Chicken often comes out dry. In the article, you will learn why this happens and what you can do about it.
Why does the chicken turn out dry
The answer is simple - not enough spices.
Unleavened meat after roasting is often very dry, and it is very difficult to chew it. To keep the chicken juicy, it is recommended to dip it in salt water for 30 minutes, and then wipe it dry with a napkin. Then salt will saturate every cell of meat.
Marinade for chicken
Mix yogurt (kefir, sour cream, a mixture of them), vegetable oil, fresh and dry ginger, garlic and Indian spices, tint with turmeric - and you will have a "tandoori", Indian marinade for chicken.
Oriental. The combination of soy sauce and dry sherry or Chinese cooking wine gives the chicken an oriental flavor and delicate flavor.
If we are not talking about a whole chicken, then the meat in the marinade can only be left for a couple of hours. Shanks, legs, fillets and wings can be marinated at room temperature. Chicken drumsticks and legs are marinated for 2-3 hours, and fillets and wings are enough for one hour.
How not to dry out chicken in the oven
To get a beautiful crust without overdrying the meat, bake the bird for the first 30 minutes at the maximum temperature - about 220 ° C, and then reduce it to about 180-200 ° C until the end of cooking.
