Although I was a vegetarian for over 25 years, I sure do love chicken. We keep kosher in a town where there is no kosher butcher, and sometimes the only Empire available is a whole chicken, which is great for soup, but trickier to cook in the oven, at least for me – I often end up under or overcooking it.
I have finally landed on a fool-proof way of preparing whole chicken to recommend, although I must warn you that it requires the purchase of a new tool. I have a very small kitchen, and am not one to load up on extra gadgets, especially if I’m likely to want two of them – one for dairy and one for meat. But I guarantee you that a clay pot is worth the investment, even if all you were going to do was cook chicken in it. The chicken comes out impossibly moist and tender – falling off the bone, as they say. (Don’t they?)
Oh, is this good.