I'm cooking chicken chicken chicken

[NONE_too_SOFT]

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)

[NONE_too_SOFT]

potatoes: perfect

Chicken: Sahara dessert dry

[marko138]

potatoes: perfect

Chicken: Sahara dessert dry
Yeah, sounds like you're an amazing cook.

[NONE_too_SOFT]

Yeah, sounds like you're an amazing cook.

you missed the part where i said the potatoes were perfect, marko.

[Particle Man]

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

[NONE_too_SOFT]

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.

[t-homo]

lmao. good work.

[lauralynne]

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

[karl_1052]

Fuck that, chicken in crock pot. Holy fooking moist!

[NONE_too_SOFT]

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

the internet LIED TO ME. who would have thought?

[LeeNetworX]

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.

[defector]

Whatever you do, you want to make sure internal temp reaches 165' min before you serve it.



This is the key...also you can cook it to 161* and let carry over heat continue cooking it to 165* while it is resting. (About 10 - 15 mins).

[HokieDNA01]

If the Chicken was dry then you over cooked the chicken. I would cook the chicken on separate trays then the potatos next time so you can pull one out if needed. And use a meat thermometer to guage when you hit the 160 mark in the chicken.

[Particle Man]

This is the key...also you can cook it to 161* and let carry over heat continue cooking it to 165* while it is resting. (About 10 - 15 mins).

Or you can just go to KFC :lol:

[Rider]

Why are you even in the kitchen? You should be in bed waiting on your sammich tp be brought to you. :wtfru:

[defector]

Or you can just go to KFC :lol:

This works as well.
Or Popeyes.
Or he could just wrap the chicken in bacon....

[Particle Man]

Or he could just wrap the chicken in bacon....

Win

[karl_1052]

Meat thermometers?

[Particle Man]

Meat thermometers?

Unless you're Chuck Norris.

Chuck Norris eats chicken raw.

[karl_1052]

Unless you're Chuck Norris.

Chuck Norris eats chicken raw.

Call me chuck then.

[defector]

Unless you're Chuck Norris.

Chuck Norris eats chicken raw.

Call me chuck then.


Two things I eat raw - pussy and oysters. Chicken, you better cook that fucker! :lol

[karl_1052]

Two things I eat raw - pussy and oysters. Chicken, you better cook that fucker! :lol

http://facebookfails.com/wp-content/uploads/2009/08/chicken.gif