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To: Jamestown1630

Any thing I can learn about cooking chicken dishes will please my wife to no end!

I think I kind of over cook chicken especially in a tomato sauce and it ends up really dried out. Any advice?


5 posted on 02/11/2015 6:14:57 PM PST by Red_Devil 232 ((VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!))
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To: Red_Devil 232

“Any thing I can learn about cooking chicken dishes will please my wife to no end!”

My wife once called my cooking “disturbing”. Quote.


7 posted on 02/11/2015 6:21:07 PM PST by pieceofthepuzzle
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To: Red_Devil 232
I do these once a week at least - perfect chicken thighs.
Heat oil in pan, canola or shortening.
1. 4-6 skin on, bone in thighs coated with seasoned flour.
2. Over medium plus heat brown skin side down for 10 min.
3. Flip over and cook another 10 minutes.
4. Place pan in preheated 400 degree oven for another 10 min.
Remove from oven, rest 5 minutes and enjoy.
Just remember 10-10-10.
10 posted on 02/11/2015 6:32:52 PM PST by dainbramaged (Get out of my country now)
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To: Red_Devil 232

Try marinating your chicken in yogurt. Use plain yogurt and add whatever seasoning you like. For example, some nights I do lemon juice, garlic, salt, pepper, oregano. Some nights I do garlic, salt, pepper, chili powder, lime juice, cumin. The yogurt does a wonderful job of keeping the chicken moist, even when slightly overcooked, but doesn’t really impart a “yogurt” flavor.


21 posted on 02/11/2015 7:02:57 PM PST by Roos_Girl (The world is full of educated derelicts. - Calvin Coolidge)
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To: Red_Devil 232
The worlds perfect roasted chicken. I took me decades to make something
so simple and good. You will never fail again with Chicken.

1. One whole natural un-pre-marinated chicken 4-5LB's of bliss.
I use Purdue for best results.

2. Dry Chicken using paper towels, inside and out. And allow towels
to absorb for a while, while pressing. Be careful about cross contamination.

3. Slather Mayonnaise all over the Chicken exterior, on a Roasting pan

4. Kosher Salt and Black Pepper on one side, Dust with poultry seasoning,
turn over and repeat this process. Do not hold back on the salt, be generous.

5. Take two large jalapenos and scour the outsides with a fork,
all around, then stuff them inside the Chicken. Do not skip this step.

6. Place Chicken into 400° oven for 5-minutes, then adjust to 350°
for 1.5 hours at +750 altitude. Then adjust temp to 185° for
another hour. Serve when hungry.


Final notes,
Don't cover Chicken at any point, and no picking!

Do not put water in the pan or you'll steam the chicken and make it tough.
Make sure Chicken is properly dry before Mayo addition.
Be sure that skin is fully intact and not torn until serving.
Don't use that Olive oil mayo, that stuff is nasty.

Good eating..

70 posted on 02/17/2015 9:24:46 PM PST by MaxMax (Pay Attention and you'll be pissed off too! FIRE BOEHNER, NOW!)
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To: Red_Devil 232

The crock pot is your friend. LOL


73 posted on 02/17/2015 11:04:32 PM PST by greeneyes (Moderation in defense of your country is NO virtue. Le//t Freedom Ring.)
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