BubbaBob > wrote in
0:

> Michel Boucher > wrote:
>
>> 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.
>
> To get a crisp skin on a slow-cooked (we are talking about cooking
> over charcoal, aren't we?) chicken, you need to raise the
> temperature to about 350-375F for the last 10 or 15 minutes.
> Otherwise the skin will be tough and rubbery.

No, not charcoal. This is cooked in either the oven or on the stove.

--

"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