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Old 04-23-2007, 03:23 PM   #11
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I brine the chicken and then I put the oil and herbs under the skin. I roast at around 400. I think that the chicken comes out really tasty that way. Usually I leave it in the brine for about 4 hours. I have a combination microwave/convection oven that you can use to combine microwave and convection cooking. There is a roast chicken recipe in the book, but I haven't had the guts to try it.
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Old 04-24-2007, 02:18 AM   #12
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Many thanks for your replies.

I'm trying to restrict my salt intake, so the brine solution is not for me. Still, you all have given me very good ideas.

Thanks!

Best regards,
Alex R.
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Old 04-24-2007, 11:58 AM   #13
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No, but I have microwaved, and then deep fried, chicken parts, and I have also oven baked, then barbeque grilled, chicken parts. ().
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