A lot of people claim that broiled chicken is healthyHow does one broil chicken? Everytime I cook chicken, it either turns out too dry, undercooked, or just plain blahAny suggestions?
Well if you go with the exact broil it would be under the broiler unit on your stoveBut I don't like to mess around with that because if one little drop of fat hits the flame of heating element the fire alarm goes offSo to get around this I do with baking chicken pieces on the broiler rack so the fat drains offor you can place a chicken in one of those roasting racks for turkeysI use the temperature for roast chicken and teepee the chicken with aluminum foilremove the foil about half way thru cooking to brown it The skin has a lot of fat but baking will take a lot of the fat outIf you don't like the dry skin I'd keep the foil covering my chickenRub your chicken with a tiny bit of oil and some grilling rub for unblah flavor, or just sprinkle on salt and pepperoven temp is about 325 deg and cook pieces for about 45 - 50 minutesAdjust this for your ovenNo two ovens are ever the sameA medium potato bakes in about the same time so wash and wrap some potatoes and bake them with the same oven heat Larger potatoes take longer so you could start them first and then put your chicken in the oven If you are baking a whole chicken go for 20 minutes per poundabout an hour an a half for a nice fryer.
