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Forum -> Recipe Collection -> Chicken/ Turkey
Cooking Of Mechulak



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June




 
 
    
 

Post Fri, Jul 31 2015, 4:16 am
I just bought some Of Mechulak to try, and I'm not sure how to cook it. Can I use the same recipe that I use for kraayim? I feel like the white meat will get very dry. Is there a method to use to keep the white meat moist?

Thanks
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grace413




 
 
    
 

Post Fri, Jul 31 2015, 5:54 am
I roast a whole chicken or parts at 350F for about 90 minutes and the white meat is nice and juicy. I don't use a sauce, just a dry spice rub.

However, reheating tends to dry it out.
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etky




 
 
    
 

Post Fri, Jul 31 2015, 6:39 am
I do find that when cut up, the white meat tends to cook more quickly than the dark and hence become dry, especially if it is not a saucy recipe. Therefore, sometimes I remove the white meat before the dark meat is done to prevent this and to keep it moist.
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finallyamommy




 
 
    
 

Post Fri, Jul 31 2015, 6:41 am
Anyway, you don't have to reheat white meat - it's perfect for sandwiches or chicken salad.
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