Shes speakin the truth!!! I make mind kinda the same. I take the frozen chicken out of the bag, rinse the bag out first and then rinse all the frost off the chicken (in a strainer) till I expose the skin. I place the cold chicken back in the bag and place the bag back in the freezer (keeping the core frozen solid but the skin is still thawed). Then I gather my seasonings and mix them together in a small cup while dry (this way if I use powders or flours, the granulated salts and pepper will prevent clumps). Then I add a little water to the mix and stir till nice and smooth. Take the chicken back out of the freezer and add the liquid seasoning to the cold chicken (massage the bag). The science to this is simple! Just like Kool-Aid will stick to ice, the liquid seasoning will stick to the super cold skin of the chicken! If you place the seasoning on ice covered chicken, it will slide off during the baking process leaving your chicken with a bland taste... so the seasoning MUST TOUCH THAT SKIN!!! Place it all back in the freezer till ready to use. Place the chicken in a foil covered pan, lightly greased with butter, olive oil or vegetable oil and sprinkle a few onions, bell peppers and celery chunks on the bottom. Because the meat is raised due to sitting atop the veggies on the bottom, it wont stick to the foil. Place more veggies and dried herbs on the top for presentation only. Frozen takes 3hrs on 350 heat and thawed takes 2hrs to 2:25... the longer you leave it in, the more tender it will become but only if you seal it off COMPLETELY and punch small holes directly in the center of the foil covering (no holes required for baking bag). Her way or my way... BOTH will produce some amazing baked chicken!!!
Posted on: Sat, 02 Aug 2014 19:58:13 +0000
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