how do I get a juicy chicken?

sparklygirl1

I rub in olive oil and half way through cooking turn upside down.......

pol

I find it easier to season with whatever you like and put it in a roasting bag with veg. It sort of steams it and it comes out lovely and moist.
pol

Gwilli

You use a slow cooker! I wrap up a whole chicken in foil and cook it over 7 hours. It comes out moist and juicy and falls off the bone.

prettypennies

Gwilli wrote: »

You use a slow cooker! I wrap up a whole chicken in foil and cook it over 7 hours. It comes out moist and juicy and falls off the bone.

Do you need to add water?

I have had a slow cooker for about a year now and haven't made much use of it. Everything I have cooked so far in it had tasted a bit 'stewy' for my liking.

reallylost

Thank you so much for all the replies.
I nipped out to the car boot sale and thought I may have 1 reply not a couple of pages!
I dont have a slow cooker (yet)
so I will try your ideas out one a week until I get it perfect
I will do the upside down version today.
thanks again
sam

spendaholic

I just shove it in the oven too. Always works for me.

However, if you stuff it with lemon wedges (I also add garlic cloves and herbs), it's even juicier.

~Chameleon~

withabix wrote: »

Cobblers.

Can you provide some proof of that?

Processed meat often has water added, but you can't do that to a chicken!

http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/article1980529.ece

This article mentions chicken fillets rather than whole chickens, but I'm fairly certain I've read/heard elsewhere that whole chickens are similarly affected. The water/sugars/proteins are injected into the flesh so they most definitely could inject a whole chicken too. It's not just "processed meat" that's affected.

lil_me

Not very OS but I love the roasting bags, I put butter under the skin (got this down to a tee now but a nightmare at first without splitting the skin, slower the better I find) then shove it in a roasting bag.

I have done it in the slowcooker but then find it can be a little too soft, great if we're out all day however.

sadie22

this is a fab moist chicken......
lift the breast skin gently away from the breast both sides, without breaking the skin.
mix up paxo stuffing and a sausage (removing the sausage skin)
push the stuffing/sausage mix under the breast skin and push right to the other end, without breaking the skin, evaning out with your hand.

pop the chicken in the oven with some water in the roasting tray, and cook

fabulous!

hex2

I swear by a generous portion of cold from the fridge unsalted butter (nice and cheap in aldi) squeezed under the skin on both breasts. It self bastes so you can just ignore it once it is in.