Can Halfway Baked Chicken Bake Again

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07-28-2019, 02:28 PM

Location: West Florida xiii,578 posts, read 10,835,993 times Reputation: 17584

Quote: Originally Posted by Cdarocks I exercise flip, kind of. I turn the oven on to preheat and and so commencement the craven in a cast iron pan and brown one side, and so flip information technology over and put it in the oven to finish. It's usually finished about 15 minutes subsequently. If I go direct into the oven it takes near 30 minutes and I don't flip. I can't fifty-fifty become my head effectually chicken parts taking 2 hours to cook. Your oven must be waaaaay off, but on the bright side you are doing a depression and slow method, and then information technology's probably pretty juicy. Get an oven thermometer and too an instant read, then y'all know the temperature of your meat. Used to take around 45 minutes with my old oven at my old house. Yes, information technology does come out extremely juicy, and in order to achieve a crispy skin, I need to set it to bake at the end for a few minutes with the tray on the top rack.

07-28-2019, 02:54 PM

19,559 posts, read 27,304,931 times Reputation: 38342

Quote: Originally Posted by Cida My judge is that flipping is not necessary to having information technology melt through, but in many cases has more to practice with just the browning or crispness. My question is, though, if these are craven parts, why exercise you cook them for ii hours? I usually cook them for nether an hour. great point... chicken has to exist cooked to 165f internal temp by usda guidelines...use to be 180f 1 of my x's overcooked everything.....into near jerky... dry...rubbery … and so she'd say she doesn't similar meat.....partly because she's been overcooking for years..

07-28-2019, 06:20 PM

Location: West Florida 13,578 posts, read 10,835,993 times Reputation: 17584

Quote: Originally Posted by mainebrokerman not bad point... chicken has to be cooked to 165f internal temp by usda guidelines...use to be 180f ane of my x'south overcooked everything.....into almost hasty... dry...rubbery … then she'd say she doesn't like meat.....partly because she'south been overcooking for years.. They're definitely not over cooked in my example. As a thing of fact, I but made some again (1.5 hours this time, at "390") and At that place was literally juice spilling out of it when eating the meat off. Heed you, this is cooking on a rack that typically drains out excess fat. I'll take pictures next time for skillful mensurate. Trust me, I'm not overcooking my chicken lol.

07-28-2019, 07:49 PM

ChessieMom 34,270 posts, read 40,214,714 times Reputation: 49193

Quote: Originally Posted past Arcenal352 Actually? Watch cooking shows/videos, and/or check out recipes online. Most phone call for flipping. No, they don't really.

07-28-2019, 09:51 PM

Location: Due west Florida 13,578 posts, read 10,835,993 times Reputation: 17584

Quote: Originally Posted by ChessieMom No, they don't actually. Nearly that I've seen, do. And after a quick glance at a google search just now, I'm seeing yet once again that almost (not all) practise.

07-29-2019, x:04 PM

ralphfr Location: Long Isle,NY 1,743 posts, read 865,492 times Reputation: 1949

Quote: Originally Posted by ChessieMom No, they don't really. Quote: Originally Posted past Arcenal352 Most that I've seen, do. And after a quick glance at a google search merely now, I'm seeing yet again that most (non all) do. When baking/roasting separate parts I believe about practise not plow over. Unless peradventure a drumstick as it is the merely piece of the chicken with peel on both sides. If sauteing or frying then they will definitely turn over. Just happened to brand four os-in skin on chicken thighs today. Unremarkably I employ my oven at 375 on the convection bake setting with the pan on the rack just below center so the fan blows right on the craven. Today I wanted to experiment and set the oven to 300 on the convection roast setting with the pan just in a higher place center to go on it closer to the top element. I call up this volition exist my goto method from now on. It took 35 minutes for the internal temp to reach 170. The craven was amazingly juicy and tender and had a very pleasing well-baked skin.

07-29-2019, 11:23 PM

Location: Tricity 49,832 posts, read 71,023,424 times Reputation: 112555

Quote: Originally Posted by Arcenal352 Long story short, I can safely say I've mastered baking chicken. I've been doing it for years, and it's some of the best I've tasted. I've always flipped the chicken halfway through cooking in the past. Well, last dark I got dwelling house late from piece of work, and put some drums and thighs I'd been marinating in the fridge on the baking rack and into the oven (for lunch the side by side mean solar day.) I fix the timer to two hours in case I roughshod asleep. And... I brutal asleep. I woke up to the sound of the timer, and checked on it, and it was perfect. I didn't get upward to flip it midway through. Is flipping actually necessary? At present, listen you, the baking rack I used was a very thin aluminum-wire rack hanging over a drinking glass pan, so it was able to get crisp on all sides, every bit opposed to if it had been sitting deep inside a dish. Does anyone Non flip their chicken midway through? Ii hours to bake craven drums and tights? On low heat or what? How many ? Dozens? Mine (4+4) are done to perfection in 35-forty min. I do flip the meat too. Is flipping required? Probably not, but I similar the skin lightly crispy. __________________ . "No Copyrighted Textile" Chastened forums: World, Europe, Texas, Corpus Christi, El Paso, Lubbock, Tyler, Houston, San Antonio, Tallahassee, Minnesota, Economic science, Investing, Personal Finance, Fish, Home Interior Design and Decorating, Science and Engineering Forums. Need aid? Click on this: >>> ToS , Mod List , Rules & FAQ'due south , Guide , CD Home folio , How to Search Realtors are welcome hither merely do see our Realtor Advice to avoid infractions.

07-29-2019, xi:thirty PM

Location: West Florida thirteen,578 posts, read 10,835,993 times Reputation: 17584

Quote: Originally Posted by elnina Two hours to bake craven drums and tights? On low rut or what? How many ? Dozens? Mine (four+4) are done to perfection in 35-xl min. I exercise flip the meat besides. I like the skin lightly crispy. Lol. Once again I don't know what's upwardly with this oven. Generally, yes it is roughly ii dozens though. But all the same, I know two hours is long.

07-29-2019, xi:35 PM

Location: Tricity 49,832 posts, read 71,023,424 times Reputation: 112555

Quote: Originally Posted by Arcenal352 Lol. Again I don't know what's up with this oven. Generally, yes it is roughly two dozens though. But still, I know two hours is long. Possibly two dozens takes longer - I never baked that many. But if they are perfect, then who cares? In your instance, when the chicken are on a wired rack, flipping them isn't necessary. Doesn't the skin/meat stick to the wires? What is the temp. of the oven? __________________ . "No Copyrighted Material" Moderated forums: World, Europe, Texas, Corpus Christi, El Paso, Lubbock, Tyler, Houston, San Antonio, Tallahassee, Minnesota, Economics, Investing, Personal Finance, Fish, Home Interior Blueprint and Decorating, Science and Technology Forums. Need help? Click on this: >>> ToS , Modern Listing , Rules & FAQ'south , Guide , CD Domicile page , How to Search Realtors are welcome here only do see our Realtor Communication to avoid infractions.

07-29-2019, 11:36 PM

Location: West Florida 13,578 posts, read ten,835,993 times Reputation: 17584

Quote: Originally Posted by ralphfr When baking/roasting split parts I believe most do not turn over. Unless possibly a drumstick every bit information technology is the merely piece of the chicken with skin on both sides. If sauteing or frying and so they volition definitely turn over. Only happened to make 4 os-in skin on chicken thighs today. Normally I employ my oven at 375 on the convection bake setting with the pan on the rack simply below centre and then the fan blows right on the chicken. Today I wanted to experiment and set the oven to 300 on the convection roast setting with the pan simply in a higher place eye to keep it closer to the height chemical element. I think this volition exist my goto method from at present on. It took 35 minutes for the internal temp to reach 170. The chicken was amazingly juicy and tender and had a very pleasing well-baked pare. Yes, I was specifically talking virtually drums and thighs. I do like for the underside of the thighs (the non-skinned role) to get a footling crispy too. A whole bird is probably besides cumbersome to turn midway. Side notation: after reading upwards more on it, the logic is that, in improver to crisping all sides of the piece of chicken, information technology also cooks more than evenly and distributes the juices/wet more evenly. Kind of the same logic that applies to a rotisserie. Afterward doing information technology both means this by week, there is a departure. Marginal, but it's there. Will I plough it in the future? Maybe on the rare occasion that I'g non also lazy. (I really demand to snap some pictures of the oven timer along with the chicken at diverse stages lol. You all must think I'yard burning my food.)

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