I've tried all methods with chicken,  including roasting, slow cooking, but the best for me is steaming.

I might rub under the skin with garlic, estragon or other flavourings. Stuff it, maybe, with sage and onion, And as I don't have an electric steamer, (more gadgets to clutter up the place) I put it in a colander placed over a pan of simmering water, put the lid on and let it steam for less than  an hour.
 
The flesh stays plump and moist.

Sounds delicious.
Steaming is my preferred method for cooking most foods, also the healthiest.

It's one of the reasons I look forward to winter, don't have to worry about heating up the house, besides toy loves to bake and I love baked fish, something I miss in the summer.

If I was suddenly sentenced to life imprisonment on a desert island, and was allowed to choose just one meat I could take with me, I would choose chicken without hesitation.

Don't misunderstand. I'm not an anti-red-meat freak by any stretch. I like me some steaks on the grill! I like me some beef roast out of the crock pot!

BUT if I had to choose just one meat to take with me, it would be chicken. For one thing, there is really no way to make chicken tough. It can be cooked dry, but it never needs to be dry. AND it's lower in fat than most other meats.

I just like it.

Quote from: Pearl Earrring on October 11, 2013, 04:01:20 AM
I've tried all methods with chicken,  including roasting, slow cooking, but the best for me is steaming.

I might rub under the skin with garlic, estragon or other flavourings. Stuff it, maybe, with sage and onion, And as I don't have an electric steamer, (more gadgets to clutter up the place) I put it in a colander placed over a pan of simmering water, put the lid on and let it steam for less than  an hour.
 
The flesh stays plump and moist.

My mother found recently that savory is available in Oz and we have used it with chicken as a rub under the skin with butter. Haven't thought of steaming it but a good method...will try it soon.

We now grow our own savory...coming into spring it should really be taking off now.

Greg