How do you keep chicken from getting too dry when baking in oven
- Thread starter georgevan
- Start date
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If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
Andy M.
Certified Pretend Chef
Are you asking about a whole chicken or parts?
In general, if it's dried out, it's been overcooked.
In general, if it's dried out, it's been overcooked.
Parts
In addition to Andy's question, is it skinless or skin on chicken. That will make a difference.
George, do you have an instant read thermometer? I use one and find that chicken parts that aren't crowded are done a lot quicker than that.
Andy M.
Certified Pretend Chef
Chicken is one of those foods that we are cautioned to make sure they are cooked through to ensure salmonella is not an issue. As a result many folks cook it a little longer "just to be on the safe side". That's the chicken fries out.
There are two things you can do:
1. Brine your chicken parts
2. Use a thermometer to determine when they are done.
There are two things you can do:
1. Brine your chicken parts
2. Use a thermometer to determine when they are done.
Skin on
I find that boneless, skinless chicken breast, that isn't crowded takes 20-25 minutes to reach a safe temperature (74°C / 165°F). At that point, it isn't dry. Chicken with bones left in might take a little bit longer to reach that temperature. I bake thighs and drumsticks to a slightly higher temperature, because otherwise there may be pink bits near the bone.
Just came across this thread again, tell us georgevan, have you tried again? had better success lessening the time?
Could perhaps it have been a typo on the part of the recipe (or reader
) mistaking 45 for 25 minutes?
Curious minds want to know.
(that's me, I'm the curious mind
)
Could perhaps it have been a typo on the part of the recipe (or reader
) mistaking 45 for 25 minutes?Curious minds want to know.
(that's me, I'm the curious mind
)
rodentraiser
Head Chef
Chef John had a recipe where he salted a whole chicken with kosher salt and then roasted it. I thought he put on a lot of salt but I tried it anyway. I was really surprised. The skin got crispy, the chicken itself was moist and very good, and it didn't taste oversalted.
Whether kosher salt would work on chicken parts, though, I don't know.
Whether kosher salt would work on chicken parts, though, I don't know.
