The best way I have found to bake a chicken or turkey for that matter.. I learned from my mother in law... Fill the bottom of the roaster with water... after thorougly washing the bird.. coat with oil or margarine.. and securely wrap tightly in aluminum foil.. and let cook ... no basting needed.. (which only serves to lower the oven temp and thus takes so much longer to cook), plus basting is really an unessary step..... which only prolongs the cooking time since the oven is being opened and closed so often... and does nothing really..
In the last 30 minutes uncover the foil and let the bird brown.... Yes that simple and cuts the cooking time in half... Put it in and leave alone... That simple..... My mother in law always made the best turkey, and never ever dry, with this method.....
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