Comments on: Slow-Roasted Chicken - It Has a Flavor! http://www.livingbehindthecurve.com/2007/09/05/slow-roasted-chicken-it-has-a-flavor/ Simple. Frugal. Fabulous. Wed, 19 Nov 2008 11:30:31 +0000 http://wordpress.org/?v=2.6.3 By: Katrina Stonoff http://www.livingbehindthecurve.com/2007/09/05/slow-roasted-chicken-it-has-a-flavor/#comment-291 Katrina Stonoff Fri, 07 Sep 2007 15:06:39 +0000 http://www.livingbehindthecurve.com/2007/09/05/slow-roasted-chicken-it-has-a-flavor/#comment-291 Try it, Mer. Honest. It just doesn't dry out. It's as moist as roast chicken can EVER be. My mom told me about this, and I didn't believe her. I refused to try it. But I was at her house once when she served it, and it was the best roast chicken I'd ever had, bar none. Now this is the only way I make it. Go figure! Try it, Mer. Honest. It just doesn’t dry out. It’s as moist as roast chicken can EVER be.

My mom told me about this, and I didn’t believe her. I refused to try it. But I was at her house once when she served it, and it was the best roast chicken I’d ever had, bar none. Now this is the only way I make it.

Go figure!

]]> By: Mer http://www.livingbehindthecurve.com/2007/09/05/slow-roasted-chicken-it-has-a-flavor/#comment-286 Mer Wed, 05 Sep 2007 19:38:52 +0000 http://www.livingbehindthecurve.com/2007/09/05/slow-roasted-chicken-it-has-a-flavor/#comment-286 Trina, how does your chicken not turn into a dry raisin with that method? Trina, how does your chicken not turn into a dry raisin with that method?

]]> By: Katrina Stonoff http://www.livingbehindthecurve.com/2007/09/05/slow-roasted-chicken-it-has-a-flavor/#comment-285 Katrina Stonoff Wed, 05 Sep 2007 16:26:31 +0000 http://www.livingbehindthecurve.com/2007/09/05/slow-roasted-chicken-it-has-a-flavor/#comment-285 YUM! The crockpot is the <i>only</i> way I ever roast a chicken anymore. And the simplest seasonings take on enormous flavor (seasoned salt, anyone?). Your margarita chicken sounds fabulous! But I think I'll add lime slices under the skin over the breast. Speaking of...here's a KILLER roast chicken recipe. Separate the skin from the breast with your hands or a rubber spatula. Fold a piece or two of maple bacon over your spatula and slide it under the chicken skin. Then rub the whole bird with a generous amount of minced garlic. Toss in a dry crockpot until done (3-4 hours on high or 4-6 on low). YUM! The crockpot is the only way I ever roast a chicken anymore. And the simplest seasonings take on enormous flavor (seasoned salt, anyone?). Your margarita chicken sounds fabulous! But I think I’ll add lime slices under the skin over the breast.

Speaking of…here’s a KILLER roast chicken recipe. Separate the skin from the breast with your hands or a rubber spatula. Fold a piece or two of maple bacon over your spatula and slide it under the chicken skin. Then rub the whole bird with a generous amount of minced garlic. Toss in a dry crockpot until done (3-4 hours on high or 4-6 on low).

]]>