How to keep chicken juices in the chicken when cooking in the oven?
I'm trying to cook 6-8 chicken breasts at a time by putting them all in a roasting pan, adding seasoning, and putting it in the oven.
The problem is that the chicken becomes very dry, but the pan fills with water from the chicken! The result is a dry, rubbery mess that doesn't taste very nice, as well as a pan full of chicken water which I don't know what to do with.
What's the correct way to do this?
Best Answer
Use a meat thermometer. If you overcook the chicken, it will dry out. The standard temperature for chicken breast is 160 degrees Fahrenheit.
Pictures about "How to keep chicken juices in the chicken when cooking in the oven?"
Quick Answer about "How to keep chicken juices in the chicken when cooking in the oven?"
How do you keep chicken from spitting in the oven?
Several Easy OptionsDo you drain the juice when cooking chicken?
After you cook the poultry, you're not letting it rest "Meat, including chicken, must rest for a short time after cooking, so all the juice doesn't flow out of it when you cut into it," Ferrari explained. Letting the meat sit and firm up a bit will allow these juices to redistribute.Should I put water in the oven when baking chicken?
To encourage browning, I sprinkle the chicken all over with a little sugar before putting it in the oven. (The sugar flavor stays very much in the background but it may cause some dark spots on your chicken's skin. Don't worry\u2014they're not burned.) Add water during roasting to keep the pan drippings from burning.Does baked chicken make its own juice?
When chicken doesn't have space around it, the heat and moisture can't escape. That leaves the chicken to steam in its own juices. Also, the chicken may not cook evenly if it's sitting on top of other pieces. You risk having some pieces done while others remain raw.BAKED CHICKEN BREAST | juicy, tender, easy, and oh, so flavorful!
More answers regarding how to keep chicken juices in the chicken when cooking in the oven?
Answer 2
Without more specifics, I see an issue with how you are cooking them.
I roast whole chickens on a regular basis. Doing it this way allows me to be less concerned with the exact time. The fat of the skin and other non-meat bearing flesh keeps the chicken moist.
If your approach is to roast these many chicken breasts without any oil, fat, shortening, etc., it will dry them out, especially if you are not covering them.
Another approach is a way that I sometimes cook chicken breasts in the oven. It involves covering them with a spread consisting of mayonnaise and fresh basil, then covering and lightly patting with fresh breadcrumbs and a variety of Italian-themed seasoning.
Happy cooking.
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: ROMAN ODINTSOV, Pixabay, Artem Beliaikin, Pixabay