|
|
|
|
|
Forum
-> Recipe Collection
-> Chicken/ Turkey
SV
|
Tue, Jan 31 2012, 8:03 am
For some reason, I can never get my chicken on the bone to have that moist, soft, falling-off-the-bone kind of texture. I always bake it covered, and try to make sure there is enough liquid/sauce on the bottom of the pan. What am I doing wrong? Any specific tips and/or recipes?
Thanks!
Last edited by SV on Tue, Jan 31 2012, 8:16 am; edited 2 times in total
| |
|
Back to top |
0
|
PinkFridge
|
Tue, Jan 31 2012, 8:11 am
Here's my TnT recipe.
Skin legs. Marinate in equal parts oil and lemon juice, with spices like paprika, garlic, parsley.
Coat in cornflake crumbs. Bake at 375 for 2 hours.
Low, slow baking (maybe even at 350) gives moist soft chicken.
| |
|
Back to top |
0
|
mizle10
|
Tue, Jan 31 2012, 11:17 am
If you want it really falling off the bone soft, bake it on 350 covered for about 3 hours. It needs a long time for that sotness.
| |
|
Back to top |
0
|
yksraya
|
Tue, Jan 31 2012, 11:21 am
I bake it at 275 covered for a good 4 hours. then I make it on broil for 10-15 minutes for a nice color.
| |
|
Back to top |
0
|
Mrs Bissli
|
Tue, Jan 31 2012, 11:56 am
Marinating before baking helps to keep the meat moist. I usually do a mix of white wine, chopped vegetables (onion, celery, carrots), maybe a bit of herb if I have some handy. Just pour marinade and veggies together with chicken in ceramic or pyrex oven-proof casserole.
I cover with double-foil, cook in 150C for 2-3 hours. I also skin and use 1/8th cut roaster. If I want browner/less pale chicken, I may keep the skin on, dust flour salt & pepper and first sear.
| |
|
Back to top |
0
|
ra_mom
|
Tue, Jan 31 2012, 2:04 pm
use bone-in chicken bottoms. leave the skin intact.
bake tightly covered at 325 for 2 1/2 to 3 hours.
this recipe, made in the crockpot, or in the oven as described above, makes melt in your mouth chicken.
you can use 4 garlic cloves cut in half instead of 20 whole ones if you are short on time.
http://imamother.com/forum/vie.....arlic
| |
|
Back to top |
0
|
peppermint
|
Tue, Jan 31 2012, 2:16 pm
mizle10 wrote: | If you want it really falling off the bone soft, bake it on 350 covered for about 3 hours. It needs a long time for that sotness. |
I once tried this and I got dried out chicken, burnt potatoes and a pyrex dish that was impossible to clean
| |
|
Back to top |
0
|
iluvy
|
Tue, Jan 31 2012, 2:58 pm
I bake chicken on the bone in a bag, covered with garlic powder and Italian dressing, at 350 for 2 hours. It is incredibly delicious, falling off the bone.
| |
|
Back to top |
0
|
ra_mom
|
Tue, Jan 31 2012, 3:02 pm
peppermint wrote: | mizle10 wrote: | If you want it really falling off the bone soft, bake it on 350 covered for about 3 hours. It needs a long time for that sotness. |
I once tried this and I got dried out chicken, burnt potatoes and a pyrex dish that was impossible to clean | If you're using glass or corningware, you would need to lower the oven temp significantly, and prob add water as well.
Best to use a disposable pan or non-disposable black roaster made for this purpose.
| |
|
Back to top |
0
|
SV
|
Thu, Feb 02 2012, 5:54 am
Thanks everyone! So it sounds like the trick is to keep the skin on and to bake it on low for a while.
Can I add rice withwater underneath chicken cooked this way for a one pot meal? Or will that affect the taste/texture of chicken?
| |
|
Back to top |
0
|
PinkFridge
|
Thu, Feb 02 2012, 6:03 am
SV wrote: | Thanks everyone! So it sounds like the trick is to keep the skin on and to bake it on low for a while.
Can I add rice withwater underneath chicken cooked this way for a one pot meal? Or will that affect the taste/texture of chicken? |
FWIW my marinated coated chicken is skinned. May not come out exactly how you envisioned but not bad.
Re the rice, with the chicken of your choice - the rice is heavenly. Won't affect the chicken other than it having rice stuck on the bottom.
| |
|
Back to top |
0
|
Simple1
|
Thu, Feb 02 2012, 6:35 am
I don't know if it's my imagination, but I think when I buy good quality chicken and use it fresh (not frozen defrosted) it comes out good no matter how I make - I usually use the same method anyway - bake uncovered at 350 or 400 on (convection setting,now that I have one) for 1 1/2 hours uncovered.
| |
|
Back to top |
0
|
mizle10
|
Thu, Feb 02 2012, 7:14 am
ra_mom wrote: | peppermint wrote: | mizle10 wrote: | If you want it really falling off the bone soft, bake it on 350 covered for about 3 hours. It needs a long time for that sotness. |
I once tried this and I got dried out chicken, burnt potatoes and a pyrex dish that was impossible to clean | If you're using glass or corningware, you would need to lower the oven temp significantly, and prob add water as well.
Best to use a disposable pan or non-disposable black roaster made for this purpose. |
I use a glass dish. I put it on 350-375 and no water. Bake for min 2.5 hours. It comes out great every time.
| |
|
Back to top |
0
|
eatingbagels
|
Thu, Feb 02 2012, 8:40 am
For a large crowd, you cut up sweet and regular potatoes, put it on bottom. Put unskinned chicken on top, cover in garlic powder/onion powder (you can put on a lot) and then cover the whole thing in duck sauce.
It's disgustingly unhealthy, I know, but it's a huge hit and people love it. (Maybe try to substitute a healthier sweet sauce.) Cover and bake on 350 for 3 hours. You can serve the potatoes in a separate bowl, and then- voila! - you have 2 dishes.
| |
|
Back to top |
0
|
ra_mom
|
Thu, Feb 02 2012, 9:48 am
SV wrote: | Thanks everyone! So it sounds like the trick is to keep the skin on and to bake it on low for a while.
Can I add rice withwater underneath chicken cooked this way for a one pot meal? Or will that affect the taste/texture of chicken? | Sure.
See this post for falling off the bone soft chicken and rice.
http://imamother.com/forum/vie.....+rice
When I do it, it's usually when I have to leave the house for a bit, so I'll put the oven on like 300 for 3 1/2 hours. (Or something like that.)
| |
|
Back to top |
0
|
ray family
|
Thu, Feb 02 2012, 10:29 am
bake for a good 3-4 hrs.
also, if you're not cooking for a crowd chicken made in a pot is very tender
| |
|
Back to top |
0
|
SV
|
Fri, Feb 10 2012, 10:42 am
I am probably posting this WAY too close to shabbos, but what's the best way to re-heat this type of chicken erev shabbos? (I usually do all my cooking Thursday night since I get home at most 2 hours before candlelighting)
| |
|
Back to top |
0
|
ra_mom
|
Fri, Feb 10 2012, 10:49 am
SV wrote: | I am probably posting this WAY too close to shabbos, but what's the best way to re-heat this type of chicken erev shabbos? (I usually do all my cooking Thursday night since I get home at most 2 hours before candlelighting) | Keep it tightly covered and heat through
| |
|
Back to top |
0
|
cookielady
|
Fri, Feb 10 2012, 11:30 am
I was just about to post about a recipe posted here for sticky chicken. Then I saw someone posted a sticky chicken recipe. It can only be described as moist, delicious and slides off the bones. Just plan your oven use because it really does need the 4-5 hours. This is the only recipe I leave skin on the chicken. It makes a big difference.
| |
|
Back to top |
0
|
|
Imamother may earn commission when you use our links to make a purchase.
© 2024 Imamother.com - All rights reserved
| |
|
|
|
|
|