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I've never had a chicken not turn out right. I get the smallest I can find, which is still too big. I place a cooking rack on the bottom of the pan and place the chicken on it. I first rub the outside of the chicken with olive oil and stick butter up under the skin of the breast. Makes good drippings for gravy.
Cooking chicken years ago was so easy - like, you couldn't ruin it no matter what you did with it. But something has happened - are they just slaughtering old retired (double duty) layers? Too old even for stewing? No matter how I cook it my chicken comes out dry stringy rubbery, etc - like goat meat. Turkey today has acquired a gamey taste I dislike. That's apparently the feed I presume. But chickens? Just too old!
I remember when chicken was designated "broilers" "fryers" and "roasters" etc. That ended at least 30 years ago. Nowadays the legs/thighs are huge - suspiciously too old.
Last edited by TwinbrookNine; 10-10-2022 at 07:58 PM..
I just cooked a whole chicken in my air fryer and it was great! I found a great chicken rub online and cooked it about an hour. (lots of directions can be found online). The skin was wonderfully crispy and the meat was juicy and my air fryer makes it so easy to clean up.
It always comes out unevenly cooked. The thinner parts of the chicken will be well done but another thicker part like the breast especially always comes out raw or not cooked enough even though the meat thermometer says over 160. Then I put it back in and the chicken comes back out all rubbery as a result. Had to throw out a chicken once because of this.
Very frustrating to waste money when I'm trying to save money. Is it okay to break the pieces out and cook it all laid out on a pan instead of compact?
Which rack are you using?
It does make a difference. Most ovens have three slots but only 2 racks. It's usually best to bake/roast on the middle one, which means you typically have to yank a rack out and lay it aside. The heat's distributed more evenly that way.
I would also suggest Aluminum foil. Put the shiny said against the chicken to reflect heat back.
Another problem could be your oven isn't as hot as you think it is. Sometimes it's actually better to use a higher temperature. I don't mean 400° I mean if it says 350° then do it at 375°.
Oh, are you sure the chicken is completely thawed?
Another trick is to roast in a Dutch oven or roaster then take the top off and turn the broiler on for the last 10-15 minutes to brown it.
I've never had a dry chicken, just cooked almost a 10lb bird the other day. I buy Purdue from Walmart, 425 for 30 minutes then 375 for an hour, perfect every time. I add water to the bottom of the glass dish. I don't butter or oil the bird any more because the butter makes a mess.
Chickens are about $1 per pound. Those fully cooked birds aren't even half the poundage of a raw bird. Those cooked birds won't even feed my family, maybe it will feed my daughter and her son but not me, grandson, hub and my son, daughter too some times. I'd need at least 2 of those cooked ones, it still will be more expensive per pound then a raw chicken.
I don't recall seeing how many pounds the cooked ones are, does anyone know? I'd guess 2 to 3lbs max.
You can’t just go to Costco, unless you have paid at least $65. That would pay for a lot of chickens.
If you shopped there enough with the Executive Plus membership, the cash back savings pays for itself. A lot of folks don’t realize that if they simply purchase all of their necessities at Costco. In just 6m to 1 year the cash back pays for the cost of the membership and more. Do the math, Costco is virtually paying me to shop there and I still pay less for competitive goods than anywhere else and even cheaper than Walmart.
I understand people who hates paying membership fees upfront but that’s a very short-sighted mindset. Do the math, shopping at Costco is much more rewarding than shopping at normal box stores. Going to Walmart is a huge waste of time and money for me.
In Houston, it's cheaper to buy a rotisserie chicken than cook a chicken yourself. For some reason, whole chickens are expensive here.
Yeah, I don't get that. I thought I could save a few bucks buying a whole, raw chicken and cooking it myself...boy was I surprised! Here, I can get a rotisserie chicken for around $7-$8, but to cook myself, looking at $9-$10...how does that make sense???
If you shopped there enough with the Executive Plus membership, the cash back savings pays for itself. A lot of folks don’t realize that if they simply purchase all of their necessities at Costco. In just 6m to 1 year the cash back pays for the cost of the membership and more. Do the math, Costco is virtually paying me to shop there and I still pay less for competitive goods than anywhere else and even cheaper than Walmart.
I understand people who hates paying membership fees upfront but that’s a very short-sighted mindset. Do the math, shopping at Costco is much more rewarding than shopping at normal box stores. Going to Walmart is a huge waste of time and money for me.
Hell, I pay that membership in one Costco trip and the savings on wine case of wine!
Same where I am. Rotisserie chickens are $5.99 and a whole chicken is at least $9. Makes no sense. But hey I don't have to cook!
What about the weight of cooked Costco chicken vs cooked weight of $9 chicken cooked at home?
Those store bought cooked chicken always look on a smaller side..
Last edited by L00k4ward; 10-11-2022 at 11:45 AM..
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