Is there any way to soften rosemary when baked on chicken?

Hi, I need a bit of help here, I am now a mother and very very new to cooking. I made a rosemary chicken dish a couple of months ago and the flavor was very nice. The only problem was that the rosemary was so hard when I ate it. After I tasted my piece I scraped as much rosemary off the other pieces as I could, but it was alot of extra work. Last time I used fresh rosemary Im out of that so this time I would like to use dried rosemary. Ive read that some who cook with it remove it before serving, but I applied it directly to the chicken and to remove it I have to pick off every little piece. Please if there is a technique I dont know about or something I can do to soften the texture so that it isnt so noticible please let me know, thanks!

Is there any way to soften rosemary when baked on chicken?
I would suggest you use it in the stuffing, but just the leaves. You can use several stems as a "brush" to baste the chicken as it cooks.


The heat from the juices will cook the "brush", so it will impart more flavour.
Reply:hi there --





I have taken the dried rosemary and crushed it with coarse kosher salt in a mortar and pestle -- you may not have one, if you are new to cooking, but it's not a bad investment - you can find em online or in big cooking stores, bed bath %26amp; beyond, marshalls or tjmaxx. I have a tiny one cost me less than 5 bux.





If you dont have that, you can put the two items in a plastic bag and pound it on the cutting board with a can of soup or a hammer. The salt crushes the coarse leaves and is a nice addition to the chicken seasoning.
Reply:You either could soak the dried variety and keep basting the chicken and rosemary or you could stab the chicken lightly all over and insert individual slivvers of garlic and sprigs of rosemary.
Reply:leave the rosemary on the stem and place it on top or just under the breast skin of the chicken, or place a bunch in the cavity. most people don't eat it in the fresh stage. it's too woody. If you use dried rosemary - crumble before you use it. Hope this helps
Reply:Yankees Rock has a good answer. My mother gave me some ground rosemary. I asked her about it and she told me bought the rosemary and she ground it herself in the blender. It's great! You don't get any bits of hard dried rosemary.





Also, once ground the flavour comes out more. Just sprinkle it on your chicken or roasts as you would dried parsley or other herbs.





It's easy to store too. Simply put the ground rosemary in one of those smaller plastic containers like Tupperware; you can also store in a purchased or recycled spice container, the kind like a pepper shaker with the holes on top.
Reply:I always take %26amp; sautee the rosemary in a small skillet with olive oil and minced garlic, then brush over the chicken before baking. The rosemary will be tender and tasty......Yummy!
Reply:One of the best things to do to seal in flavor is to cover the dish with foil when you are cooking it. the foil will keep the moisture in which will soften the rosemary. What you really want to do is prep the dried rosemary. Wrap it in a cheesecloth and tie it tightly. Then boil your sachet for about 5 minutes. It's nice to add your other spices in there as well, which allows the flavors to blend nicely. That will soften it, and you can put it directly on your chicken.
Reply:You could always put the rosemary in a food processor with olive oil and make a paste out of it. Then run it in or on the chicken and it gives it more flavor.
Reply:If you grind it in a coffee grinder, you'll enjoy the flavor without the woodiness of the rosemary. Just add the quantity the recipe calls for and grind it and add it as you would the whole.
Reply:Try pouring boiling water on it and letting it soak for a few seconds before using it. Or add it later on when, maybe half way through cooking.
Reply:Butter. Mix the rosemary in soft butter and smooth it over the top of the chicken. Cover in tinfoil until the last 10 minutes of cooking, just enough to brown the skin.

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