On Apr 30, 3:32 pm, raymond > wrote:
> 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.

OOOHHH both the marjoram and taragon sound great, will try them this
weekend too, or as soon as bird is thawed!!