[CnD] Re; Baking Chicken

Becky McCullough misscoffee at neb.rr.com
Fri Apr 24 15:34:23 EDT 2015


I just coat both sides of the chicken.
Becky
----- Original Message ----- 
From: "Kimsan Song via Cookinginthedark" <cookinginthedark at acbradio.org>
To: <cookinginthedark at acbradio.org>; "Janet Acheson" <vineeds at aol.com>
Sent: Friday, April 24, 2015 2:00 PM
Subject: Re: [CnD] Re; Baking Chicken


> Stupid question, but I have chicken breast I plan on baking tonight.
> How do you put the seasonings under the skin?
> Also, I didn't marinate it last night, and plan on baking it once I
> get home, because if I wait a couple of hours, we will be having
> dinner around six/sevenish which is to late for my liking.
> I do not have olive oil, and just have vegetable oil, can I mix the
> seasonings with that?
> So here's my plan, seasonings under the skin, mix other seasonings
> with vegetable oil and poor on top of chicken breast then bake for 80
> minutes on 400. thoughts?
>
>
> On 4/24/15, Janet Acheson via Cookinginthedark
> <cookinginthedark at acbradio.org> wrote:
>> Absolutely, putting the spices under the skin will significantly help
>> distribute the taste throughout the meet. Naturally, you can do this dry,
>> however, mixing the spices with a little bit of olive oil or butter will
>> also help to moisten the meat. Let the chicken marinate with the mixture
>> under the skin for 1 to 2 hours, or even overnight setting in the
>> refrigerator.
>>
>> Sent from my iPhone
>>
>>> On Apr 24, 2015, at 12:00 PM, <cookinginthedark-request at acbradio.org>
>>> <cookinginthedark-request at acbradio.org> wrote:
>>>
>>> Message: 1
>>>
>>> Hi everyone,
>>> Wondering if I'm remembering this right. If I put garlic or other spices
>>> under the skin, will that help the chicken pieces not be
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