ISO moist/soft chicken on the bone recipes

Active Poster Joined: Oct 16 2010 Posts: 63

btw, I hope you meant margarine Smile

my trick is to bake my chicken in a roasting pan (the black oval ones, with a high cover), usually at 350 for 2 hours
I think the roasting pan works well, because of the design on the interior (has a place for the juices to collect), and the cover is made for that pan and seals it well...
the truth is I dont usually make plain spiced chicken I make more of the saucy type, so maybe thats why it also comes out moist ...

Executive Member Joined: Dec 01 2009 Posts: 443

I find that even crispy roasted chicken will get really soft and juicy if you leave it on an electric hotplate for several hrs, tightly wrapped in foil, or with a strong lid, or both, and you need to make sure that there is plenty of sauce or gravy from the chicken at the bottom so that it doesn't burn. if your hotplate gets really hot it is best to leave it on the edge, but not on top of another dish, then push it towards the hot part 1/2 hr or so before eating. no matter how you bake it you will find it really moist and delicious.

Beginner Joined: Mar 19 2012 Posts: 2

This is THE best chicken I have ever made. Best of all it is SUPER DUPER easy. It tastes gourmet and gets rave reviews. I add mushrooms ....

http://www.epicurious.com/reci.....-em-241766