What has a mild taste for sealing in ';juices'; in chicken: batter, olive, canola, or peanut oil?

we skin our own chickens and need a ';paste'; to seal the juices in and we want a sealant that is mild so we can sprinkle spices or put a marinate on it without tasting the sealant. what is the most mild: batter, olive, canola, or peanut oil.What has a mild taste for sealing in ';juices'; in chicken: batter, olive, canola, or peanut oil?
the best way too seal in ur juices is to put ur chicken in a brine which is basically you soak it in a mixture of salt and water with additional flavorings optional.


it ensures its moist and seals it in.


i am not sure of the exact ratios of salt and water but u can always google itWhat has a mild taste for sealing in ';juices'; in chicken: batter, olive, canola, or peanut oil?
High heat and very little oil will give you no flavor and sealed in juices. When the skin Or outside of the chicken is seered the juices remain in the meat. Of the things you listed ,peanut oil has the highest tempeture rating(smoke point). The hotter the pan the faster the seer ,the mor juicy the meat.
I've heard over and over to use peanut oil when cooking chicken. So, I do. It always tastes better. Maybe it's in my head??
Dry your chicken to remove any excess moisture before dredging it in flour seasoned with the spices/seasonings of your choice. Then you can cook it in clarified butter or any type of oil. No paste or batter is necessary.
In India we marinate with yogurt. I am not sure if this would freeze well.





Here is info on how to marinate chicken the Indian way





http://store.indianfoodsco.com/InfoPage.鈥?/a>





Hope this helps
I don't find oils really seal in juices very well. I'd choose the batter.

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