Whenever I try to cook chicken in the oven, it releases a lot of water by the time its done. I'll usually thaw the chicken (thighs/breasts/legs) in cold water and then dry it, salt it, and then add whatever marinade I made. After I've kept that in the refrigerator for around 30mins I'll pop it in the oven. By the time its done, there is at least a .5 to 1 inch of liquid in the baking tray with the chicken. I usually get my chicken from Walmart of Publix, its the Tyson brand I think.
What am I doing wrong? How do I make it so that I don't end up with so much water?
Submitted June 21, 2015 at 06:57AM by FlameDra http://ift.tt/1fp6lkA Cooking
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