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How To: Basting Fast, foolproof ways to ensure moist, flavorful results.
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How To: Basting


Fast, foolproof ways to ensure moist, flavorful results.

Toolkit

Toolkit
  • Basting brush
  • Bulb baster
  • Large spoon
  • Oven mitt

Basting With Sauce

Basting With Sauce
  • A brush is the best tool for basting while grilling or broiling parts.
  • Dip the brush in fresh sauce or marinade.
  • Baste after turning the chicken; repeat on the "up" side once or twice during cooking time.
  • Wash the brush in hot, soapy water.

Basting With Pan Juices

Basting With Pan Juices
  • Using a bulb baster is the easiest way to baste a whole, roasted bird.
  • Wear an oven mitt and baste every 20-30 minutes, depending on your cooking time.
  • Clean by removing the rubber bulb, soaking both pieces in hot, soapy water.
  • Air dry before putting the bulb back on.

Remember

Remember

thermometer

Ensure doneness with a meat thermometer.

Refrigerate any leftover chicken or turkey immediately and use within 3-5 days.

More How-Tos

More How-Tos

Marinating
Marinating
Shredding and Pulling
Shredding and Pulling
Cooking with Parts
Cooking with Parts
Butterfly a Chicken Breast
Butterfly a Chicken Breast

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