"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Reply
 
Thread Tools Display Modes
 
Old 01-19-2007, 07:24 PM   #1
Assistant Cook
 
whywhy's Avatar
 
Join Date: Oct 2006
Posts: 6
Red face How can I cook chicken so it's not tough?


When I cook chicken in the oven it comes out tough. Is there any way for my chicken to come out tender?

__________________

__________________
whywhy is offline   Reply With Quote
Old 01-19-2007, 07:42 PM   #2
Executive Chef
 
Join Date: Oct 2005
Location: Central Virginia
Posts: 3,381
Welcome to DC!!! Are you cooking a whole chicken, or pieces? Tell us how you're doing it, tender chicken in the oven is very possible!!!
__________________

__________________
Practice safe lunch. Use a condiment.
Loprraine is offline   Reply With Quote
Old 01-19-2007, 10:35 PM   #3
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,345
Usually, chicken gets tough and leathery when it's overcooked.

I recommend you use a thermometer to check internal temperature of the chicken. Chicken MUST be cooked to a minimum of 161 F in all parts of the meat. Anywhere between 161and 170 F will give you juicy tender chicken.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 01-20-2007, 07:34 AM   #4
Sous Chef
 
Join Date: Dec 2006
Posts: 905
While I agree with Andy about overcooking, another possibility is very undercooked!! Ick!! I think we need to know how it is being done.
__________________
Candocook is offline   Reply With Quote
Old 01-20-2007, 10:13 AM   #5
Senior Cook
 
VegasDramaQueen's Avatar
 
Join Date: Sep 2004
Posts: 316
Sounds like it's being undercooked. I find that long, slow roasting will give the chicken a "falling off the bone" quality rather than making it tough. We need more information in order to help you. Give us a detailed account as to temperature, and length of roasting time.
__________________
VegasDramaQueen is offline   Reply With Quote
Old 01-20-2007, 10:15 AM   #6
Executive Chef
 
Michelemarie's Avatar
 
Join Date: Dec 2005
Location: Suburb of Chicago, IL
Posts: 2,614
Send a message via Yahoo to Michelemarie
Quote:
Originally Posted by Andy M.
Usually, chicken gets tough and leathery when it's overcooked.

I recommend you use a thermometer to check internal temperature of the chicken. Chicken MUST be cooked to a minimum of 161 F in all parts of the meat. Anywhere between 161and 170 F will give you juicy tender chicken.
I agree with you Andy, overcooked - I know this from experience, my mom always wanted everything cooked through so most of our meats were equal to shoe leather! I use a meat thermometer for everything! I am curious though, I thought chicken had to be cooked to 180 degrees?
__________________
Michele Marie
Michelemarie is offline   Reply With Quote
Old 01-20-2007, 11:01 AM   #7
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,392
Seems my memory says 180* whole bird...170* for breast pieces...and 180* for thighs and wings...Also the saying..."till the juices run clear"
I think these are USDA guidelines...It's what I go by anyway....
__________________
Uncle Bob is offline   Reply With Quote
Old 01-20-2007, 11:38 AM   #8
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,255
I think its now 165 for white meat.

Remember to account for carry-over temp.
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 01-20-2007, 11:43 AM   #9
Sous Chef
 
Join Date: Dec 2006
Posts: 905
I roast a chicken (about 4#), liberally salted and peppered at 400* for an hour. It is succulent--and done. ;o)
__________________
Candocook is offline   Reply With Quote
Old 01-20-2007, 11:58 AM   #10
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,255
You can also dry or wet brine the chicken to make it more tender and juicy.

I have the Zuni Cookbook and the Zuni chicken is dry brined (coated with a salt/sugar mixture) for a day before roasting and man is it good!
__________________

__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Reply

Tags
None

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 07:18 PM.


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