Post by Jay on Sept 30, 2004 19:59:35 GMT -6
COOKING TIP
To assure crispy, well-browned skin when baking chicken, always
roast the bird on a rack. This allows the hot air in the oven to
evenly circulate around the chicken. Another tip is to start the
baking process in a hot (450) oven for the first 10 minutes and
then reduce the temperature (325) for the rest of the cooking. This
seals in the juices and makes for a moist chicken
Jay
To assure crispy, well-browned skin when baking chicken, always
roast the bird on a rack. This allows the hot air in the oven to
evenly circulate around the chicken. Another tip is to start the
baking process in a hot (450) oven for the first 10 minutes and
then reduce the temperature (325) for the rest of the cooking. This
seals in the juices and makes for a moist chicken
Jay