Chook Me!

What is the purpose of adding butter to chicken in the oven?

Just curious. Was looking up some chicken and rice recipes and several had small slabs of butter on the chicken in the oven. Also, does anyone have any rice and chicken recipes that have a twist to them? I'm a little tired of the cream of mushroom/rice/chicken combo. I don't mind using real mushrooms. But I have a LOT of rice to use up and I enjoy cooking chicken. :) Thanks in advance! :)

Public Comments

1. use orange sause amazing taste And i thik its so not to burn or stick to the pan(i didnt butter it once and my chicken caught on fire but maybe thats just me)
2. Butter is to keep it moist like cooking salmon. I like. Cheesey chicken casorel
3. I suggest you recipes on the net，you may find the best answer.^^
4. To make it soft and moist.
5. Cook your rice in chicken broth instead of plain water. Add canned beans - I like butter beans, black eyed peas or other white beans. I also like black beans. Here's a basic recipe: 1 cup white rice 2 cups chicken broth 4 tbsp butter 1 can sweet kernel corn drained 1 can black beans drained 1 red pepper seeded and diced finely Bring broth to a boil and add rice, stir and bring back to a boil, add vegetables and butter. Add salt and pepper to taste. Cover tightly and reduce to a low heat, simmer for twenty minutes without removing the lid. Fluff with a fork and serve. Variations on this are numerous, you can add hot spices, or use apple juice and dried fruits instead of veggies. With a lot of rice you can make it many ways and enjoy the results.
6. "Basting" a bird with butter or any fluid for that matter is a waste of time. It's done in the hope of moistening the meat but the skin prevents an infiltration of the basting liquid. What chefs do instead is work butter UNDER the skin of the bird before roasting so there is direct contact with the meat. It's also a good idea to mix the butter with some herbs and seasonings before spreading it around under the skin. As for a chicken/rice recipe, here's my recipe for Arroz con Pollo, a Latin classic: ARROZ CON POLLO For the sofrito: 1 large tomato 1 small or half a large poblano pepper 1 small jalapeno Half of a small onion 2 garlic cloves 1 small batch cilantro and/or culantro Coarsely chop the tomato, peppers and onion. Place all of the ingredients in a blender and pulse to a rough puree. For the chicken and rice: 1 tablespoon achiote (annatto) seeds ¼ cup olive oil 4 chicken thighs, skin on Goya® adobo, or garlic salt, as needed Ground black pepper, as needed 1 link chorizo sausage, diced 1 link Italian sausage, diced 1 batch scallions, greens and whites separated, chopped 1 shallot, chopped 1 small poblano pepper, chopped 1 small jalapeno, chopped Goya® adobo, or garlic salt, as needed 3 cloves garlic, chopped 6 oz. dry white wine 2 cups long grain rice 1 (14.5-oz.) can chicken broth Sofrito from above recipe 1 tablespoon paprika 1 small batch cilantro, chopped Preheat the oven to 350 degrees. Place the achiote seeds and oil in a heavy Dutch oven or other oven-proof pot. Heat the seeds and oil over low to medium heat until the seeds gently sizzle and release their color. This only takes a couple of minutes. Stop cooking before the seeds turn black. Remove the pot from the heat. Remove the seeds with a slotted spoon and discard. Generously sprinkle the chicken thighs with the adobo and black pepper. Return the pot to the stove and heat the oil. Sear the chicken thighs, skin side first, in the oil on both sides. Remove the chicken and reserve. Add the sausage and cook until browned. Remove the sausage with a slotted spoon and reserve. Add the white parts of the scallions, shallot, poblano and jalapeno pepper to the pot and sauté. Sprinkle in some adobo and/or salt, and black pepper to taste. Remember the adobo already has salt in it. Add the garlic and sauté another minute. Deglaze the pot with the white wine, scraping all the browned bits off the bottom. Cook until the wine is almost evaporated. Add the rice and cook for a minute or two. Return the chicken and sausage to the pot. Add the chicken broth, sofrito and paprika. Cover and bring to a boil and then place the pot in the oven for 20 minutes. Just before serving add the green parts of the scallions and the cilantro. http://www.foodforthoughtonline.net/ _____________________________________________________________
7. The butter simply browns it and keeps it from drying out. Bake your chicken and put 1 or more cups of rice in baking pan,with water and half a cup of orange juice. salt and pepper. Cover with foil or lid. bake rice for about 20-25 mins after chicken is done...it has a nice flavor...
8. It's to (allegedly) keep the chicken moist but in fact it only really makes it fatty and taste of butter. PITY THE SPAM MERCHANT (?) TRYING TO ADVERTISE HIS SITE ON HERE FOR FREE couldn't have told you that though.....