I like my chicken skin crispy and not soft at all. That's what this cooking time does. Reduce to an hour if you don't like it the way I do. That should be plenty of time to make sure it is cooked, but I have also cooked it at 300 degrees for 1 hour 45. The slower you cook the more tender your meat.
*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: Nancy Martin [mailto:[email protected]] Sent: Sunday, April 26, 2015 11:40 AM To: [email protected]; Regina Marie Subject: Re: [CnD] Re; Baking Chicken I would disagree about cooking the chicken for so long. I prefer thighs and drumsticks. Hopefully someone will give you a better time. hth, Nancy ----- Original Message ----- From: "Regina Marie via Cookinginthedark" <[email protected]> To: <[email protected]>; "'Kimsan Song'" <[email protected]>; "'Janet Acheson'" <[email protected]> Sent: Friday, April 24, 2015 4:36 PM Subject: Re: [CnD] Re; Baking Chicken > That will be very good. Make sure you bake meat side down, cover to > keep moist, and then uncover for last 15 minutes, turn meat side up, and > brown. > > *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: Kimsan Song via Cookinginthedark > [mailto:[email protected]] > Sent: Friday, April 24, 2015 12:00 PM > To: [email protected]; Janet Acheson > Subject: Re: [CnD] Re; Baking Chicken > > Stupid question, but I have chicken breast I plan on baking tonight. > How do you put the seasonings under the skin? > Also, I didn't marinate it last night, and plan on baking it once I > get home, because if I wait a couple of hours, we will be having > dinner around six/sevenish which is to late for my liking. > I do not have olive oil, and just have vegetable oil, can I mix the > seasonings with that? > So here's my plan, seasonings under the skin, mix other seasonings > with vegetable oil and poor on top of chicken breast then bake for 80 > minutes on 400. thoughts? > > > On 4/24/15, Janet Acheson via Cookinginthedark > <[email protected]> wrote: >> Absolutely, putting the spices under the skin will significantly help >> distribute the taste throughout the meet. Naturally, you can do this >> dry, however, mixing the spices with a little bit of olive oil or >> butter will also help to moisten the meat. Let the chicken marinate >> with the mixture under the skin for 1 to 2 hours, or even overnight >> setting in the refrigerator. >> >> Sent from my iPhone >> >>> On Apr 24, 2015, at 12:00 PM, >>> <[email protected]> >>> <[email protected]> wrote: >>> >>> Message: 1 >>> >>> Hi everyone, >>> Wondering if I'm remembering this right. If I put garlic or other >>> spices under the skin, will that help the chicken pieces not be >> _______________________________________________ >> Cookinginthedark mailing list >> [email protected] >> http://acbradio.org/mailman/listinfo/cookinginthedark >> > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
