Roast chicken in the oven.Transfer to the oven and roast until the internal temperature at the thickest part of the thigh or breast reaches 165 degrees F (or you can take it out a few degrees lower than that, as the temp will rise while resting). If you have time, baste with the pa...
There are many ways to oven bake chicken, butthe most important thing is to not overcook,otherwise, you’ll have tough, dry chicken. Dark meat with bones is typically the moistest part of a chicken, howeverwhite meat can still be tender. Moist chicken breast in the oven is possible once...
Place the chicken breasts, one at a time, in a gallon zip lock bag and, using a cast iron skillet, give them a good whack to break the bones and slightly flatten them. This will help get a more uniform cooking. Rub the breasts with salt, pepper and minced garlic. Set aside. Heat ...
The next day I defatted it (SO easy and SO worth making in advance to be able to do so), left it out to come to room temp for about 2 hours then reheated, whole, for about 45 minutes. The meat was fabulously tender and the sauce was the perfect consistency to serve over fresh ...