Our neighbour cooks a chicken (no stuffing) very slowly. He says he
only adds a bit of water and it comes out very well cooked, tender and
the skin is flavourful and crisp. I would ask him how to do that, but
he's out of town for a couple of days and I'm thinking I'd like to do
the same thing tonight. Anybody have any ideas on how to do this? I'm
sure it's no secret, but I'm just trying to cut a few corners as I have
a rather busy day.

--

"It is easier for a rich man to enter heaven seated
comfortably on the back of a camel, than it is for
a poor man to pass through the eye of a needle."

Supply Side Jesus