Baking is a great method for making the best chicken recipes,
especially if you are using fast-cooking boneless pieces of meat. There
are various baked dishes you can make but the easiest way of exploring
this cooking method is first to learn how to bake boneless bird and then
experiment with different seasonings and sauces.
You will need a three or four pound bird, which you should then cut into parts. You should end up with a pair of legs, a pair of thighs, a pair of wings, and a pair of breasts. You can use the leftover pieces (like the back) to make soup or broth.
If you prefer to use a bird, which is already cut up, you might have the neck, back, and gizzard left over. Chop these pieces smaller then put them in a pan with a little water and simmer then while the dish bakes. Then you can use the resulting stock to make a flavorful gravy.
The Recipe - Step by Step
Preheat the oven to 400 degrees F and rinse the poultry under running cold water. Pat it dry using paper towels. Rub olive oil over the bottom of a baking pan and also over the poultry. Sprinkle salt and black pepper on the bird and put it skin side-up in the pan. Make sure the pieces are not touching or crowded in the pan. Also, put the biggest pieces (the breasts) in the center.
Bake it for half an hour, then turn the heat down to 350 degrees F and cook for another ten to thirty minutes. The cooking time depends on your oven and the bird itself but this meat usually requires fourteen or fifteen minutes per pound cooking time.
When the juices run clear instead of pink when you pierce the chicken with a sharp knife it is done. The internal temperature of the thighs should be 185 degrees F and the internal temperature of the breasts should be 170 degrees F in order for the chicken to be safe to eat. You can use an instant read thermometer to check.
If the chicken is nearly cooked through but still not brown enough you can broil it for the last five minutes of the cooking time, keeping an eye on it so that it does not burn. Transfer the cooked bird to a serving platter and cover it with tented aluminum foil. Let it rest for five or ten minutes before you serve it alone or with gravy. This recipe makes enough to serve four people and it is good with Spanish rice, mashed potatoes or steamed rice.
Making Gravy for Baked Chicken Recipes
Gravy is optional but delicious with chicken and if you want to make it, put the roasting pan on the stovetop. Scrape up the stuck-on drippings using a metal spatula and heat the roasting pan over a moderate heat.
Add quarter of a cup of white wine or chicken stock to the mixture. This helps to deglaze the pan and adds a nice flavor. Transfer the mixture into a small pan and heat it until it reduces and gets thicker, then serve it over the meat.
You will need a three or four pound bird, which you should then cut into parts. You should end up with a pair of legs, a pair of thighs, a pair of wings, and a pair of breasts. You can use the leftover pieces (like the back) to make soup or broth.
If you prefer to use a bird, which is already cut up, you might have the neck, back, and gizzard left over. Chop these pieces smaller then put them in a pan with a little water and simmer then while the dish bakes. Then you can use the resulting stock to make a flavorful gravy.
The Recipe - Step by Step
Preheat the oven to 400 degrees F and rinse the poultry under running cold water. Pat it dry using paper towels. Rub olive oil over the bottom of a baking pan and also over the poultry. Sprinkle salt and black pepper on the bird and put it skin side-up in the pan. Make sure the pieces are not touching or crowded in the pan. Also, put the biggest pieces (the breasts) in the center.
Bake it for half an hour, then turn the heat down to 350 degrees F and cook for another ten to thirty minutes. The cooking time depends on your oven and the bird itself but this meat usually requires fourteen or fifteen minutes per pound cooking time.
When the juices run clear instead of pink when you pierce the chicken with a sharp knife it is done. The internal temperature of the thighs should be 185 degrees F and the internal temperature of the breasts should be 170 degrees F in order for the chicken to be safe to eat. You can use an instant read thermometer to check.
If the chicken is nearly cooked through but still not brown enough you can broil it for the last five minutes of the cooking time, keeping an eye on it so that it does not burn. Transfer the cooked bird to a serving platter and cover it with tented aluminum foil. Let it rest for five or ten minutes before you serve it alone or with gravy. This recipe makes enough to serve four people and it is good with Spanish rice, mashed potatoes or steamed rice.
Making Gravy for Baked Chicken Recipes
Gravy is optional but delicious with chicken and if you want to make it, put the roasting pan on the stovetop. Scrape up the stuck-on drippings using a metal spatula and heat the roasting pan over a moderate heat.
Add quarter of a cup of white wine or chicken stock to the mixture. This helps to deglaze the pan and adds a nice flavor. Transfer the mixture into a small pan and heat it until it reduces and gets thicker, then serve it over the meat.
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