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Do you know how to bake juicy chicken breast in the oven?
Why would you ask me?
Because I keep ending up with chicken jerky, and that’s not what I want to serve.
First, you want to cook it over a low heat.
You have to cook it well enough to be safe to eat.
True, but too high a temperature will make it dry out. Cook it with a lid to keep the
moisture from escaping.
Or add a lot of gravy.
No, not when you are cooking it. But cooking it in liquid, called poaching, keeps it from
drying out. You can add spices or wine to the liquid to flavor the chicken.
I’ve heard of beer can chicken and Dr. Pepper chicken, cooking it with the can and liquid
inside the bird.
I think those recipes were born of desperation or drunkenness, but the concept is the same.
I’ve heard of people cooking chicken in the oven, but mine keep coming out as poultry
jerky.
When you cook the chicken breast in the oven, wrap it in parchment paper and lather it with
butter.
Ready made heart attack.
Soak it in brine or a marinade.
I can see how that would prevent it from drying out. It ends up being just short of chicken
soup, so it almost can’t dry out.
After you soak it, you can sear it at high heat.
Make a sponge wet enough, and you can’t make it burn.
Oh, yes, you can.
How do you know that? Physics, Mythbusters or something else?
Experience.
Experience? How on Earth did you get that experience?
My younger brother did it on a bet.
Who bet that he could or couldn’t do it?
That is none of your business.