On 30 Apr 2007 17:05:20 GMT, ceed > wrote:

>Olde Hippee > wrote in
roups.com:
>>
>> I have a weird way of doing a whole chicken. I put the marinade under
>> the skin. Just be careful getting your fingers under the skin as it
>> tears easily. The marinade/ sauce I use is my own creation. Balsamic
>> vinegar, garlic, lots of garlic powder, salt, pepper, a little
>> cayenne pepper,sugar, basil, and onion powder. We do it with a pan of
>> water under the chicken to keep the moisture up. Without the pan of
>> water, we do it in a pan with a little water in it to keep the juices
>> from burning. I've been known to throw a cube of chicken boullion in
>> the water too. We cook @ 325 for about an hour to an hour and 15 min
>> til thigh temp is 175.
>>
>> You could try injecting the meat with a marinade too to keep it moist.
>> Or use a soak for a few hours or overnight. Ive not done that but
>> have read plenty about it.
>> Good Luck. Nanzi
>>
>>
>Thanks! This sounds like something I have to try this upcoming weekend.
>Sounds wonderful and relatively simple. I also liked the simple approach
>someone else in this thread had which was only brushing the chicken with
>butter over and over. I like that you have basil in there. I've always
>like basil with chicken, but haven't seen it used to much here in the US.
>Another herb I like for chicken is Majoram. I will try to add some of
>that as well to see if it works. Again, thank you!

Marjoram is good. Also consider tarragon. My favorite chicken pot pie
recipe uses tarragon.