Appetizing, tasty, fragrant, and often served with baked potatoes, baked chicken is a favorite dish for young and old alike. Indeed, baked chicken can be prepared by anyone, with no experience required. Nevertheless, an overly dry baked chicken is a common occurrence.
In fact, this piece of meat can sometimes stay tough or slimy and end up completely ruining the meal. Therefore, it is essential to ask yourself how to prepare chicken that is both juicy and delicious. Follow these infallible tricks to obtain cooked chicken most tender and the most tasty you’ve ever tasted.
If you use the proper procedures, you can bake chicken and expect tender, juicy meat that doesn’t dry out as quickly as other low-fat meats. The preparation and the cooking method are at the heart of our tipsand are equally important for a successful result.
#1 Season and flavor!
Make sure your chicken is well seasoned with a mix of chopped herbs and spices!
In order to get perfect flavor and to avoid burning your food before it’s even ready, don’t use large rosemary leaves. Consider that the mixture of flavors of baked chicken should be retained throughout cooking.
- Cut and finely chop rosemary leaves, garlic cloves and sage leaves.
- Add 3 tablespoons of oil and season to taste.
- Massage chicken thighs and breasts, inside and out.
- Also insert half a lemon inside the breast if desired.
#2 Marinate it!
The best approach to tender chicken is to marinate the meat before cooking. Admittedly, softening chicken meat is a question that many people ask, but it’s not as complicated as it sounds, even for the most novice among you.
the standard marinade with lemon juice, extra-virgin olive oil, garlic, salt and pepper is the best option. Paprika, curry, thyme, sage, oregano, and other aromatic herbs and spices are also essential to flavor the marinade. You can also marinate the chicken in soy sauce or yogurt.
The chicken breast should be completely submerged in liquidand the container should be tightly closed and stored in the refrigerator for several hours.
Before you start cooking, take the chicken out of the fridge, let it sit at room temperature for 15 minutes, remove the marinade liquid (which you’ll need to discard), and cook it as directed in your favorite recipe. You can also opt for the marinade for any form of preparation, from frying to cooking in the oven, and the result will be delicious. incredibly tender and juicy chicken.
#3 The magic of breadcrumbs:
If you like breadcrumbs, coat the chicken with a mixture of beaten egg and spicy breadcrumbs (or any other breadcrumbs of your choice), then fry in a non-stick pan until it remains moist and tasty.
It is also possible to gently flour the chicken breast before cooking to preserve its suppleness.
#4 Opt for cooking en papillote
This cooking technique involves wrapping the baked chicken in foil or parchment paper before placing it in the oven. You can also use leafy vegetables, like cabbage, for a smoother, more flavorful finish.
This method of cooking is particularly ingenious when it comes to retaining the nutritional value of chicken while greatly reducing the need for seasonings, making it an excellent choice for those aiming to maximize the flavor and aroma of their cooking. .
Indeed, thanks to the advantages of this steaming and heating rather than boiling, each food retains its texture and flavor.
Also, this en papillote cooking method is versatile and works well with a variety of ingredients. It enhances the flavor of food by enhancing the aroma and flavor of the dish. Simply seal foil around the dishes once they have been filled and place them in a straight oven for 15-30 minutes, depending on the size and consistency of the meal in question.
When done cooking, you can either serve it straight out of the foil or transfer it to a platter, being careful not to spill the sauce.
#5: Cooking with salt
The salt crust that coats and preserves the chicken is a distinctive feature of this cooking method. This is because the heat from the salt crust spreads slowly and maintains a constant temperature.
This cooking technique leaves the chicken moist and tender while preserving its natural flavor and reducing the amount of fat consumed in the process. It is therefore a dietary technique, perfect for people concerned about their physical appearance.
- Opt for a mold large enough to hold the whole chicken, which must be covered with a thick layer of salt (at least 2 cm thick both on the bottom and on the surface).
- Remove the entrails from a free-range chicken before cooking it.
- Using paper towel, wipe the outside of the chicken with lemon juice to remove any excess moisture.
- Tie the legs of the chicken with kitchen twine after stuffing it from behind with sprigs of garlic and rosemary.
- Then, remove the chicken from the oven and let it rest for about 15 minutes before slicing it.
- Remove excess salt from the skin before serving the chicken.
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