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How do you get sauce to stay on the chicken?



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wife2




 
 
    
 

Post Thu, Dec 11 2014, 10:53 pm
Every time I put sauce on chicken, it always pours off and becomes liquid in the bottom of the pan. How do you get the sauce not to slide off?
Do you bake it uncovered?
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abs




 
 
    
 

Post Thu, Dec 11 2014, 10:59 pm
Bake it uncovered.
Also, don't prepare the sauce on the chicken in advance. If you want to prepare the chicken tonight and bake it tomorrow, prepare the chicken in the pan and the sauce separately in a container. Pour sauce over chicken only when you are ready to put it into the oven.
You can also spoon the sauce over the chicken again during baking.
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IMHopinion




 
 
    
 

Post Fri, Dec 12 2014, 12:00 am
Bake the chicken upside down, so it lays in the sauce!
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ra_mom




 
 
    
 

Post Fri, Dec 12 2014, 12:13 am
wife2 wrote:
Every time I put sauce on chicken, it always pours off and becomes liquid in the bottom of the pan. How do you get the sauce not to slide off?
Do you bake it uncovered?
Yup. Either uncovered (my fave) or bake upside down if covered.

For example, sprinkle chicken with garlic powder and salt, pour a cup of duck sauce on top, and bake uncovered in oven preheated to 375 for 1 1/2 hours.
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IMHopinion




 
 
    
 

Post Fri, Dec 12 2014, 12:21 am
How does baking it uncovered help the sauce stay?
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shabbatiscoming




 
 
    
 

Post Fri, Dec 12 2014, 12:49 am
First of all, cooking any chicken with sauces will automatically make gravy. Thats just what happens, but what I also do it actually paint on the sauce (I could not think of another word for it) with a spreading brush. That way the sauce stays on the chicken and the remaining sauces or excess makes gravy.
I always cover my chicken, but the sauce is brushed on so its on and also makes gravy.
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ra_mom




 
 
    
 

Post Fri, Dec 12 2014, 2:02 am
IMHopinion wrote:
How does baking it uncovered help the sauce stay?
It kind of bakes it right into the chicken.
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Learning




 
 
    
 

Post Fri, Dec 12 2014, 9:32 am
If I cook it with the skin I spread it under the skin also. When I serve it I pour the gravy from the bottom on top of the chicken.
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