Roasted chicken is for many people one of the most “yummy” meals. How to bake chicken so that it is juicy, soft and delicious? Today we will bring some details.
How to bake chicken – temperature
Chicken roasting temperature is very important. Too high will cause the meat to burn from the top and be dry inside, while too low will make your chicken semi-raw. How to choose the perfect conditions for roasting chicken? It depends on the form in which you will serve it. You bake it whole, or maybe your legs or breasts? We suggest which chicken roasting temperature will be the best.
At what temperature bake the whole chicken?
Many people are afraid of roasting whole chicken. They have different sizes, so the values in the oven also vary. The optimal temperature is 180 degrees Celsius (if you cook with hot air, reduce it to 170 degrees). It will allow the meat to be cut, but at the same time it will not burn. This of course also depends on the processing time. The general rule is to bake for one hour for every kilo of meat. So if the carcase weighs one and a half kilograms, you should bake for one and a half hours.
It is worth occasionally wrapping the meat with rendered fat that flows into the roasting pan. Thanks to this you will avoid overdrying and the pieces will be perfectly juicy.
At what temperature bake chicken legs
Chicken legs can be baked in many ways. Some prefer long baking at low temperatures, for example at 150 degrees Celsius for two and a half hours. This method works better if you bake a large number of drumsticks, because more steam will appear inside the oven, which prevents the meat from drying out. Most often, however, the legs are baked at 200 degrees Celsius for about 50 minutes. This process can be divided into two stages: first bake the chicken for 20 minutes under cover, then for 30 minutes without. Thanks to this, the meat will be cut inside and the crust will burn well, but it will not burn.
At what temperature bake chicken breast
Chicken breast is easy to dry, because it has very little fat, and because it is quite thick, gives the impression that it needs to bake for a long time. And really, not enough time in the oven to cut the meat. How much exactly? 25-30 minutes in an oven preheated to 180 degrees Celsius will make the chicken reach, but will not be over-dried.
Even if you don’t like skin, you should bake breasts with her. Then you can remove it, although the crunchy and roasted crust is really delicious. Baking the breast with the skin will provide it with some kind of insulation against water loss, and will additionally grease it slightly. As a result, the meat will be juicy and richer in taste.
Chicken is meat that doesn’t need much time to bake. After roasting, leave the chicken out of the oven for 10 minutes. This will make the juices spread evenly throughout the meat and will not flow out during cutting. We hope that your roast chicken will conquer the hearts of everyone you treat it to. Bon Appetit!