How come my bake chicken's skin is so dry?
Andy
I use a mixture of paparika, nutmeg, and salt to coat my
chicken and bake at 350F for about 1.5 hour. At half way
point, I would add water to the bottom of the double bake
pan to add some steam to moist the chicken. The color
comes out alright, but the skin is alway dry. How can
I get a nice not dry skin?
Thanks
Andy
PENMART01
Coppertone.
Sheldon
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Damsel in dis Dress
>
>> I use a mixture of paparika, nutmeg, and salt to coat my
>>chicken and bake at 350F for about 1.5 hour. At half way
>>point, I would add water to the bottom of the double bake
>>pan to add some steam to moist the chicken. The color
>>comes out alright, but the skin is alway dry. How can
>>I get a nice not dry skin?
You could try making a foil tent over the bird. Personally, I like crisp
poultry skin. But, if I were trying to make it moister and less crisp, I'd
cover the chicken, either with a pot lid or with foil.
Carol
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Billy
>
> I use a mixture of paparika, nutmeg, and salt to coat my
>chicken and bake at 350F for about 1.5 hour.
WAY OVERROASTED!! Get an instant read thermometer...roast to 180F internal.
for 45-50 minutes. Add a little butter in your basting.
Personally, I roast my in a convection oven and like that "style" of chicken.
Since we watch the fat, we remove the skin and discard and enjoy moist chicken.
The Fine Art of Cooking involves personal choice. Many preferences,
ingredients, and procedures may not be consistent with what you
know to be true. As with any recipe, you may find your personal
intervention will be necessary. Bon Appetit!
Jill McQuown
"Andy" <bik...@hotmail.com> wrote in message
news:aed59298.02030...@posting.google.com...
The salt is drawing the moisture out of the skin. You don't say how much
you use; I'd use it sparingly. And blend the spice mixture you like in some
melted butter and brush it all over the chicken (I'd add some pepper).
Brush it it a couple of times more as you bake it with more of the butter
mixture. This crisps and nicely browns the skin. And unless it's a huge
chicken, I'd cut the baking time to 45 minutes to 1 hour. I'd also leave
out the water. Chicken can be baked and still be moist without it. You
know the chicken is done if you poke it where the leg joins the body and the
juices that run out are clear, not pink.
Jill
Dog 3
"Jill McQuown" <jmcq...@bellsouth.net> wrote in message
news:HT4g8.114968$2v1.3...@e3500-atl1.usenetserver.com...
:
: "Andy" <bik...@hotmail.com> wrote in message
Like you Jill, I prefer the skin on the crispy side. I also put softened
butter under the skin. I gently raise the skin from the neck area and stick
small pats of butter under it. Then I slather butter all over the chicken
and gently rub in the spices. I never use salt for the reasons you stated
above. The chicken comes out moist with a nicely browned, crisp skin and
moist meat. This is making me hungry for baked lemon chicken. Hmmmm...
Michael <- thinking Sunday for the chicken. It's crab legs tonight...
Dave Smith
Rub some olive oil over the chicken pieces then season. Start it off in
a covered pan and remove the cover for the last 20 minutes or so.
Cryambers
I agree with the people who have told you to add butter. Whether you brush on
melted butter, put butter under the skin or dot the outside of the chicken with
butter (I do the latter), it will improve the result. I also squeeze lemon
juice over the chicken before adding the butter (you could also use vinegar).
A little bit of salt is okay, but don't coat the whole chicken in it, or you
will dry it out. I usually use a little salt, a lot of black pepper, and
sometimes paprika.
The 1 1/2 hours seems too long if you are baking chicken pieces (as people have
said, more like 45 min.-1 hr.). If doing a whole chicken, determine time by
temperature.
pat
LittleMissMuffin
Try boiled chicken. I mean..what do you want? You want flabby skin on
roasted chicken??
st...@temple.edu
Coer the pan with aluminum foil to trap the moisture.
You might have to reduce the cooking time too.
PENMART01
blacksalt
>
> Like you Jill, I prefer the skin on the crispy side. I also put softened
> butter under the skin. I gently raise the skin from the neck area and stick
> small pats of butter under it. Then I slather butter all over the chicken
> and gently rub in the spices. I never use salt for the reasons you stated
> above. The chicken comes out moist with a nicely browned, crisp skin and
> moist meat. This is making me hungry for baked lemon chicken. Hmmmm...
>
My trick is to rub the skin with "Better than Bullion", chicken flavour, of
course (not made into bullion, but rub it with the paste). It has salt it in,
but also grease and everyone raves about the skin.
blacksalt
PENMART01
That's like wrapping potatoes in foil and calling them baked.
When I think of "baked" chicken I think cut up chicken.. for roasted I think
whole chicken... the poster neglects to say which. And what's more
disheartening all of those whose responses I've read so far have neglected to
ask... and whole or cut up does make a difference. One of the simplist ways to
ensure moist baked (or whole roasted) chicken is to slip slices of fruit under
the skin; citrus and/or pinapple work well (I like to use pineapple because
it's a natural tenderizer too). If what you want is a non-crispy skin simply
bake the pieces on a rack, skin sided down... for whole roasted tent with foil,
lightly, do not seal or you'll have braised chicken.
Cuchulain Libby
"PENMART01" <penm...@aol.como> wrote in message
news:20020302151151...@mb-cg.aol.com...
If I roasted a chicken and the skin weren't crispy, I'd feed it to the dogs.
Bones and all.
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Jill Yelverton
Andym
How big was this chicken? Makes a difference in how long it need to cook.
How important to you is it that the skin be crisp? If crisp skin is not
important, use a little wine or broth in the bottom of the pan and rub your
chicken with butter before you coat it with the seasonings.
Jill
Domenick V. Amato
Dom
"PENMART01" <penm...@aol.como> wrote in message
news:20020302114851...@mb-mv.aol.com...
Andy
Thanks to all who have posted. I was doing a whole roaster. It
was a bigger bird the size of the Purdue roasters. I actually
do prefer cripy skins. My skins do come out crisp (obvious for
a bake chicken). Although I think it is too crisp and something
always burns like if I use paparika or oregano, then some of
the seasonings will char to black ash. When I say the skin
looks dry maybe I should have said the skin looks dull. It
never have that golden brown look like you see on commercials.
I will give the butter, lemon juice, pinapple, and some other
fruits ideas a try. They sounded interesting. I can't wait
to taste my efforts.. :-)
By the way, I'm quite happy with the meat of the chicken.
They are always moist if I add a little water to the bottom
of the double bake pan. The water steams off while baking
to keep the meat pretty moist. I find the meat to be pretty
much too dry if I do not add water.
By the way, if the meat around the joints of the thighs
look slightly reddish but the juices come out clear and
the little temperature thingy hasn't pop, is the chicken
done? That's why I cook the bird at 1:30. I check it at
a little over an hour and I saw a little red around the
thigh joint.
Thanks all
Andy
"Jill Yelverton" <ji...@atlantic.net> wrote in message news:<OTdg8.27$_72....@news1.atlantic.net>...
Alan Zelt
Suggest you rub the skin of the chicken with lemon juice prior to
popping into the oven. Crisp and shiny skin.
--
Alan
"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener
Jill Yelverton
: was a bigger bird the size of the Purdue roasters. I actually
: do prefer cripy skins. My skins do come out crisp (obvious for
: a bake chicken). Although I think it is too crisp and something
: always burns like if I use paparika or oregano, then some of
: the seasonings will char to black ash. When I say the skin
: looks dry maybe I should have said the skin looks dull.
One more word of advise Andy, actually three, baste, baste, baste.
One way to get an even coloring on the skin is to baste often with the pan
juices. If your wing tips are burning but the small end flap off and tuck
the meatier wing in close to the breast.
jill