How you get moist...

[Pheebs]

... Chicken and turkey etc!

We seem to get it right most of the time but have seen a few things on master chef and thought "hmmm what they doing there!"

Sam and I often cook things like tagine, stir fry etc and our choice of meat/poultry normally is fine (turkey is the only one that sometimes is dryish) its normally a case of flash frying the meat and serving up straight away! (Ravine is cooked slowly for yonks so always tender!)

Oven whole Chiiiiickkeeen we cover with tinfoil and put in upside-down until last fifteen odd mins where we upright and take off tinfoil to brown whilst basting.

But whats with all this chicken-wrapped-in-clingfilm on MC? I'm presuming the chicken is then steamed/boiled but for how long!? Is like to stuff some chicken boon more often!!

What are your hints and tips? :)

[vix]

Get on 4od and watch hestons last programme. He soaks it in brine overnight and cooks it to 60 degrees. It was glistening!

[Piggymon]

I've found if you steam chicken it's still fairly moist but I tend to oven cook it now, just a breast plain in tin foil.

We buy our chicken from the local butcher now and it is much better :)

[Justsomebloke]

How you get moist...

What are your hints and tips? :)

Really ?!?!?? :shocked:


Same as the Pigmo/Desmo Dude combo, I get my chicken fresh from my local Butchers. :cool:

[leowyatt]

Wrap in kitchen foil and stick in the oven :)

[Belmit]

I've always used my mum's method; get a roasting pan with an elevated grill, water in the bottom, chicken on the grill, cover the lot in foil and seal the edges. Take the foil off before cooking has finished to crisp it off. Kind of half roasts and half steams it.

[Rich_L]

Wrap it in bacon :D

[Del Lardo]

Beer can chicken, works best on a BBQ but basically open a can of beer, drink half and then poke holes in the top half of the can. Insert beer can into chicken and cook standing up.

[Pheebs]

Rich_L - tis what we we do with Pheasant (what what, bravo!) ;D

Just intrigued about this whole cling film business! HumMMM :D

We had a batch of bad chicken recently which made us go meh to chicken for a while... must pop to local butchers more though!

[LeperousDust]

Yeah foil wrapped would be my easy method, bit'o'butter few erbs'n'spice's thrown in for good measure. Foil removed at the very end and oven turned up to nuclear for good old maillard reaction. Done :)

Steaming works excellent as well, as does Belmits (mum's!) lovely roast/steam idea i'm sure :)

Otherwise wrapping in bacon, or stuffing with lemons and other other moist things (beer cans ;D) usually does a grand job as well, also adding a different dimension to flavours!

Defo try a Balmoral Chicken, loves the stuff, and it's "burn's weekend" (week,month whatever excuse)!

[Glaucus]

did some one say moist, well pheebs you always achieve that.
Ok, well as said either stick in oven or follow Heston. Always found Heston brilliant, albeit it 80% of the time more effort that increas in qaulity.

[lostkat]

I saw the Heston method the other night and am definitely going to try it at some point. It looked stunning.

At Christmas if she's doing turkey, my Mum soaks it over night in water and various herbs/spices. It turns out beautifully. Sense says that chicken will be exactly the same.

[Toby]

Thread title fails to deliver tbh :p ;)