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The Watercooler
A Moist Baked Chicken Breast Recipe....
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<blockquote data-quote="Marguerite" data-source="post: 232547" data-attributes="member: 1991"><p>With wine - we keep a cask of white wine and a cask of red wine, in the pantry. Do you have wine casks in the US? They are an Aussie invention from back in the 70s.</p><p></p><p>A suggestion to keep chicken moist when roasting - cover the drier parts with bacon rashers. Remove/change the bacon as it cooks before it burns, it should be really crispy and is a fabulous added garnish to the finished dish (if you don't scoff it first). As the bacon cooks, it renders down and keps the chicken moist.</p><p></p><p>Or you can stuff under the skin with seasoned butter, or you can cover the breast meat with orange slices or lemon slices, or you can keep basting it.</p><p></p><p>I roast a whole chicken on a rack over a baking dish, with about a cup of water in the bottom of the baing dish. I keep making sure the water never dries out completely. At the end of cooking, I pour everythingin the pan into a jug, pour off the fat and then use the rest of the juices to make gravy. I use another pan to roast vegetables. Serving the roasted meatwith gravy also compensates for any dryness. And my gravy is also low-fat, but loaded with flavour.</p><p></p><p>Marg</p></blockquote><p></p>
[QUOTE="Marguerite, post: 232547, member: 1991"] With wine - we keep a cask of white wine and a cask of red wine, in the pantry. Do you have wine casks in the US? They are an Aussie invention from back in the 70s. A suggestion to keep chicken moist when roasting - cover the drier parts with bacon rashers. Remove/change the bacon as it cooks before it burns, it should be really crispy and is a fabulous added garnish to the finished dish (if you don't scoff it first). As the bacon cooks, it renders down and keps the chicken moist. Or you can stuff under the skin with seasoned butter, or you can cover the breast meat with orange slices or lemon slices, or you can keep basting it. I roast a whole chicken on a rack over a baking dish, with about a cup of water in the bottom of the baing dish. I keep making sure the water never dries out completely. At the end of cooking, I pour everythingin the pan into a jug, pour off the fat and then use the rest of the juices to make gravy. I use another pan to roast vegetables. Serving the roasted meatwith gravy also compensates for any dryness. And my gravy is also low-fat, but loaded with flavour. Marg [/QUOTE]
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A Moist Baked Chicken Breast Recipe....
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