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12-03-2009, 07:45 PM | #1 |
Chopstix / \
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I'm cooking chicken chicken chicken
in the oven. I put it in at 350 for like 1 1/2 hours. and also juliene potatoes, are those bitches supposed to look like soup? they dont seem to be cooking. i'm thinking turn the temp up but shit, that chicken looks like its growing tree bark. need more marinade.
(im an amazing cook) |
12-03-2009, 08:17 PM | #2 |
Chopstix / \
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potatoes: perfect
Chicken: Sahara dessert dry |
12-03-2009, 08:57 PM | #3 | |
DefenderOfTheBuelliverse
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Yeah, sounds like you're an amazing cook.
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12-03-2009, 09:12 PM | #4 |
Chopstix / \
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12-03-2009, 09:51 PM | #5 |
Custom User Title
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So the potatoes cooked faster than the chicken? Weird.
Pre-cook the potatoes for a bit and then put the chicken with 'em - chicken = moist
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12-03-2009, 09:54 PM | #6 |
Chopstix / \
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the potatoes were box julienne. So they called for 20 mins at 450, but the box said if cooking w/ meat for 45 mins at 350 (which worked great) but the chicken was wayyyy to dry. next time i'll go for 1hr 5mins and see if its cooked throughout. i've only grilled and sauteed chicken before, im not much of a baker.
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12-04-2009, 01:06 AM | #7 |
WSB Champion
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lmao. good work.
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12-04-2009, 01:08 AM | #8 |
667:Neighbor of the Beast
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what kind of chicken? whole chicken in the over @ 350? 60 minutes tops!! lower it to 325 and up it to an hour 15 - moist juicy chicken
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12-04-2009, 06:37 AM | #9 |
Chopstix / \
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12-04-2009, 07:58 AM | #10 |
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Good rule of thumb is 30 mins/lb @ 350, or if you have time, 45 mins/lb @ 325. Whatever you do, you want to make sure internal temp reaches 165' min before you serve it.
Next time rub a little olive oil over the skin of your whole chicken and season with a little S&P. The skin will crisp up a bit, helping to keep some of the moisture in and will also look must better, presentation-wise. And if anyone likes to eat the skin, they will enjoy it. |
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