"ship" > wrote in message
...
>
>> Also one can place food, like a whole chicken or roast for example, on a
>> steaming rack. Either the moisture from the meat or a small amount of
>> added
>> moisture then cirtculates easily.
>
> A steaming rack sounds like a good idea. Although half the point is
> the taste from
> the juices...
>
> Ship
>
>


Viva cooking! Half the point is the variety. When I do a ham, I do it in the
oven with some stock, thyme, onion and whatever other flavors I want. I
cover it up and cook it slowly. (I am saying this because at this point I
could just as easily do it in the slow cooker). The flavor permeates the
meat in such a lovely way. My ham is never ever ever dry. (Do you think I
should tell my MIL how I do it? She has been asking.)

But when you do a chicken the way I mention, of course you don't get crispy
skin. I satisfy myself with the knowledge that if there was crispy skin, I
would just eat it. It is not that good for you. But he gravy you get is Out
Of This WORLD rich and yummy.