Cooking a dry chicken is a waste of this tasty bird. Sharing with you a few tips that I have discovered along the way that create a juicy, tender and superbly flavored chicken.
Here goes the 9 tips that will inshaAllah save you from having a disastrous dry roasted chicken.
#1.Buy good quality chicken.
#2.Prick it well-whether with fork, or tip of small knife or some tikka style cuts. This way it helps the flavors to go well inside the chicken through the skin into the meat.
#3.Massage and I really mean massage the chicken well with the marinate. The bird loves the massage and this way the flavors go really well inside too. [If you feel that the marinade's smell don't go off from your hands, put the chicken in a plastic bag and pour the marinade over it, close it and then you can massage without any fear ;) ]
#4.Let the chicken sit in marinate for some time. [You will taste difference even the chicken resting in marinade for an hour than the one cooked instantly]
#5.Season generously. Pump up the flavor with a hearty dose of salt and spices. Think about trying red chilli flakes, coriander, garam masala, cumin or other flavorful variations to give your chicken a unique flavor.
#6.Add fat. Nothing is worse than eating a dry roasted chicken.
#7.[I personally love this one]Play with your veggies. By creating a natural roasting surface on the bottom of the roasting pan, layered veggies not only keeps the skin on the bottom of the chicken from becoming a sloppy, soggy mess but imparts flavor throughout the chicken and an amazing base for pan drippings. Use a variety of seasonal veggies to gear the taste to different flavors throughout the year.
You can even stuff the cavity of chicken with lemon halves, onion, garlic or other favorite herb to deliver a lovely flavor from within that permeates every juicy bite of the chicken meat.
#8.Don’t overcook. An overcooked chicken is a dry chicken.
#9.Let it rest. Resting for at least 15 minutes on the cutting board allows the juices to redistribute into the meat, making it moist and tender.
You can even tie a thread to keep the bird's shape.
Here goes the 9 tips that will inshaAllah save you from having a disastrous dry roasted chicken.
#1.Buy good quality chicken.
#2.Prick it well-whether with fork, or tip of small knife or some tikka style cuts. This way it helps the flavors to go well inside the chicken through the skin into the meat.
#3.Massage and I really mean massage the chicken well with the marinate. The bird loves the massage and this way the flavors go really well inside too. [If you feel that the marinade's smell don't go off from your hands, put the chicken in a plastic bag and pour the marinade over it, close it and then you can massage without any fear ;) ]
#4.Let the chicken sit in marinate for some time. [You will taste difference even the chicken resting in marinade for an hour than the one cooked instantly]
#5.Season generously. Pump up the flavor with a hearty dose of salt and spices. Think about trying red chilli flakes, coriander, garam masala, cumin or other flavorful variations to give your chicken a unique flavor.
#6.Add fat. Nothing is worse than eating a dry roasted chicken.
#7.[I personally love this one]Play with your veggies. By creating a natural roasting surface on the bottom of the roasting pan, layered veggies not only keeps the skin on the bottom of the chicken from becoming a sloppy, soggy mess but imparts flavor throughout the chicken and an amazing base for pan drippings. Use a variety of seasonal veggies to gear the taste to different flavors throughout the year.
You can even stuff the cavity of chicken with lemon halves, onion, garlic or other favorite herb to deliver a lovely flavor from within that permeates every juicy bite of the chicken meat.
#8.Don’t overcook. An overcooked chicken is a dry chicken.
#9.Let it rest. Resting for at least 15 minutes on the cutting board allows the juices to redistribute into the meat, making it moist and tender.
You can even tie a thread to keep the bird's shape.
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