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Baking chicken pieces with salad dressing

I have been researching about cooking with salad dressing and want to make baked chicken parts (bone in) but the recipes I looked at are for boneless chicken and the cook time varies from 35 minutes to an hour.  I thought because of the bones I'd have to cook it longer...

So the recipe I want to do says to drizzle the Italian dressing over the chicken until the bottom of the baking dish is covered and bake this uncovered.  I am not using Italian but a greek salad dressing that looks like Italian but has more or different spices in it.  I know it will work the same as Italian.  I think I should remove the skin.  What about other dressings like ranch?

My next question is about making this same thing in a slow cooker which is more convenient for me on work days.  How long and will it be soggy?  I have made a whole chicken cooked over gravy, potatoes and carrots.  I remove the skin when I take it out but I wasn't planning on removing the skin from the cut up chicken but wonder if it would be better if I did.

So if you have baked chicken with bones in how long and how hot?

Comments

( 6 comments — Leave a comment )
beesandbrews
Mar. 30th, 2014 11:48 am (UTC)
This is the most basic chicken prep method I use. What I do is put chicken in a zip lock bag. Pour over enough Italian style dressing to coat, massage it around a bit. Then toss it into the fridge to marinate. Later, whenever that may be, we BBQ. You can also bake in a 350-375F oven for roughly 35- 40 minutes.

Skin on chicken is a personal preference. I leave it on.

Ranch works as well, at least the dry packets Hidden Valley makes. I've never used the premade. There's no reason why you couldn't though.

I get soup when I put meat plus any sort of liquid in my crock pot and cook for more than four hours. Every crock is different, so the only way you're going to work that one out is try what you have in mind on a day where you can monitor the result.

Edited at 2014-03-30 11:50 am (UTC)
thebarkingdog
Mar. 31st, 2014 04:07 am (UTC)
Thanks for the replies. I marinaded it that Greek vinaigrette dressing over night then I baked it in the oven at 365 F for about an hour. I had enough dressing to cover the bottom of the pan. I made potato wedges and baked that in the dressing as well and I started the potatoes ahead by about 10 minutes. Very good and I will make this again.
whyintellectual
Mar. 30th, 2014 06:34 pm (UTC)
I saw a recipe for using ranch dressing mix (not liquid) and coating the chicken with it.

http://allrecipes.com/recipe/breaded-parmesan-ranch-chicken/
aud_woman_in
Mar. 30th, 2014 08:14 pm (UTC)
I thought because of the bones I'd have to cook it longer...

Bone-in pieces might actually cook faster (especially in thighs and drumsticks), because the bone conducts heat into the interior of the chicken. Use a meat thermometer if at all possible. Bake at 350 to 375 F for about 30 minutes, then start checking. You want the meat thermometer to register at 165 F to be safe.

What about other dressings like ranch?

I don't think you'd want to use ready-to-pour ranch or other creamy dressings to marinate or coat the chicken - the texture, consistency and flavor could turn out really strange. But the other comments about using a ranch dressing mix as a rub or seasoning sound good. In either of these cases, since you'll be cooking it uncovered in the oven, the skin should render a bit, turn crispy and let a lot of the excess fat drip away. In a slow cooker, I'd remove the skin first, because it's likely to make every thing greasy. (And I hate flabby chicken skin, eew.)
quiggibub
Apr. 1st, 2014 04:37 am (UTC)
Make sure the greek dressing you're using doesn't have feta in it, or it might not turn out so great.
thebarkingdog
Apr. 1st, 2014 04:56 am (UTC)
It did have the feta, it didn't hurt it.
( 6 comments — Leave a comment )

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