On Tue, 6 Jun 2006, jw 1111 wrote:

> novice skinned some chicken thighs and put them in the oven placed on foil
> on a metal tray at 200 c for 35 mins or so. they seemed rather dry. what
> should i best do keep them a bit more moist next time please? thanks
>
>
>

All of the fat in chicken is in the skin. Leave the skin on to cook. If
you want to remove the skin before eating, you can.

If you must skin the chicken before cooking, put the pieces in an
oven-safe baking dish, add about 1/4 cup water, cover with tight-fitting
lid or aluminum foil and bake. The bit of water will create steam and help
keep in moisture.

Elaine, too



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