How do I keep the juice in baked chicken?

Well after you bake it make sure you don't cut it right away because all the juices will seep out. So let it rest about 25 minutes and then cut it then you will have a juicy chicken!!

I found by soaking it in a salt water brine, it stays VERY moist. I can't remember the exact amount... I'm thinking 1/4 C salt to 2 quarts of water. You might do a search online about brining chicken. That is where I found it. Some have other spices, but what I did was just salt water. My husband and I were both really surprised at how good it turned out.

suitable thank you to make a humid fowl is to brine it. Make a brine out of broth, some seasonings, and a few cup of salt. warmth it until the salt melts, then put in a pair of trays of ice cubes and relax it in the refrigerator. you're able to do it the day in the previous in case you like. placed the fowl in it for 3-4 hrs, or stick it in there in the morning and enable it soak in the brine all day. Then in simple terms throw the sucker in a roasting pan in the oven. Alternately, in case you have a crockpot, it makes an excellent moist fowl, yet you don't get a crispy epidermis. in case you do away with the floor besides as maximum of persons do to decrease down on fat, it's going to be superb.

Bake in a roster pan on a bed of rice. Make sure you leave the lid on the roster pan. The lid along with the rice will keep it moist. Or you could bake it in chicken gravy.

put about 2 tablespoons of butter in the pan and also cover it with aluminum foil. (shiny side down) .

if you don't want to add butter you can inject the chicken about every 20 minutes with it's own juices (I use the little measuring thing that come with children's medicine) not sure what it is called though. and of course you want to baste baste baste

Try the baking bags in your grocery store. Follow the instructions and you will find it will cook quicker and stay very moist.

cover it with foil while in oven all through baking and in the end just take foil off for about max 10 min just for the upper color

good luck

Put it in a oven-safe dish, but in foil paper.. rotate every half hour and whatever you do, don't leave the foil open and the chicken won't be dry..

Dip it in a beaten egg and then dredge in bread crumbs. It will stay nice and moist on the inside and get crunchy on the outside.

soak it in salt water for a couple hours before you bake it.