Originally Posted by BamaVol

I am increasingly disappointed with chicken, both home and out. I have cooked it twice in the last 2 weeks and both times it was dry and flavorless. Tonight’s skinless breasts, sautéed and cooked with cream soup, were dry as a bone. I understand. No skin, no fat = no moisture, no flavor.

Last week it was a whole chicken, though. Skin, bones, fat and all. How can you cook something in liquid, in a crock pot, for 10 hours and it doesn’t absorb any of the moisture. I hate to sound like the cranky old man, but I think someone has ruined chicken.