That's actually a really good way to make the meat. The lower you cook meat, there is less likelihood of shrinkage and loss of moisture. Your method is basically involving searing the meat on the outside and that method works best for keeping the moisture in the meat. It's also highly recommended that after you take it out of the oven, you letit sit for 15-20 minutes so the moisture settles.
Also, you would get the same effect by just cooking the bird at 325. For a 3-4 pound bird, that would be about an hour and 15 or an hour and thirty. Length of time obviously depends on the bird size. On 9/5/14, Michael Baldwin via Cookinginthedark <[email protected]> wrote: > I struggled with getting a nice moist whole chicken, until I started > cooking > them this way. This has worked for me on the past half dozen birds I have > done, and I hope someone else finds it helpful. > > thaw completely > rinse outside and inside, removing any innards that might be in the bird > and > pat dry > Place your favorite seasonings inside, I like to use salt, black pepper, > and > garlic powder. > Place the bird in a baking dish, and liberally coat the outside with your > favorite oil, like olive. > Season the outside again with your favorite seasonings. > > this is where it differs from the way most people cook a chicken. > Cook it uncovered in a preheated oven at 425 for about 25-30 minutes, and > lower the temp to 375 to cook for 30 minutes or until done. > Gives a nice crispy skin and juicy meat. > > Michael > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > -- Blog: jaelsmindbox.blogspot.com Live Messanger: [email protected] Skype ID: jael.espinal _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
