i have this argument with someone that they shouldn’t use the marinade. They were planning on simmering the chicken in the marinade that the raw chicken was soaking in (and additional sauce), but took my advice and got rid of the marinade. The marinade was just vinegar, olive oil and soy sauce and spices.
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5 responses so far ↓
1 mrs_G // Sep 29, 2008
You can cook the chicken in the marinade, but be sure it gets to 180 degrees F. At that temp, any bacteria would be killed. Look at it this way–if the CHICKEN is decontaminated by cooking, the marinade will be, too.
2 scottydoggg8 // Sep 29, 2008
Of course! You can add flour and make gravy out of it. You can also add a can of mushroom soup to it and then bring it to a boil to reduce it and put it on top of your chicken.
3 Why So Serious? // Sep 29, 2008
yes you CAN use the marinade durring cooking only.. do not add the marinade to it after the meat is cooked, that has raw chicken juices in it. just make sure the chicken and marinade come to a temperature of 165 degrees F.
4 ljh // Sep 29, 2008
If the marinade has had raw meat soaking in it, it should be thrown out to avoid contamination. Fresh marinade should always be used if a recipe calls for more marinade in the cooking process.
5 Dune // Sep 29, 2008
As long as it is all cooked together it is OK and can be used for basting.
What you can’t do is use the uncooked marinade as a baste, unless you allow that time to cook also.
It is the juices from the chicken that affects the marinade.