- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Coaching Changes
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Secrets to great baked chicken?
Posted on 11/18/24 at 7:20 pm
Posted on 11/18/24 at 7:20 pm
I love a good roasted chicken. But when I make it it always seems the breast is tough. Maybe not dry but tough. Any secrets to keeping breast tender? Today I spatchcocked one. Rubbed the meat under the skin with butter and seasoning. Then seasoned with salt pepper tarragon and a little olive oil on skin. Placed in no 12 cast iron, placed I. Preheated oven at 375. Skin crispy and dark meat was great, but white meat not so much. Tips appreciated.
17
Posted on 11/18/24 at 7:29 pm to tigerfoot
Meat thermometer.
Also, avoid chicken that is very large and maybe a little cheap. Those are likely old laying hens that are tougher and better for stewing.
Also, avoid chicken that is very large and maybe a little cheap. Those are likely old laying hens that are tougher and better for stewing.
This post was edited on 11/18/24 at 7:33 pm
Posted on 11/18/24 at 7:43 pm to tigerfoot
I can't cook a whole chicken, consistently, any better than a random grocery store rotisserie bird. I've resigned to that fact.
Posted on 11/18/24 at 7:44 pm to tigerfoot
Brining them works, weather a dry or wet brine.
When I want baked chicken I'll quarter it, season it heavily and refridgerate it a couple days. It will be more tender and juicy.
When I want baked chicken I'll quarter it, season it heavily and refridgerate it a couple days. It will be more tender and juicy.
Posted on 11/18/24 at 7:50 pm to tigerfoot
Get to Costco at the correct time……
Posted on 11/18/24 at 7:55 pm to tigerfoot
A grill
Posted on 11/18/24 at 7:58 pm to tigerfoot
The breast meat is always going to be less tender and drier than the dark meat. Just the way it is...
Posted on 11/18/24 at 8:02 pm to tigerfoot
Young hen. Brine helps, I don’t do it. Baste. Thermometer to pull immediately. Foil to let juices go back home
Posted on 11/18/24 at 8:06 pm to tigerfoot
My MIL uses Alton Brown's chicken brine and the white meat on the chicken she cooks is fork tender.
Posted on 11/18/24 at 8:12 pm to tigerfoot
Start with air chilled chicken
Posted on 11/18/24 at 8:44 pm to tigerfoot
Spatchcock
Probe meat thermometer in the deepest part of the breast without touching bone
Cook to 150 internal
Probe meat thermometer in the deepest part of the breast without touching bone
Cook to 150 internal
Posted on 11/18/24 at 8:53 pm to tigerfoot
I never bake whole ones anymore, because you can't get the breast and dark meat done at the same time in an oven. The breast will be done first so if you cook dark to temp, white meat will suck. I always smoke them, my cabinet side has heat from the bottom that pounds the dark directly and cooks the topside breast slower. You can tie the legs and wings up to the breasts to make it a little better on done timing in the oven, but it won't ever be perfect.
Posted on 11/18/24 at 9:12 pm to tigerfoot
Get a good quality chicken and not the basic grocery store chicken. Whole Foods has some pretty good ones
I don’t know why we can’t get the top notch gourmet chickens such as the Bresse chickens you get in France.
I don’t know why we can’t get the top notch gourmet chickens such as the Bresse chickens you get in France.
Posted on 11/18/24 at 9:13 pm to LSUballs
quote:
can't cook a whole chicken, consistently, any better than a random grocery store rotisserie bird. I've resigned to that fact.
$4.98 at Sam’s- can’t beat it for the price or flavor. Only time I cook whole chickens now is on the smoker.
Posted on 11/19/24 at 4:43 am to tigerfoot
cook it to 150-155 in the breast. it will be fine and a lot less dry
Posted on 11/19/24 at 5:38 am to tigerfoot
My guess is your oven is too hot. When I smoke chicken I run the pit at 275 and the breast is tender. I’m thinking at high temps you’re drying out the outer part of the breast before it’s done cooking.
Posted on 11/19/24 at 6:02 am to cssamerican
Run a convection oven at 425 for the first 25-30 minutes, then reduce to 325 until you hit temperature.
Prepare the bird with a 12 to 24 hour dry brine. Wipe the skin very dry before applying seasoning. Brush with EVOO before popping in the oven.
Perch the bird on a bed of onion and lemon slices with some garlic cloves.
Prepare the bird with a 12 to 24 hour dry brine. Wipe the skin very dry before applying seasoning. Brush with EVOO before popping in the oven.
Perch the bird on a bed of onion and lemon slices with some garlic cloves.
Posted on 11/19/24 at 6:08 am to KosmoCramer
quote:
Spatchcock
Probe meat thermometer in the deepest part of the breast without touching bone
Cook to 150 internal
This. Spatchcock and cook to temp, not time.
I also like to cook at 400F.
Posted on 11/19/24 at 6:11 am to OTIS2
I spatchcock the chicken, season, and cook skin side down in EVOO for 20-25 mins until skin is golden brown, add white wine or stock, maybe some onion/garlic and put in a 350 oven for 25 mins.
Remove from oven, separate chicken and place aside. Make some sort of pan sauce, return chicken and baste. Very easy, sorta quick and nearly always tender/juicy.
Also, i always buy fresh, never frozen birds.
Remove from oven, separate chicken and place aside. Make some sort of pan sauce, return chicken and baste. Very easy, sorta quick and nearly always tender/juicy.
Also, i always buy fresh, never frozen birds.
Page 1 of 2
Back to top
Follow TigerDroppings for LSU Football News