I was very skeptical about trying this roasting method, but I had a whole chicken that HAD to be cooked last night and I definitely didn't have 2+ hours to do it. I was pleasantly surprised with the results! The meat was juicy and extremely tender. I did have the same smoke issue as other reviewers, even though I put water in the bottom of the roasting pan two or three times during the cooking process. It wasn't enough to make me not want to use this method again, though. The only truly negative part about this is that the spices don't have a chance to penetrate the meat, so while the skin is very tasty, the meat is fairly bland. I think I'd like to try marinating the chicken with the dry rub all day, putting some of the spices under the skin and in the cavity, and then using the rapid-roast cooking method to see if that allows the flavors to penetrate better.
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I was very skeptical about trying this roasting method, but I had a whole chicken that HAD to...