Lisa, what do you put in with your chicken? I imagine it's not in the least bit dry, I may have to try that as I haven't yet
kate
Kate..
I will explain that when ever I roast a chicken (or any meat in this house) ..my house stinks of it for days..
Which is why I put all my meat in the crock...
(at this point I will add i don't eat meat but my OH is a fussy carnivore..and my kids like meat but only white meat...
With the chicken.. you put a few balls of tin foil on the bottom to make a shelf for the chicken to sit on and for the water to escape to..(most crook cook books say to add water but you will be amazed at how much water comes out of a chicken so I never bother)
Put it on high for 1hour(to get up to temp) then 4 hours low..the skin lifts away when it done.be warned there is an art to getting it out as it breaks up easliy..lol
MY other half says it is no where near the same as a roasted chicken...(its been boiled really) but as he says by the time you've got the gravy and all the trimmings you cant tell the difference...I think you will either love it or hate it...
But I have never had a complaint yet!!
I usually stuff an onion up it whatsit and a few herbs...sometimes paprika over the skin..depends what's in the cupboard.
I do pork this way too..same way same time...
forgot to add very moist ..zero fat... x