TRILLIANTOO
12/30/07 6:32 P
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An easy way to do it is to roast it - clean it, and put it in a 350 degree oven for about an hour. Ideally you should have a meat thermometer to make sure it gets to proper temperature.
(For moister chicken, take the chicken out when it is close to proper temp, then let it sit 10 minutes or so to cook the rest of the way.)
Another important part to help keep the chicken (or turkey) moist, is to salt the inside of the cavity, and also rub butter on the outside skin, and salt it. I cannot remember the scientific reason for this, but it really does make a difference.
I will often put butter under the skin to add flavor & keep it moist, or simply set a bunch of herbs on top of the chicken when it's cooking. I've done this with cilantro or basil or rosemary and have really good luck. You can also put sliced lemons under the skin too.
You can make it a whole meal too by putting chopped veggies in the roasting pan it, like potatoes, onions, carrots, mushrooms. (If you don't have a roasting pan, a foil roasting pan works, as does a cake pan.)
Oh, and don't let using some butter worry you - it really DOES help keep the chicken moist and you don't need that much. When I roast a 20 lb turkey I use only about 1-2T of butter, so you'd use far less than that for a chicken.
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