Both pork butt (shoulder) and bone-in chicken breasts were on sale this week. Since I needed to have the oven at 250° for several hours for the
pulled pork, I wondered about cooking chicken breasts at that temperature.
I love the internet. A little searching and you can find answers to all cooking-related questions -- or almost all. I
Googled slow roasted chicken and found a variety of recipes. A little adaptation and we had some of the moistest chicken white meat I've ever cooked.
Ingredients:
- Large bone-in, skin-on chicken breast halves
- A sauce or marinade to spread on top and flavor the basting juices.
Tonight, I used about 1/2 cup of
SAN-J Mildly Spicy Thai Peanut Stir-Fry and Dipping Sauce for four good-sized breast halves.
Procedure:
- Preheat the oven to 250°.
- Place the breast halves skin-side up in a roasting pan.
- Coat them with the sauce.
- Baste with the pan juices about every 45 minutes or so.
Start checking to see if the breasts are done at 3 hours. They should be done by 4 hours. If necessary, a minute in the microwave can remove the last of the interior rawness without drying out the chicken meat. Just don't microwave too long or it will become chewy.
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