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Cooked Jerk Chicken from the latest book. At the half way point where you darin off excess juices, I had completely cooked chicken with the marinade as blackened charcoal in the bottom of the pan. No juices at all. Any ideas?
Posted by cathrynrees. Answered on 20th Jan 2011 at 12.00
The Jerk Chicken is cooked in a roasting tin (roasting pan) and although it is a shallow one, the sides of the tin do come up level with the top of the chicken breasts, shielding the chicken from the direct heat of the oven. If you have used something like a lipped baking sheet then the breasts are more exposed and the heat of the oven will hit the chicken directly, cooking it more quickly and evaporating the juices.
If you have used a roasting tin but this is still happening then it may be that the oven is running a little hot or the chicken breasts may be slightly smaller than those used in the book - so it is worth checking the chicken after 15-20 minutes and it may well be cooked through by 30 minutes. You could also cover the tin with foil for the first 30 minutes, then uncover, pour off the juices and continue as per the recipe, cooking the chicken uncovered for the remaining 30 minutes but maybe checking the chicken after 15 minutes to see if it is fully cooked by that time (the juices from the chicken should run clear if you insert a small, sharp knife into the thickest part.
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