How to Bake Chicken
Source of Recipe
net
How to Bake Chicken
by eHow Food & Drink Editor

Bake Chicken
Introduction
You can bake chicken whole or in pieces and season it any way you like. No matter which baked chicken recipe you use, it's best to leave the skin on, even when baking chicken breasts, to protect the meat from drying out.
Instructions
Difficulty: Easy
Things You'll Need
1 (2 1/2 to 3 1/2 pound) broiler-fryer chicken, whole or cut up
Salt and freshly ground black pepper
Fresh or dried herbs (oregano, thyme, tarragon or rosemary)
Olive oil
Marinade (optional)
Steps
1
Step One
Preheat the oven to 350 degrees F. 2
Step Two
Remove the giblets from the cavity if using a whole chicken. Rinse the chicken under cool water. Pat it dry with paper towels and season the chicken (inside and out, if whole) with salt and freshly ground black pepper. 3
Step Three
 Click to enlarge Place the chicken in a roasting pan or a large oven-proof skillet, skin-side up. Rub with olive oil or pour a marinade over the chicken if desired (see the Related eHows). 4
Step Four
 Click to enlarge Bake, uncovered for 1 to 1 1/2 hours, or until the skin is golden brown and the meat is cooked through. 5
Step Five
Use an instant-read meat thermometer to check the chicken near the end of cooking. When the internal temperature reaches 170 degrees for breast meat, 180 for thighs (measured in the thickest part), the chicken is done. 6
Step Six
Test for doneness without a thermometer by cutting into the deepest part of the thigh. If the meat is no longer pink and juices run clear, it's done. 7
Step Seven
 Click to enlarge Let a whole chicken rest for 10 minutes before carving.
Tips & Warnings
Experiment by rubbing the raw chicken with different dry seasonings, from international seasoning mixes to your own blends.
Squeeze a lemon over the chicken (and inside the cavity of a whole chicken) before you cook it.
Try an easy glaze--equal parts melted butter, apricot jam and white wine--applied for the last 30 minutes of cooking.
Be sure to carefully clean everything that the raw chicken touches to avoid contamination.
Partially raw chicken is not safe to eat. Bone-in chicken parts are done when juices run clear and a meat thermometer shows they have reached an internal temperature of 170 degrees F.
Overall Things You'll Need
Groceries
Chef's knife
Roasting pan or oven-proof skillet
Oven
Meat thermometer
Member Comments
by Melissa Rosenfield on 11/22/2005A use for all the extra duck sauce - Smother raw chicken generously in duck sauce or sweet and sour sauce and cook it as usual. We like to use the extra packets that come with our Chinese food. Add a drop of orange juice to the pan for added sweetness!Flag This CommentThis comment has been flagged. by eHow Friend on 3/6/2006Easy flavor - Line the dish with foil and lightly cover with a non-stick spray.
Bake chicken (whole or pieces) as normal and during the last 10-30 minutes (depending on the the amount of chicken) baste with your favorite salad dressing - Italian, ranch, vinaigrette, etc. Wonderful flavor and easy clean up (just throw the foil away).Flag This CommentThis comment has been flagged. by eHow Friend on 11/22/2005Spice it up! - Our family is Mauritian and we like a combination of both indian and orietal flavors. My mother makes a rub with min, paprika, chili powder, garam masala, mixes it all with ginger garlic paste and adds enough olive oil to make it a thick liquid. She rubs it on the chicken and slides slices of butter under the skin. On top of it all she finally rubs a bit of teriyaki on top. Super good!Flag This CommentThis comment has been flagged. by Tom DeJong on 11/22/2005Seasoning a baked chicken - I like to give my chicken a hot-sauce bath before baking. Simply use any type of hotsauce, splash on liberally, and rub in all over. It smells incredible and tastes even better!Flag This CommentThis comment has been flagged. by eHow Friend on 8/8/2006Great marinade - I found that if you marinade raw chicken overnight and up to a couple of days in Italian dressings, no matter how you cook it, it ends up really tender. You won't get much of the Italian dressing flavor, so you can still baste and cook the chicken any way you want to, but you will get really tender chicken. It's very simple and cheap!Flag This CommentThis comment has been flagged.
Click to Print Article
Find this article at: http://www.ehow.com/how_2713_bake-chicken.html
~~~~~~~~~~~~~~~~~
Easy flavor - Line the dish with foil and lightly cover with a non-stick spray.
Bake chicken (whole or pieces) as normal and during the last 10-30 minutes (depending on the the amount of chicken) baste with your favorite salad dressing - Italian, ranch, vinaigrette, etc. Wonderful flavor and easy clean up (just throw the foil away).Flag This CommentThis comment has been flagged. on 11/22/2005Spice it up! - Our family is Mauritian and we like a combination of both indian and orietal flavors. My mother makes a rub with min, paprika, chili powder, garam masala, mixes it all with ginger garlic paste and adds enough olive oil to make it a thick liquid. She rubs it on the chicken and slides slices of butter under the skin. On top of it all she finally rubs a bit of teriyaki on top. Super good!Flag This CommentThis comment has been flaggedon 11/22/2005Seasoning a baked chicken - I like to give my chicken a hot-sauce bath before baking. Simply use any type of hotsauce, splash on liberally, and rub in all over. It smells incredible and tastes even better!Flag This CommentThis comment has been flagged. 8/8/2006Great marinade - I found that if you marinade raw chicken overnight and up to a couple of days in Italian dressings, no matter how you cook it, it ends up really tender. You won't get much of the Italian dressing flavor, so you can still baste and cook the chicken any way you want to, but you will get really tender chicken. It's very simple and cheap!
|
|
member logon
