chicken thighs and legs - too much juice!! It's loose, aboot the hoose...

[soozmac]

Why is it that, when I oven-bake chicken thighs and legs, they end up totally full of juices? So much so, that we need to eat them with kitchen towels to hand, and the juices are pretty hot! Does anyone know how to stop this? Is it just as simple as piercing the meat, before it goes into the oven? Or is it something to do with my cooking time? Yes, the juices do run clear, I know that for sure!

[redman41]

If you buy the cheaper Fresh Chickens they are pumped up full of water at the Suppliers. Best Chickens are the Corn Fed Free range ones as it will be natural juices only when the Chicken is cooked. Less kitchen Towels as well :-0

[bushbaby_de]

Its the added water, as redman says. Pierce the skin and put them on a rack in the baking tray and this should sort it.