Why baste the chicken?
Chicken is naturally covered with a slight humidity, especially if it has been in your fridge for a few days. Discard the water, and pat the chicken dry, inside and out, with paper towel. This will allow it to be crispier after baking.
When to season the chicken?
And yes, it is imperative to salt it before cooking. Because the salt will absorb moisture from the skin which, once dried, will crisp to the bite. In the process, do not forget to place the poultry so that the whites are below the thighs.
How to get rid of coccidiosis?
Once the disease has declared, anticoccidial treatments are also possible, most often to be administered in the drinking water. These are generally substances from the family of Sulfonamides, Ionophores such as Monensin, or heterocyclic derivatives such as Clazuril or Toltrazuril.
Which medicine for coccidiosis?
SoluCox from Ferme de Beaumont is a liquid solution that helps improve intestinal hygiene and resistance to coccidia attacks.
Why put vinegar in chicken water?
Sanitize the waterer
Consider adding vinegar to the chickens’ water. Why ? Because like my grandmother, it’s great for their respiratory system. Indeed, vinegar has antibiotic and acetic properties that eliminate bacteria.
When to baste a chicken?
Do not baste it while cooking
It is essential to baste the chicken regularly with its cooking juices. “It’s very simple. With a tablespoon, we collect the juice from the dish to pour it directly on the poultry.
Why baste the meat?
During cooking, it is advisable to baste the meat often to prevent it from drying out. To be effective, this technique should be used especially at the start of cooking, when the meat is not too grilled and the juices can penetrate the fibers well.
Why is my chicken dry?
Why is my chicken so dry? So the short answer to this reader’s question is that your chicken is dry because you overcook it. The only way to ensure chicken breast stays moist is to cook it properly, which unfortunately is pretty tight.
How to properly season chicken?
In a small bowl, combine 1/4 cup (60 ml) olive oil, 3 minced garlic cloves, 2 tbsp. at s. chopped fresh rosemary, 2 tbsp. at s. chopped fresh thyme, the zest and juice of one lemon and a pinch of salt and pepper. Pour the marinade into a resealable plastic bag and add the chicken.
What spice on the chicken?
As for dried herbs, we recommend thyme, rosemary, coriander, marjoram, sage and wild herbs. Ideal to flavor your chicken in the oven. For the use of spices, of course garlic, ginger, curry, paprika, saffron.
I’m Brian Danny Max, a chef and a writer at cookingtom.com. I’m here to talk about food and cooking, and to share some of my favorite recipes with you all! I’ve been interested in food and cooking since I was a child. My parents are both great cooks, and they taught me a lot about the kitchen. I’ve been cooking professionally for about 10 years now, and I’ve loved every minute of it! I specialize in healthy, flavorful recipes that are easy to make at home. I believe that anyone can cook a delicious meal, no matter their skill level. I’m here to help you learn how to cook, and to show you that it’s not as difficult as you might think! I hope you’ll check out my blog and my recipes, and I look forward to hearing from you!