One of the most important things to keep in mind about chicken white meat is that all of the fat is in the skin. While that makes it relatively easy to cook chicken with almost no fat, it also means that chicken white meat is prone to becoming very dry when cooked without the skin. Here are some tips for broiling chicken that will be moist and delicious.
1. If fat is not a concern, broil breasts with the skin on, and start with the skin side down. Broiling breasts with the skin on will not appreciably increase the fat content of the meat as long as you remove the skin before eating it.
2. If using skinless breasts, rub them lightly with olive oil or marinade before broiling. Or, brush breasts with Italian dressing using the Bottle Top Baster – or spray lightly with cooking spray to give them a light coating.
3. Precook chicken breasts in chicken stock before putting them under the broiler. They will start out infused with extra moisture and flavor, and spend less time drying out under the broiler.
4. Use an herb rub to crust the chicken on the outside. You will a get browned, crusted outside and moist, tender inside.
5. Your heat source should be about 5 to 6 inches away from the top of the chicken for best broiling.
6. Preheat the broiler for 9 to 10 minutes before putting the meat in. If edges are cooking too quickly, rearrange the pieces on the pan or adjust the heat.
7. Conversely, shield the thinner edges of chicken breast with foil to prevent them burning before the rest of the chicken is cooked.
8. Flip chicken when top side is browned. Make sure you use Pot Holders when removing the pan. Since breasts will not all cook at the same rate, keep an eye on the chicken so that you can remove breasts when they are done and prevent them from drying out. 
9. Use tongs to turn chicken. Do not pierce with a fork or juices will escape, leaving chicken dry and stringy.
10. Brush top side of chicken with marinade, barbecue sauce, Italian dressing or flavored olive oil after turning to refresh the moisture and infuse flavors into the meat.
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