groll@.dpw.com (Jayne Gordon Groll) (09/19/90)
Can't help you with some of your requests, but I have found a guaranteed way to roast a moist and tasty chicken. Wash a 3 or 4 lb roaster and pat dry. Place on a roasting rack in a large ovenproof dish (like Corningware). Add to the bottom of the dish: 1 1/2 cup of lukewarm water, 1 TB margarine and 2 chicken bouillon cubes. Season the chicken liberally with paprika (hungarian if possible), poultry seasoning and a little salt and pepper. With a fork, poke several holes in the chicken and a larger hole near the leg joints and at the breast cavity. This will absorb the juices when basting. Bake at 350 degrees for about 1 1/2 to 2 hours, basting every 15 minutes or so. (You almost can't overcook this since the moisture from the water will prevent drying). The margarine and bouillon will add a golden color to the skin and the water will "steam" the meat to very tender. If the water begins to evaporate, add some more WARM water. After the chicken is done, the water/margarine/drippings can be mixed with a little flour/water to make a wonderful gravy. This also works well with turkey. Good luck. Jayne