Sliced chicken is incredibly expensive. The cost of this half chicken weighing 1 kg was equivalent to a 100g pack of sliced chicken breast (£3). Making your own is worth the effort.
The chicken takes less time to cook and depending on the size, there should still be some left over for soup or sandwiches.
Last night we sprinkled some cajun and piri-piri seasoning over the skin and rubbed it in with a little oil. So what's the secret to juicy chicken?
One TIP we have is to calculate the cooking time for the chicken as accurately as you can so it remains moist. We usually estimate 20 mins per pound, then use a cooking thermometer like this - it doesn't have to cost a lot - to make sure it's cooked properly. Trusting the thermometer saves on the guess work, and so far we've ended up with some really succulent chicken.
Another TIP for JUICY CHICKEN is to let the chicken rest. When you take it out of the oven, just leave it to rest for 10-15 minutes and the juices will go back into the meat, making it tender. I had a friend who used to prick the chicken all over to let the juices escape, and the chicken was always dry!! No - you want to keep the juices in, and dry chicken should become a distant memory.
TIP: - Do you know how many calories you are allowed each day?
Here's a link to our very first blog post about our weight loss journey, which we began in January 2011. We started this blog as a way of recording what we ate while losing weight. The blog is a food diary, and contains lots of recipes, tips and ideas about losing weight.
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