57 PM   #10
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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.
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