ChatterBank1 min ago
Cooking A Chicken
36 Answers
To get a really juicy chicken is it best to boil rather than roast?
Newby
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Answers
I've asked OH (the cook) and he said they were doing this on Saturday Kitchen yesterday although they finished it off in the oven. Is this what inspired your question nerwby?
21:43 Sun 01st Mar 2015
Boiling used to be the way to go with old hens who had stopped laying but were old enough to be tough. (Lots of flavour though).
To keep my table birds moist I insert an onion into the cavity, then roast them wrapped in foil (shiny side in) uncovering them for the last 30 mins for the breast to brown. Put a couple of cloves of garlic in with the onion for extra flavour.
To keep my table birds moist I insert an onion into the cavity, then roast them wrapped in foil (shiny side in) uncovering them for the last 30 mins for the breast to brown. Put a couple of cloves of garlic in with the onion for extra flavour.
urgh no not boil no never. To get a really juicy tasty chicken, start with a really decent chicken. YOu need a covered roaster or tin foil. Brown the chicken in a hot hot oven then cover it and turn the temperature right down till its cooked then take the cover off a again and wack the temp up for 5 minutes then do the take out and stand covered with a cloth thing.
I mix a few dried mixed herbs with a little olive oil, then loosen the skin over the breast. I pour the olive oil between the fresh and the skin, stick a halved onion inside the bird and roast upside down for most of the cooking time. I don't cook it for any longer than 15-20 mins over lb plus 15 mins. Then its most important to let the meat stand for at least 30 mins, covered loosely in foil. It won't go cold, and it will be much more moist and easier to carve.