I would like to know a simple way to bake a whole chicken.This is what I normally do, please correct anything I am doing that I should notOR that you would not.I wash the entire chicken of course, rub with butter, salt and pepperSometimes a little lemon pepper or some other spices I have in the kitchen.Add a little water to roasting pan and bake until done.I also want to know, without aluminum foil and a lidcan I still bake it or should I go to the store first?Thanks!!
solutions b, c, and d - chlorine, bromine, and permanganate anion all characterize powerful oxidizersIn an elementary diatomic halogen molecule like chlorine or bromine, the oxidation state of each and every atom is 0even as they react with molecular magnesium, as an social gathering (Mg, whose oxidation state is likewise 0), the chlorine atoms each and each and every get rid of an electron from the metal and for that reason have an oxidation state of -a millionthey have been decreased, and are for that reason oxidizing brokersMagnesium loses 2 electrons and for that reason has an oxidation state of +2this is been oxidized (with techniques from an oxidizing agent) and is for that reason a reducing agent.
Aluminium is an alloy not a metal.
You need to add OH- ions on the left2Al + 2OH- + 6H2O - 2Al(OH4)- + 3H2
1Wash the chicken, inside and out with cool water.make sure you pull the innards out if they are in there, usually in the neck or body cavity, sometimes in a bag, sometimes not2Take a couple tablespoons of butter or margarine and put it between the skin and the meat on the breast part, just loosely pry the skin with your fingertips a little and squish it in there all over3Take some salt and pepper sprinkle lightly over the whole outside, rub it in and around4Put about an inch of water (or chicken broth) in the bottom of your pan, place the chicken in the pan with the breast side UP(If you need to, add more water or broth to keep some liquid in the bottom throughout cooking.) 5Cover and bake at 350After a half hour, spoon or baste some of the juice over it to keep the skin moist, do this every half hour6After about an hour and a half take the lid off so the top will brown for about a half hour more7To see if it's done (around 2 hours), cut into the breast (deepest part you can find), juices should run clear and no pink insideIf still pink or juices are pink continue cooking and basting until it's done.
