I will try searing it like this first. I have always just cooked it till the skin was very crisp. I don't like slimy skin on chicken.
*smile* Regina Marie Phone: 916-877-4320 Email: [email protected] Follow me: http://www.twitter.com/mamaraquel Find Me: http://www.facebook.com/reginamarie Listen Live: http://www.jandjfm.com -----Original Message----- From: Cookinginthedark [mailto:[email protected]] On Behalf Of Michael Baldwin via Cookinginthedark Sent: Friday, September 05, 2014 7:54 AM To: [email protected] Subject: [CnD] Oven roasted chicken 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 _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
