"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Click Here to Login
Thread Tools Display Modes
Old 04-12-2008, 03:14 AM   #31
Executive Chef
Join Date: Oct 2007
Location: Perth, Western Australia
Posts: 3,270
It is surprising just how easy it is to roast a chicken and just how yummy it can taste for very little work. Glad it turned out well for you. If you cut into the chicken in the thickest part of the bird, the juices should run clear when it is cooked.

Don't forget that if you stuff the chicken to remove the stuffing before refrigerating the chicken. Don't store them together.

Too many restaurants, not enough time...
Bilby is offline   Reply With Quote
Old 04-12-2008, 08:18 AM   #32
Chef Extraordinaire
GotGarlic's Avatar
Join Date: May 2007
Location: Southeastern Virginia
Posts: 20,600
That's great, I'm glad it turned out well for you

re: the slow cooker, I looked around at a few recipes, and they all say it creates its own juices, so no need to add liquid. Here's one: Whole Baked Chicken In A Crock Recipe HTH.

The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:39 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.