Any thing I can learn about cooking chicken dishes will please my wife to no end!
I think I kind of over cook chicken especially in a tomato sauce and it ends up really dried out. Any advice?
“Any thing I can learn about cooking chicken dishes will please my wife to no end!”
My wife once called my cooking “disturbing”. Quote.
Try marinating your chicken in yogurt. Use plain yogurt and add whatever seasoning you like. For example, some nights I do lemon juice, garlic, salt, pepper, oregano. Some nights I do garlic, salt, pepper, chili powder, lime juice, cumin. The yogurt does a wonderful job of keeping the chicken moist, even when slightly overcooked, but doesn’t really impart a “yogurt” flavor.
1. One whole natural un-pre-marinated chicken 4-5LB's of bliss.
I use Purdue for best results.
2. Dry Chicken using paper towels, inside and out. And allow towels
to absorb for a while, while pressing. Be careful about cross contamination.
3. Slather Mayonnaise all over the Chicken exterior, on a Roasting pan
4. Kosher Salt and Black Pepper on one side, Dust with poultry seasoning,
turn over and repeat this process. Do not hold back on the salt, be generous.
5. Take two large jalapenos and scour the outsides with a fork,
all around, then stuff them inside the Chicken. Do not skip this step.
6. Place Chicken into 400° oven for 5-minutes, then adjust to 350°
for 1.5 hours at +750 altitude. Then adjust temp to 185° for
another hour. Serve when hungry.
Don't cover Chicken at any point, and no picking!
Do not put water in the pan or you'll steam the chicken and make it tough.
Make sure Chicken is properly dry before Mayo addition.
Be sure that skin is fully intact and not torn until serving.
Don't use that Olive oil mayo, that stuff is nasty.
The crock pot is your friend. LOL