How can i roast a whole chicken where the meat is nice, juicy and tender? When I marinate it, I always carve the chicken on the legs and thighs so the marinate goes through but somehow the meat always stays tasteless and bland. There is no juice? Can anyone help please? The ingredients that i use are soy sauce, vinegar, salt and red chillies and crushed garlic?
How do you marinate it? What am i doing wrong? What ingredients do you guys and gals use?
Bake, fry, steam with the skin on....it'll be much more tastier :)
Thaks bulbuli...i dont have the skin when im roasting? that could be the possibility? but what about the marinate? how will go into the skin? Do you carve the chicken too?
use injections for marination i use them and they are quite easy to use.just inject some marinate in the chicken and above the chicken.And one more thing if u want it juicy bake it on 300-350 degreed and don't let it dry full
use oven bag ,the juices will naver dried ,and it will remain soft too.
apply the spices with lemon rub them on the surface,and marinate it one day or night before cooking.
marinate it in yogurt, lemon juice salt red chillies and tandoori powder and carve it with a folk not knife and leave it for overnight or atleast for couple of hours before frying and fry it on low fire or oven them on a slow heat but put a bit of oil on with a brush on the chicken and cover it with foil or just steam roast it it will not get dried. good luck
Try a smaller chicken and when you marinate it poke it well with a fork at the meatier areas like breast and thigh to help the juices penetrate. Best of luck!
Well I don't like skin...kahir my mom first bakes the chicken with a foil, when it is all tender, remove the foil and let it get golden from outside. it shouldn't take more then 10-15 mins.
I dont like chicken skin! Anyways what i do is i cut abit of the chicken after leaving it to marinade and taste it. If the chicken tastes like it has some extra flavour to it, i then roast it!!!
To get extra flavour in the chicken, make slits on the surface, not too shallow and not too deep! In fact i was just making some tandoori chicken! I will go and check on it now! :)
hmmm
when my mom cooks the chicken, she slathers on watever she needs to slather on and lets it sit in the fridge for a coupla hours or overnight...i donno wat else she does, ill have to take a closer look when she does nxt time :)
I use tandoori masala, red chilli powder, salt, crushed green chillies, fresh lime, crushed ginger, Bio yoghurt and a touch of crushed garlic. I marinate the chicken either with the skin or without (depending on whose on the guest list cos i know some ppl cant stand the skin) and then leve to marinate overnight in fridge. Then when i wanna cook it i drizzle bit of olive oil on the chicken, whack 2 lemons and a few garlic bulbs (peeled) in the cavity of the chicken and bung it in the oven. I like to slow-cook it with the foil at start then for last 20mins i take foil of to achieve a golden crispy layer.