Six chefs agree – this is how to use aluminum foil when cooking poultry in the oven
Chicken, turkey, or duck – when it comes to roasting in the oven, amateur cooks have been arguing about one question for years.
Anyone who's ever put a whole chicken or turkey in the oven knows the problem: the breast dries out before the legs are cooked. The reason lies in the different meat structure – lean breast meat cooks faster than fatty leg meat. HEIDELBERG24 reveals whether aluminum foil really helps when cooking poultry, according to chefs.
The question of whether aluminum foil is useful when cooking poultry is one that concerns amateur and professional cooks alike. A culinary website surveyed six experts – and their answer was surprisingly clear.