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moist cooked chicken for casseroles, salads, etc.

a recipe by
Heidi Hoerman
Hingham, MA

Letting chicken cook on a bed of vegetables helps keep chicken moist by adding steam. Cooking skin-on also promotes moist meat. From the USDA: "At home, immediately place chicken in a refrigerator that maintains 40 °F. Cook raw chicken within one or two days, or freeze at 0 °F. You can keep cooked chicken in the refrigerator three to four days or freeze it within that length of time."

serves 4 - 6
prep time 15 Min
cook time 1 Hr 30 Min
method Bake

Ingredients For moist cooked chicken for casseroles, salads, etc.

  • 2 c
    vegetable trimmings
  • 1/3 c
    olive brine (optional)
  • 3 or 4 lb
    chicken thighs, legs and/or breasts
  • as desired
    salt, pepper, garlic powder, etc.
  • 2 Tbsp
    olive oil or other fat (optional)

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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