Baking a chicken in the oven or roasting the chicken in the oven can sometimes dry out a chicken but with a few tips, the right seasons and the perfect roaster, the chicken can be moist and delicious each and every time.
We have researched so many recipes on the best way to roast chicken and moist roasted chicken techniques and we have discovered a few tricks that will rock your baked chicken or roasted chicken.
Remember when Bree on “Desperate Housewives” was horrified when someone maliciously told her that her chicken was dry. That was so funny but it’s not if it occurs in your home. You work hard to put a great dinner on the table and you want sure-fire methods to make it the best.
We have worked hard to prevent this in various ways. We have brined and marinated whole chickens, we have injected liquid into them, we have rubbed butter under the skins and then sometimes we just crossed my fingers and hoped for the best. We knew there had to be a better way.
I knew my mother had a clay pot but had never seen one for sale. Of course, that was before Amazon, where you can find anything. We purchased it and then began to research how to use it. Again this was before the internet so it was actually going to the library and search.
And there is nothing like a well-seasoned cast iron skillet or a well-conditioned clay pot to enhance the cooking quality of your dishes.
We also have an amazing Stoneware Roaster that produces very moist Roast Chicken. It’s a little easier to use since you do not have to soak it prior to use.
Even though the Clay Pot Roaster or the Stoneware Roaster cooks a great moist chicken, the seasonings are the king. We make a herb butter with thyme, rosemary, and parsley and rub the outside of the skin well. We also lift the skin and place some of the herb butter between the skin and the meat.
- 1- 5lb whole chicken
- 1 stalk of celery cut into 2-3 sticks
- 1/2 large red onion cut into half
- 1/2 lemon, cut in two
- 4 tbsp butter, room temperature
- springs of fresh thyme
- springs of fresh parsley
- springs of fresh rosemary
- 2 cloves garlic, minced
- 1/2 cup white wine
- 1/2 cup chicken broth