I'm sorry for the late reply. I was trying to come up with a response without embarroussing myself lol. I'm trying to remember how it turned out. However, it's never how I would like it. It's always very difficult for me to try and describe how I would like it, so I will just say whatever comes to mind and if it makes sense, cool. If not, sorry. It's only flavorable on top but once you start getting to the middle, it's dry, so I end up putting something on it like ranch dressing, mmm. I like it tender, and it seems so "hard" when chewing... I'm not sure if tender is the correct word to use but again, difficult to describe. I put bbq sauce, lemon pepper and kienti pepper on it and just had it bake for 80 minutes on 400. I do that because my chicken breasts are never fully thawed out when I get home from work... someone told me to put watter in the casorol dish and then the chicken breast if I'd like them "tender". I'm making chicken breast tomorrow and I am at the point of why, I can't get it to taste the way I'd like. Also, another reason why I am baking for so long is because there is 4 of us and the more chicken, I was told longer time? Back to tomorrow's chicken breast baking, which soups would yall recommend. All I have in my cupboard is cream of chicken. I thought if I'd poor some type of soup on to the chicken breast, while it's baking with seasonings on top it might turn out good. My kids favorite part of the chicken is the skin, but obviously I'm getting boneless chicken breast. Anyways, feel free to let me know what I could add to make my chicken breast tasty. I know it will all depend on what we like, so I will just say, we all like lemon pepper and chicken seasoning on our meats.
On 4/28/15, Jennifer Chambers via Cookinginthedark <[email protected]> wrote: > I wonder how the chicken turned out, Kimsan? I didn't see your > message until now, as I am woefully behind with list messages. > > I cook chicken a lot, and eighty minutes is way too long, even at a > lower temerature. With bone in, cook it an hour at 400, or even 350. > Turn off the oven, let it sit in the oven for about fifteen minutes. > This will allow the chicken to reabsorb some of the juices, and you > will have a very juicy chicken. > > If the chicken is boneless, I couldn't even guess at how long to cook > it, as I never cook boneless chicken. Nothing against it, mind you; I > just don't purchase it that way. > > I know this didn't help you at the time you needed it, but perhaps > will help in the future. > > Jennifer > > On 4/28/15, Teresa Mullen via Cookinginthedark > <[email protected]> wrote: >> Well I know with chicken breast we cook less time but when we use shake >> and >> bake, with a bone in it's 45 minutes and without the bone it's less >> minutes >> but it still comes out really good and crispy. >> >> Teresa MullenSent from my iPhone >> >>> On Apr 27, 2015, at 9:48 AM, rebecca manners via Cookinginthedark >>> <[email protected]> wrote: >>> >>> I thought that time sounded a little long too. I usually cook chicken >>> for >>> about an hour on 350. Any other thoughts, anyone? >>> >>> Becky Manners >>> >>> -----Original Message----- From: Nancy Martin via Cookinginthedark >>> Sent: Sunday, April 26, 2015 2:40 PM >>> 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 >>> _______________________________________________ >>> 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
