What is your secret to cooking a perfect chicken?

[rachel776]

[WhiteSteve]

I’ve only roasted a chicken a couple of times, years ago. I’m probably not good for that specific recipe, but I do kind of have a couple broad principles when I cook chicken. I always rub any chicken down with lemon juice before cooking it to cut any funky taste or scent from the meat (obviously if it’s too funky don’t even use it, but I just mean the usual raw poultry funk). And then finish the rub down with Kosher salt, specifically. Don’t know why, it’s just better, in my opinion. I’m vaguely remembering doing something where I made some sort of rub or basting mixture or something, and being sure to put it under the skin as well as on top. It’s fuzzy, but I think that’s right, haha. Got it off some YouTube video, it’s not Grandma’s secret family recipe or anything😬

[rachel776]

We use Real Salt for everything, it has all sorts of trace minerals in it and they have a course version similar to Kosher salt.

www.vitacost.com/.../...-Sea-Salt-018788101093.jpg

[robhazelnut]

The finest chicken I've ever made is a very simple recipe.

Ingredient: 1 chicken

Tool: 1 crock pot

Instructions: place the chicken in the crock pot, then put it's lid on. Making sure to plug it in, turn on the crock pot to the "low" setting, rather than "warm" or "high". Let it cook for 20 hours. Yes, two times ten. When it's ready to serve, the bones can be cut with a fork. Seasoning is absolutely unneccesary.

[FreyaRed]

I never put birds in one piece in the oven. I separate breast fillets and legs. Remaining parts are good for a broth. Next trick is to use brine with spices instead strewing spices and salt on meat. Salt needs at least 12 hours to penetrate due osmosis through meat pieces. For 1 liter brine is 30-35g salt enough and it's enough brine to cover two breast pieces and two legs.
Backing: Legs need 1 h 45 min by 140°C breast fillets need 30-40 min by same temperature. Too much time in the oven or too high temperature make meat dry and tough.
When you buy chicken, goose or duck look for yellowish fat. Proper fed birds have mostly yellow fat.

[Orangekiss]

By not doing it and getting a rotisserie chicken at Walmart. I like their "traditional" rotisserie chicken, and it's probably better than I could do, it's much faster, and maybe even cheaper. You may even get your chicken free sometimes if a truck loses its load of chickens.

[love_conquers_lust]

Sam’s Club rotisserie is good. Same owner I think.

[Orangekiss]

@love_conquers_lust Yes. I think they are both the same company.

[molonski2]

You know , I have no idea , but my mother used to make this incredible chicken and I never really stopped to ask her how she did it , I tried to copy but never quite got it the same , so I kind of gave up..

Pre cooked here ( Thailand ) has a vastly different taste to Australia for some reason , who knows Australia's could be filled with growth hormones from what I've seen , but just can't seem to get the same joy out of the Thai bird.

Sht answer :( , but maybe I can read from some others recipes and try again.

[mstbooblover]

No idea if this is a perfect secret chicken recipe, but this is how I usually prepare chicken legs and fillets. In a large pan I put first some olive oil or butter. Once the pan hot I add chopped onions, different chopped vegetables, salt and spices according my fantasy of the moment, and let this mix steam with the cover over the pan till the vegetables get nearly soft. Then I add the chicken legs and/or fillets, and let the whole mix steam till the chicken is ready. Meanwhile I prepared rice (one measure of rice for 3 of water).

Delicious when you've well chosen the spices, and in this field one must explore according one's taste and knowledge. Many variants remain possible.

This way to prepare chicken allows the meat to be impregnated with the spices, recipe which works also well with fish. Yes, I know purists will react with horror, but just try this first.

[Friendlybro79]

Dry brine the skin over night. Season how ever you want and smoke the bird whole and before it's done crank up the heat to crisp the skin. It stays juicier this way. I've also done injections with butter rosemary thyme garlic and salt.

Method: use probes it takes the guess work out and you can't mess up.

Smoke it at 225 until the breast hits 130 internal

Then crank it up to 400 until internal hits 162

I take it off when the breast hits 162 because it will carry over to 165 when I take it off and let it rest covered In foil before cutting it.

[MikeTheBartender]

Let it be room temperature. ish before. you. bake or grill

[loveslongnails]

Easy... Get a good spice rub on it and cook it slow, and low, and keep it moist. If you're oven cooking it, make sure there's broth, water, beer or wine in the pan, or some combination of them. Keep it moist and take your time.

[andreasderjuengere]

A secret is a secret because it's secret :D

As one tip: marinade the meat a day before; personally, I prefer soy sauce (Kikko Man, or such) with some herbs added.

[Staximus]

My birds never come out perfect but they still taste good. I either marinate it or use a seasoning injector to put melted butter or olive oil, garlic, and herbs between the skin and meat, and then cook it however you like

[Guido]

The best chicken I have ever done was on my Traeger grill. Split in half, seasoned and cooked with an apricot glaze. Everyone has said it is the moistest chicken they have ever had and the glaze us fantastic.

[DryGermanGuy]

Bio/organic quality meat, a pan lined with good olive oil and an Italian spices mix.

[dreamstar72]

Try splitting a whole chicken but not completely. Spread the chicken out flat, and some seasoning and other stuff and bake it

[lightbulb27]

marinade a few hours and put in oven. Wallah!

[love_conquers_lust]

For grilled, the right spices and try not to dry it out but it must be cooked throughly, no pink.

[MrCharlie13]

1) Marinade the chicken to make it juicier. PReferably 24 hours before cooking.

2) Season it well.

2) Temp control, whether its oven baked or bbq grilled or rotisserie style

[Mansearching]

I go the grocery store that sells them already cooked like that... lmao

[GoodGuyBreakingBad]

Let it room temperature and bake at high temperature is what I've learned.

[nawtee_me]

Letting someone else cook it. lol. Most chicken that I cook is not whole. I cut them into pieces before frying it.

[jimmy2]

Pressure cooker after 30 minutes you can fork it off

[msc545]

My secret is a Michelin-starred restaurant.

[rachel776]

now you're talkin'

[msc545]

I can't cook very well, but I'm excellent at making reservations.

[Anonymous]

I have no secrets becuse ı dont know how to do it

[Bella2423]

Buy one from Costco😁

[shortster]

Buying it from the grocery store

[tzdc21]

YouTube Videos.

[LavLavLuv]

Spicy seasonings...

[Babygirl_S]

The spices.

[Aiko_E_Lara]

Love

[DreamLife7]

I really don't like chicken like that

[Tomisworthless]

Being black