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i have more or less given up baking,roasting chicken...too much heat etc...my new way fi couple years in on the stovetop
i wash n allow the chicken to sit in the fridge fi about half n hour until it is dry...then i season it inside and outside,....allow to sit in fridge from half to a full hour...these days i use dry seasoning rather than freshly cut ...then i spray the chicken with olive oil
put about three tablespoon of olive oil in a deep sauce pan and allow to heat..place chicken and allow to slightly brown on both breast and back region
then cover saucepan , lower hear and allow to cook ..the seasoning is locked in and u would be surprise at the natual juices that join the olive oil ..if u monitor the heat u wont have to add any other liquid
the result is a fabulous baked chicken all done on top of the stove..the advantage of this method is that the meat is not as dried out as wen done inside the oven
i wash n allow the chicken to sit in the fridge fi about half n hour until it is dry...then i season it inside and outside,....allow to sit in fridge from half to a full hour...these days i use dry seasoning rather than freshly cut ...then i spray the chicken with olive oil
put about three tablespoon of olive oil in a deep sauce pan and allow to heat..place chicken and allow to slightly brown on both breast and back region
then cover saucepan , lower hear and allow to cook ..the seasoning is locked in and u would be surprise at the natual juices that join the olive oil ..if u monitor the heat u wont have to add any other liquid
the result is a fabulous baked chicken all done on top of the stove..the advantage of this method is that the meat is not as dried out as wen done inside the oven
it nice eh.....I add some white wine.....heaven
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