My mom had given me a clay pot before they moved and said that she makes  baked beans in them.  Guess what mom, its for cooking chicken i said. It makes the most wonder juicy chicken.  i just rub with spices and stuff some fresh herbs in it and place in oven.  Once in a while I will add some veggies.  It is oh so good!!

I know lean meat is usually dry without adding fat, but I'm not sure that would apply to chicken. It's got that sort of soft texture anyway.

We used to get two whole chickens with our monthly grocery order, which we would joint and freeze the bits in packs of two breasts, four thighs, four drumsticks. Amazingly frugal way to eat.

My best chicken tip is Save the Wings! When doing the above, we used to cut off the wings, fold them up (a pair folds together in a neat bundle, like a little puzzle) and put them in a tupperware box, with room to spare. Then next month, we'd add the next set of wings. After three months we'd have 12 wings, enough for a tasty meal of glazed chicken wings!

Now I often do this if I'm roasting a chicken, too. The wings tend to get wasted on a roast, so I cut them off first and freeze them, collecting them until I have enough for a meal.

Usually I cut chicken into small pieces and fry it with curry. It is tasty, but my chicken always is too dry. Could you advise me how to change this?

Recently I solved this problem with too dry chicken fried with champignons. Here is my recipe:
Dice your chicken (let it be 500 g of the chicken meat) and put on frying-pan (oil should be already there).
While chicken is frying cut two onions in such way as you like (circles, half-circles or somehow else). I prefer half-circles.       
After this mix chicken and put onion on it. I don't mix chicken with onion, because I want onion to be cooked in mushroom juice, but not fried in oil.
Cut champignons (usually I have 400-500 g) into slices. Mix chicken with onion and put mushrooms into frying pan. I have too small frying-pan, so I don't mix them.
A few minutes later your meat will boil in mushroom juice. When juice will boil down mix your dish with 400 g of the sour cream, put salt and pepper. Mix them together. Wait a few minutes until whey will boil down. Param!!! Your dish is ready. Good taste!

Thanks to sour cream chicken is not such dry as always. Moreover, as all this ingredients boiled in a mushroom juice, this dish has a wonderful mushroom taste and smells grate!

viktoria.cherednyk.1 wrote:

Usually I cut chicken into small pieces and fry it with curry. It is tasty, but my chicken always is too dry. Could you advise me how to change this

Either you are cutting the chicken into too small pieces..or over cooking...or a combination of both.... Do you marinate the Diced chicken before frying???

Edit... I see you have just joined today...

Welcome to the forum..

Last edited by wine~o (Thu 17 Jan 13 8:46pm)

one helluve first post, elizaveta.kocheva
Welcome....