Originally Posted by FryBoy
I agree. Slow cooking of chicken seems like a waste of time to me. Long, slow cooking is great for tough cuts of meat that need tenderizing, but IMHO, skinned chicken pieces come out just fine at 350 for 50 to 60 minutes.
Long, slow baking of chicken produces wonderful tenderness. The muscle-groups become less distinct, lengthwise muscle fiber striation breaks down, as do the connections to the bones and cartilage. More flavor from the bones is released to the meat as well. It's more tasty than the usual 50-60 minute roast most people employ for another reason... increased contact with the taste buds and more aroma released to the nasal passages via back of the mouth which is a large part of what we perceive as the flavor of things we eat. Long and slow for chicken is a superior method.