I'm cooking chicken chicken chicken

NONE_too_SOFT · 12-03-2009, 08:45 PM

in the oven. I put it in at 350 for like 1 1/2 hours. and also juliene potatoes, are those bitches supposed to look like soup? they dont seem to be cooking. i'm thinking turn the temp up but shit, that chicken looks like its growing tree bark. need more marinade.

(im an amazing cook)

NONE_too_SOFT · 12-03-2009, 09:17 PM

potatoes: perfect

Chicken: Sahara dessert dry

marko138 · 12-03-2009, 09:57 PM

Quote:

Originally Posted by NONE_too_SOFT

potatoes: perfect

Chicken: Sahara dessert dry

Yeah, sounds like you're an amazing cook.

NONE_too_SOFT · 12-03-2009, 10:12 PM

Quote:

Originally Posted by marko138

Yeah, sounds like you're an amazing cook.

you missed the part where i said the potatoes were perfect, marko.

Particle Man · 12-03-2009, 10:51 PM

So the potatoes cooked faster than the chicken? Weird.

Pre-cook the potatoes for a bit and then put the chicken with 'em - chicken = moist

NONE_too_SOFT · 12-03-2009, 10:54 PM

the potatoes were box julienne. So they called for 20 mins at 450, but the box said if cooking w/ meat for 45 mins at 350 (which worked great) but the chicken was wayyyy to dry. next time i'll go for 1hr 5mins and see if its cooked throughout. i've only grilled and sauteed chicken before, im not much of a baker.

t-homo · 12-04-2009, 02:06 AM

lmao. good work.

lauralynne · 12-04-2009, 02:08 AM

what kind of chicken? whole chicken in the over @ 350? 60 minutes tops!! lower it to 325 and up it to an hour 15 - moist juicy chicken

NONE_too_SOFT · 12-04-2009, 07:37 AM

Quote:

Originally Posted by lauralynne

what kind of chicken? whole chicken in the over @ 350? 60 minutes tops!! lower it to 325 and up it to an hour 15 - moist juicy chicken

the internet LIED TO ME. who would have thought?

LeeNetworX · 12-04-2009, 08:58 AM

Good rule of thumb is 30 mins/lb @ 350, or if you have time, 45 mins/lb @ 325. Whatever you do, you want to make sure internal temp reaches 165' min before you serve it.

Next time rub a little olive oil over the skin of your whole chicken and season with a little S&P. The skin will crisp up a bit, helping to keep some of the moisture in and will also look must better, presentation-wise. And if anyone likes to eat the skin, they will enjoy it.

12-03-2009, 08:45 PM	#1
NONE_too_SOFT Chopstix / \ Join Date: Feb 2008 Location: Akron OH Moto: 03 CBR RR Posts: 5,350	I'm cooking chicken chicken chicken in the oven. I put it in at 350 for like 1 1/2 hours. and also juliene potatoes, are those bitches supposed to look like soup? they dont seem to be cooking. i'm thinking turn the temp up but shit, that chicken looks like its growing tree bark. need more marinade. (im an amazing cook)

12-03-2009, 10:51 PM	#5
Particle Man Custom User Title Join Date: Nov 2008 Location: Central NY Moto: 2003 SV650S Posts: 14,959	So the potatoes cooked faster than the chicken? Weird. Pre-cook the potatoes for a bit and then put the chicken with 'em - chicken = moist __________________ I'm not "fat." I'm "Enlarged to show texture." Handle every stressful situation like a DOG: If you can't eat it or hump it, pi$$ on it & walk away.

12-04-2009, 02:08 AM	#8
lauralynne 667:Neighbor of the Beast Join Date: Mar 2008 Location: Everett WA Moto: VTR1000, SV650, FZR400, CRF150 Posts: 1,403	what kind of chicken? whole chicken in the over @ 350? 60 minutes tops!! lower it to 325 and up it to an hour 15 - moist juicy chicken __________________ WMRRA's slowest Expert! triathalete, mom, racer, rider, friend, sister, wife - all in one tidy package! Married my best friend 8/30/09

12-03-2009, 09:17 PM	#2
NONE_too_SOFT Chopstix / \ Join Date: Feb 2008 Location: Akron OH Moto: 03 CBR RR Posts: 5,350	potatoes: perfect Chicken: Sahara dessert dry

12-03-2009, 10:54 PM	#6
NONE_too_SOFT Chopstix / \ Join Date: Feb 2008 Location: Akron OH Moto: 03 CBR RR Posts: 5,350	the potatoes were box julienne. So they called for 20 mins at 450, but the box said if cooking w/ meat for 45 mins at 350 (which worked great) but the chicken was wayyyy to dry. next time i'll go for 1hr 5mins and see if its cooked throughout. i've only grilled and sauteed chicken before, im not much of a baker.

12-04-2009, 02:06 AM	#7
t-homo WSB Champion Join Date: Feb 2008 Location: Springfield, MO Posts: 7,146	lmao. good work.

12-04-2009, 08:58 AM	#10
LeeNetworX SFL Expatriate #1 Join Date: Nov 2008 Location: ATL Burbs Moto: '09 Triumph Speed Triple Posts: 4,712	Good rule of thumb is 30 mins/lb @ 350, or if you have time, 45 mins/lb @ 325. Whatever you do, you want to make sure internal temp reaches 165' min before you serve it. Next time rub a little olive oil over the skin of your whole chicken and season with a little S&P. The skin will crisp up a bit, helping to keep some of the moisture in and will also look must better, presentation-wise. And if anyone likes to eat the skin, they will enjoy it.