Thanks Kitchenelf! I'm trying to copy the Herb Mustard Chicken I had somewhere. I think I got close to the taste but my technique is not quite right. What I do is combine 2 parts yoghurt and 1 part dijon mustard and lots of dried thyme and rosemary. S&P on the chicken (skin on whole thighs and legs) before slathering the mixture.
One of my problems is baking temp and time. Since I just made up the recipe, the chicken comes out underdone sometimes. I want it moist and sliding off the bones. What should it be? How long and at what temp do you bake yours?
Another problem is that a lot of oil accumulates in the baking pan and the finished product comes out half submerged in it. So I get a browned top half while the underside is pale and looking like boiled. I'm thinking I should place a wire rack in between the chicken and the baking pan. What do you think?
I had that same problem. Try baking it on a broiler pan - the juices will just fall into the pan below. For a leg/thigh combination I would bake it for about 45 minutes at 350°. That should be close anyway. Or just a rack in a casserole dish - cover with foil and bake - then at the end turn the broiler on to brown.
I wonder if you put a rack in a crockpot and cooked it - it certainly would be tender - then you could do the same broiler/browning method. I make one dish like that.
Almost forgot chopstix!!! Soak your chicken pieces in buttermilk, nothing else, for 2 days prior to cooking - cook at the end of the second day. Also try this with boneless, skinless breasts - AMAZINGLY plumb and tender!!!! You could also put some rosemary sprigs in there with the buttermilk too. I mean it's amazing how they turn out. I've never done it with bone in but I can't see where it would hurt.
Yes, you can use any kind of acid - apple cider vinegar, white vinegar (which is what I would go for as apple cider vinegar has a very distinctive taste). Try 1 TBS to 1 cup - if it doesn't look separated enough or taste isn't strong enough just add a bit more.
Though apple cider vinegar or even malt vinegar would be good if making some sort of fried seafood.