Chook Me!

Why do we cover chicken when baking in the oven?

I am trying new chicken recipes and some say to cover, others don't; so what's the difference? Please help!

Public Comments

1. BE CAUSE IT WOULD DRY OUT
2. You cover to preserve moisture and when you don't want browning. You uncover when roasting or browning the top. Chicken gets really dry easily.
3. The way I cook my chicken in the oven is I seasonen it then I put matonaise on iy then I add a little butter then I cover it with foil punch holes in the foil then I put it in the oven that makes it not to dry out, and where it will fall off the bone.
4. because covering the chicken keeps the moisture in and then the chicken self bastes....
5. you cover chicken beacuse when you put it in the oven uncovered you let the moisture out which is essence dries out your chicken. a recipe that requires you to do this would be Chicken in 40 Cloves.
6. oh yeah you gotta cover it and it's nice and moist otherwise it's very dry.
7. to keep moister in
8. To give the top of the chicken a nice golden brown coat and also to keep all the juices sealed in so the chicken stays nice n tender.
9. keeps the chicken from being dry...
10. moisture is a concern so it depends on the dish being done, yet also ease up on the lid. further, if without covers like in broiling and roasting chicken you wrap wingtips and end of drumstick, neck and extrimities with foil to avoid the meat in them getting burnt. it's like there are dishes of baked potato i leave exposed to heat to have burnt aroma and browning and other times i foilwrap
11. (L) you mentioned that the chicken be covered in foil before it is roasted. you also mention later that it should be basted (is that the correct word?) with its own juices. question is, does one have to remove the foil during basting, and then re-wrap?