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Location: Georgia, on the Florida line, right above Tallahassee
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It's pretty much the only way I cook chicken in the oven now, unless I'm doing a whole bird in the Dutch oven. I get a chicken, cut it up, remove the skin and fat, put it in a bowl, get some seasonings, thyme, chili powder, salt and pepper, whatever, really. Mix those in a bowl with some oil (2 - 3T), and then coat the chicken with the oil/seasoning mixture.
Then I turn the oven on 400 degrees and place the chicken on a cooling rack set over a baking sheet. I go for 50 minutes, because I like my chicken well done. Probably could do 45 minutes if you want a juicier bird. All the fat drops off and the chicken doesn't sit in the fat. This also works well for nuggets and chicken with a coating (Shake and Bake, or home made), as it allows the moisture under the pieces to escape, and keeps them from getting soggy. Some people might like the soggy chicken, though. So to each, his/her own. I like it the way I do it, though. It's crispy all over.
I have my Mom's old wire racks she used to cool cookies back in the '50's. I use them the same way as you, also use them when I roast a whole chicken and when I roast breaded vegetables (like zucchini). Heck, I've used them for hamburger patties. Anything I don't want to sit in the drippings ... those racks will never get thrown away, LOL
I have my Mom's old wire racks she used to cool cookies back in the '50's. I use them the same way as you, also use them when I roast a whole chicken and when I roast breaded vegetables (like zucchini). Heck, I've used them for hamburger patties. Anything I don't want to sit in the drippings ... those racks will never get thrown away, LOL
My racks are from the 60s. Passed down from mom. I use them the same way.
One thing I always do when I roast anything is line the cookie sheet with heavy duty foil for easy clean up. (I hate scrubbing pans!)
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