Soft and moist chicken on bone

amother

Tiffanyblue

Thu, May 12 2022, 1:10 pm

amother [ NeonPurple ] wrote:

You’ve never seen bone in chicken breasts? I see and buy them in all
The regular kosher supermarkets in Brooklyn (bingo, kmr, gourmet glatt, paperific etc )

They sell them everywhere. Ever buy a pkg of chicken quarters?? Half are tops and half are bottoms.

ra_mom

Thu, May 12 2022, 1:13 pm

amother [ OP ] wrote:

What's the trick to make chicken on the bone soft, juicy and moist?

I bake at 350 for an hour covered and 30 mins uncovered but never get it right.

Any tips and tricks?

375 uncovered for 1 hour and 25 minutes for spiced roasted chicken. Perfect.
For sauced chicken it varies based on the sugar which makes it cook faster. So it can be 1 hour and 15 minutes for one sauce and just 1 hour for a honey based sauce which burns faster.

amother

Tiffanyblue

Thu, May 12 2022, 1:14 pm

dak11 wrote:

This recipe makes the chicken soft and moist.

https://betweencarpools.com/mo.....-day/

Thanks for this. What's the flavor like? Good for shabbos (minus the potatoes) ?

Amarante

Thu, May 12 2022, 1:15 pm

amother [ Mintcream ] wrote:

I think she means chicken leg quarters (leg & thigh) which many people call chicken bottoms.
I've never seen chicken breast being sold on the bone.

Imamother neon purple has responded but I also find it difficult to believe that bone in chicken breasts aren't readily available.

If you don't see them, ask the butcher behind the counter because they are a basic item.

I think a LOT of the confusion on the other threads is because people are calling things by confusing names.

Of COURSE some people don't like dark meat chicken as it has a different taste and texture from white meat chicken.

But not all bone in chicken is dark meat.

I am not a huge fan of chicken bottoms because they are kind of greasy and often the texture isn't that good. And NO - it isn't because I am not cooking them well but just because it is a different part of the animal. It is like not recognizing that different parts of a cow have different tastes and textures. A ribeye steak does not have the same texture as a flank steak nor do they taste the same.

amother

NeonPurple

Thu, May 12 2022, 1:16 pm

amother [ Tiffanyblue ] wrote:

Thanks for this. What's the flavor like? Good for shabbos (minus the potatoes) ?

Why can’t you have the potatoes on shabbos?

amother

Tiffanyblue

Thu, May 12 2022, 1:20 pm

amother [ NeonPurple ] wrote:

Why can’t you have the potatoes on shabbos?

You can, but my family loves potato kugel and I make that every week so I would leave the potatoes out.

amother

NeonPurple

Thu, May 12 2022, 1:21 pm

amother [ Tiffanyblue ] wrote:

You can, but my family loves potato kugel and I make that every week so I would leave the potatoes out.

Agh yes that makes sense

amother

Mintcream

Thu, May 12 2022, 1:44 pm

amother [ Tiffanyblue ] wrote:

They sell them everywhere. Ever buy a pkg of chicken quarters?? Half are tops and half are bottoms.

Oh, so I guess chicken tops are breast on the bone.
The package is labeled chicken tops.

amother

Blue

Thu, May 12 2022, 6:21 pm

doodlesmom wrote:

Ok, this is by far the best and juiciest way for chicken on the bone in my house.
Layer onions, minute steak, and chicken on the bone, spice with basic spices. Cover well and bake on 300 for 5 hours or so.
The beef flavors the chicken, and the chicken moistens the beef. Delicious!

I
Just tried this. It was delicious!
I’m going to serve the meat Friday night. So it was an easy two in one. I also added frozen cauliflower and I had a quick side dish too.

amother

Thu, May 12 2022, 8:02 pm

ra_mom wrote:

But I do saucy chicken with timing mentioned above and I would think that it would equate with yours but it never comes as moist and soft...

amother

Thu, May 12 2022, 8:04 pm

dak11 wrote:

This recipe makes the chicken soft and moist.

https://betweencarpools.com/mo.....-day/

The onions are soft and moist in this recipe also?
I find if I don't fry prior, my onions are still hard and not the same as fried...

amother

Thu, May 12 2022, 8:07 pm

So to clarify, I am referring to chicken thighs as in the first 2 products in the link below.

https://www.shopevergreenkoshe.....92891

I usually do 3-4 pieces either in a large round pan or 9x13 pan.

doodlesmom

Thu, May 12 2022, 9:35 pm

amother [ OP ] wrote:

That’s part of the problem, too few bottoms for such a large pan.
Maybe make it in a much smaller pan.

mastermom

Thu, May 12 2022, 9:59 pm

doodlesmom wrote:

That’s part of the problem, too few bottoms for such a large pan.
Maybe make it in a much smaller pan.

I agree. If there is too much space around the chicken bottoms, the natural juices will evaporate, leaving the chicken more crispy and dry.
Use a smaller pan, but the pieces shouldn't overlap.

ra_mom

Thu, May 12 2022, 10:31 pm

amother [ OP ] wrote:

But I do saucy chicken with timing mentioned above and I would think that it would equate with yours but it never comes as moist and soft...

If it's covered for 1 hour, it only cooks halfway as when it's uncovered.
If you want to keep it covered, it needs an hour and a half and then uncovered for half hour.

amother

Vanilla

Thu, May 12 2022, 11:13 pm

doodlesmom wrote:

This sounds so good. I wonder if I can do tougher cuts of meat

amother

Thu, May 19 2022, 5:45 pm

doodlesmom wrote:

Do you add any liquid? Like water to make sure it doesn't dry out?

Does anyone know?

amother

Thu, May 19 2022, 9:06 pm

doodlesmom wrote:

wrote:
Ok, this is by far the best and juiciest way for chicken on the bone in my house.
Layer onions, minute steak, and chicken on the bone, spice with basic spices. Cover well and bake on 300 for 5 hours or so.
The beef flavors the chicken, and the chicken moistens the beef. Delicious!

amother [ OP ] wrote:

Do you add any liquid? Like water to make sure it doesn't dry out?

Does anyone know?

Bumping up about liquid... Anyone know?