White Meat
I was watching Cook’s Country Cooking Show on PBS and they showed their method for slow roasting Chicken. They started the chicken pieces by putting a few drops of oil in a screaming hot pan and 5 minutes on each side. I think they only lightly salted and peppered the chicken. Then they put the chicken in a 250 degree F oven for 90 minutes on a cooling rack that is over a protected sheet pan…sort of like what I did below but they left a little more space around the chicken. They said on Cooks Country that it’s better to put the white meat pieces towards the inside of the oven and the legs on the outside of pan because the air is slightly hotter on the outside. My pan is crowded (I know my bad) but it’s such a good recipe the chicken still came out amazing.
I skipped the fry pan step because I almost never eat chicken skin….
But sometimes I do brown the skin like in the photo below.
They said on the show you want the white meat to reach 160 degrees F
and they said on the show you want the dark meat to reach 175 degrees F
I found in 90 minutes my smaller pieces were at temperate and I removed them to rest.
The large legs needed another 15 minutes to reach 175 degrees F but as they rest I saw red juice filling up the skin so I put them back in the 250 degree oven for another 30 minutes and they were perfect. So to sum things up the smaller pieces of chicken needed about 90 minutes in a 250 degree F oven. The Larger Chicken Legs needed about 135 minutes in a 250 degree F oven.
The skin all filled with juice and the juice went back into the meat. The whole house has a really good chicken aroma and I hear the pitter patter of furry feet.
This one in photo above won’t leave my side.
“15 1/2 years old and I’m still handsome and alive despite all my doctor’s predictions……….He says….”.I’m getting lots of Forking chicken soon from my human because she’s a sucker for me.”
“I’m moving in closer…I’m getting me lots of Forking Moist Deeply Flavorful Chicken”
“I’m getting me some Forking Moist Flavorful Chicken too!” “But ..I will wait till I’m given some…unlike the pushy old man”
White Meat
The meat is extremely moist and very flavorful with a deep really good chicken flavor. I really like this method for chicken on the bone. Especially for the deep chicken flavor and moistness for white meat. The skin is almost dry. I pulled it off and put it on a rack like this.
It took about 30 minutes in my oven at 350 degrees F. to get shattering crisp.
This was a very easy way to prepare flavorful Chicken that’s moist and juicy.
Thanks to Cook’s Country for a new (to me) alternative way to cook moist flavorful chicken.
The Forking Truth
