Chicken Basting Recipes
22 September 2007, 12:30 PM
#2
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I usually just go for basting it in about 2cm deep (volume will depend on size of tin and chicken) of chicken stock, wee bit (1 clove) of garlic and some herbs of choice....
Good idea to pour the stock into the carcass so it keeps it really moist but allows the skin to go crispy.. to be honest as long as its not completely getting boiled in the liquid the skin will go crispy... if you really want you can rub some butter into the skin before cooking....
Don't forget to season as well before cooking, some salt and black pepper...
Enjoy mate!!
Good idea to pour the stock into the carcass so it keeps it really moist but allows the skin to go crispy.. to be honest as long as its not completely getting boiled in the liquid the skin will go crispy... if you really want you can rub some butter into the skin before cooking....
Don't forget to season as well before cooking, some salt and black pepper...
Enjoy mate!!
22 September 2007, 12:34 PM
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Pre-heat Oven at 175c
Put chicken in oven breast side down for 1 hr then turn over
Leave to brown
Remove when when leg juices run clear
Or better still, buy a meat thermometer.
Dont bother basting as skin will crisp anyway as it has a high fat content. Cooking upside down will allow leg juices to absorb into the breast and you cant beat a juicy pair of breasts can you
Simple!
Chip
Put chicken in oven breast side down for 1 hr then turn over
Leave to brown
Remove when when leg juices run clear
Or better still, buy a meat thermometer.
Dont bother basting as skin will crisp anyway as it has a high fat content. Cooking upside down will allow leg juices to absorb into the breast and you cant beat a juicy pair of breasts can you
Simple!
Chip
Last edited by Chip; 22 September 2007 at 12:39 PM.
22 September 2007, 12:39 PM
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Take it out of the fridge about an hour before you cook it. Massage softened butter all over it, squeeze half a lemon over it, and whack the remains of the lemon and half an onion up the chicken's duck run, then grind salt and pepper over it.
22 September 2007, 12:59 PM
#6
Pre-heat Oven at 175c
Put chicken in oven breast side down for 1 hr then turn over
Leave to brown
Remove when when leg juices run clear
Or better still, buy a meat thermometer.
Dont bother basting as skin will crisp anyway as it has a high fat content. Cooking upside down will allow leg juices to absorb into the breast and you cant beat a juicy pair of breasts can you
Simple!
Chip
Put chicken in oven breast side down for 1 hr then turn over
Leave to brown
Remove when when leg juices run clear
Or better still, buy a meat thermometer.
Dont bother basting as skin will crisp anyway as it has a high fat content. Cooking upside down will allow leg juices to absorb into the breast and you cant beat a juicy pair of breasts can you
Simple!
Chip
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22 September 2007, 01:27 PM
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But stick an onion up there anyway! 
:
22 September 2007, 04:06 PM
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Have you worked out the cooking time of the chicken? It may end up pink in the middle.
Or are you pricking it until the juices run clear?
IIRC its 20 mins per lb.
I`m sure Mother Hen will be along soon
Or are you pricking it until the juices run clear?
IIRC its 20 mins per lb.
I`m sure Mother Hen will be along soon
22 September 2007, 04:11 PM
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But I've got an Aga, so I whack it in, look at it and take it out when cooked (it's quicker in an Aga)
22 September 2007, 05:46 PM
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