What's your secret to cooking chicken that comes out moist and delicious every time?

[rachel776]

[Friendlybro79]

Not being afraid to use a good thermapen thermometer. Many people think you don't need it but chicken can dry out very fast.

Season however you want. Even basic salt, pepper and rosemary is fantastic.

Other tips is cooking whole chickens. I find it maintains moisture way better. My favorite method is smoking spatchcocked chicken. That's a whole chicken that they removed the breast bone so it will lay flat and cook more evenly. I have a pellet grill so I usually start at 225 degrees until the breast reads about 125 internal temp and then crank the grill to 400 to finish the cook. This makes the skin crispy and cook a little faster. If you just want to use an oven I'd say leave it on 375 and use convection if you can.

Once the chicken breast reaches 165 and the thigh is 175-180 internal temp it's done. The legs and thighs will cook slightly faster so typically you'll end around here if the breast is around 165. If it's a little over in the thighs and legs it's ok. The breast is what dries out easily. I'd let it rest about 15 min to 20 min before carving.

I'd recommend getting a thermoworks thermometer that has probes to alert you of the internal temp. This ensures you don't over cook it. If you would like some helpful youtube links like how to carve or what kind of thermometer let me know.

[RingOfFire]

I finally learned something about this that I've been doing wrong for a million years.

I used to always turn the oven all the way up because I figured it just cooks it faster and why go slow when you can go fast. It always came out either dry as a bone or like rubber and I couldn't figure out why. I mean you could choke on this thing.

So just for the heck of it I put it in at 250° out of curiosity to see how long it would take to cook.

It took a lot less time than I thought it would and guess what? It was perfect and juicy as hell!

So I'm going to have to say that the temperature has a lot to do with it.

[FreyaRed]

1 buy quality bird, preferably one with yellow fat tissue.
2 separate breast, legs and wings from chicken body.
3 use chicken body with neck, carrots, celeriac, parsley root, leech for slow cooked broth
4 let salt + spices work at least 24h hours on meat, thyme, sweet paprika, white pepper are recommended for chicken
5 put legs 45 minutes in backing oven by 140C then add breasts and wings for 30 minutes by same temperature. Too high temperature and to long baking time will make meat dry. Reheating makes chicken meat dry as well. Plan 2 hours baking oven time for the chicken, incl. preheating.
6 optionally make a sweet sour sauce with part of the broth you cooked before.

[purplepoppy]

Thick bed of chopped veg on the bottom of a dutch oven, place chicken on top and cover the veg with 50/50 mix of wine and stock. Toss in a bunch of herbs cover and bung in oven for an hour then remove lid to brown up

[rachel776]

that sounds amazing 😋

[AI Opinion]

Cooking chicken to perfection requires the right technique. My secret lies in brining and using the sous vide method. Brining ensures the chicken stays juicy by infusing it with a saltwater solution for a few hours. Then, I use sous vide to cook it evenly and precisely to the desired doneness. Finish it off with a quick sear in a hot pan for a beautiful, crispy exterior. I fondly remember my first attempt— it was like tasting a whole new level of chicken goodness! 🍗

[Staximus]

That sounds pretty disgusting

[DryGermanGuy]

A simple one: A good olive oil in a pan with a lid. The lid is keeping the moisture in the meat.

[lightbulb27]

my secret is to go to Wegmans and buy their chicken.

My condolensces to all the chickens in the world, billions of them. By luck of the draw, your fate was sealed when you were born... out of a shell.

And frankly. you taste good with rosmary. And every chicken knows... other chikcens will eat you. It's just not a nice world.

So go to Wegmans...

[bolverk]

1 Buy a good quality bird - at the farm gate if you can.

2 Prep your oven. Preheat your oven to 425 degrees F

3 Spatchcock Your Chicken, if you bought your chicken from a butcher they usually do this at no charge, if you bought it from a farm learn to do it yourself.

4 Place the Spatchcocked Chicken in a roasting bag (which is sitting in an oven proof dish) with the seasoning's and vege of your choice, a drizzle of a good quality oil

5 Roast the chicken for 40-45 minutes or until a meat thermometer reads 165 degrees F if you are really picky.

6 Rest & serve. be sure to let the chicken rest letting it reabsorb the juices in the bag before carving.

[ohsheeT]

I put it in a ziplock baggie with some salt and some good water filtered water is the best I think but I'll leave it in there for 2 days like that and it comes out so moist and juicy and if you're doing fried it comes out crispy

[molonski2]

Wish I had a secret Rach..
I really only grill chicken breasts and pre cooked chicken here just tastes strange , not sure why , but those pictures look great.

[MrOracle]

You've either got to seal the outer skin by frying or searing (the latter is how BBQ chicken is cooked), or you have to seal the cooking container to contain the moisture. If you try to cook chicken on an open pan or dish, you'll cook out the moisture and it will be dry.

[D_Bone_Steak]

I just jerk off into everybodies food. You see that chicken... it's soaking in sperm.

[pierre7i]

I love chicken like that @rachel776 - the ones in the photos you've attached look sooooo delicious ! Can you cook it like that?

[OlderAndWiser]

My wife is the master of preparing chicken with spices and then cooking it in our air fryer. I'm a good cook but she is a world class cook!

[TrueConfection]

Marinate in an oil based marinade such as Italian salad dressing and do not overcook.

[SixFootSexy]

Oil-based marinade, quick sear then lower the temp to finish cooking. Delicious every time.

[MikeTheBartender]

Whatever the marinade you like, let it sit a few hours.

[Staximus]

Marinate in Italian dressing, or buttermilk and seasoned salt, or beer and seasoned salt, or ranch dressing

[Iron_Man]

You have to base it a lot to keep it real moisture

[12karen]

Adding a coffee spoon of honey, a bit of lemon and spice.

[Ironco]

I wrap boneless , skinless chicken thighs in bacon. Works every time.

[Wiredone]

We marinate the chicken then bread it. It comes out moist every time

[CubaPirate]

I let someone else do it for me. by the way doesn't everyone enjoy a moist chick lol

[Anonymous]

We have this chicken where I live

"boil in the bag"

Ensures the chicken doesn't dry out

[Opinion Owner]

I meant "roast in the bag"

It retains the juices and no evaporation

Turns out perfect every time👍

[LiamS95]

The secret to tender, moist, & juicy chicken (poultry in general) and or pork is to brine the meat before using a dry rub or marinade.

[Nerdvana]

Apple cider vinegar and olive oil chicken marinade makes the most of cider vinegar, mustard, garlic, lime juice, lemon juice, and brown sugar.

[aromatic_xo]

Marinate chicken overnight

[AydenHazor]

Use chicken thighs and either slow cook or it cook it to temperature

[eagle1951]

let someone else do it lol

[rachel776]

well that's my usual way 🤷‍♀️

[Anonymous]

I'm a vegetarian so I don't eat the chicken.

[lorenzomichael]

Let someone else do the cooking

[beefcakebradybatson]

How 'bout beer cooking chicken?

[Dongie]

Yep! Drinking beer and smoking meats!

[nawtee_me]

Letting it rest before cutting it….

[zombiewoof]

Put it in a bag so the moisture cannot escape

[mobiusforniner]

Marinating it in plain yogurt.

[soe11]

I love it.

[Aiko_E_Lara]

It's a secret