moist cooked chicken for casseroles, salads, etc.

How To Make moist cooked chicken for casseroles, salads, etc.

• 1

  Preheat oven to 400F.
• 2

  Spread a thick (ca. 1/2 inch) layer of raw vegetable trimmings on the bottom of the pot. Celery, carrots, onions, mushrooms and parsley stems, etc. are all suitable. They may be frozen or not.
• 3

  Optionally, add some brine from an olive jar.
• 4

  Put chicken pieces on top of the vegetables, skin-side up.
• 5

  Season chicken as desired with salt, pepper, and/or other seasoning. Optionally, drizzle with olive oil or other fat.
• 6

  Bake until an instant read thermometer reads 165F or 175F. Check temperature after first 30 minutes. Add baking time until desired temperature is reached. May be anywhere from 30 minutes to well over an hour depending on size of chicken parts, how tightly packed they are in the pan, and the oven. If smaller parts reach a high temperature before larger parts, set them aside before returning larger parts to the oven.
• 7

  Let chicken cool at room temperature until it is cool enough to be handled. Either go to next step immediately (preferred) or cover and refrigerate.
• 8

  Separate and reserve chicken meat for other recipes. Refrigerate or freeze.
• 9

  Reserve bones, skin, roast vegetables, pan drippings and pan fond (anything sticking to the roasting pan). This may be refrigerated or frozen and used as a base for stock.
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