My Roaster Oven And Hardly Any Mess

When I cook  a roaster chicken in  roaster oven I always use an aluminum foil pan which after use can be re-use of thrown away (your choice). I also kept all my metal empty coffee cans so I can pour grease into them and wrap the lid with duct tape before I throw it away.This saves a lot of mess and plumber calls.

Anyway my first try I did not do very good the chicken was over cooked but still edible. I use the temperature of 350 degrees for about two hours.See video below:

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But on my second try I did better the meat of the side of the chicken was white and no pink. I tired to take just one bite but I just couldn't stop at one bite--lol and the liquid between the leg and thigh ran clear.

The recipe calls for the chicken to be roasted at 13-15 minutes a pound. I just average the minutes to 14 minutes a pound and instead of 350 I set my roaster oven to 425 degrees; While the oven was preheating for about 30 minutes I rubbed the  chicken inside and out with spices ,and then put it in the aluminum foil pan , covered that pan with aluminum foil then Pierce  a few holes and place it in my roaster oven.That way I don't only roast the chicken but steamed it as well. 

I let the chicken roast and steam for about  1 1/2 hours after that I unplugged my roaster oven but kept the lid and foil on for about 20 minutes and then transferred the chicken to another dish (after pouring out the grease)

This time I did good I took some bites of the chicken it was like a texture of a hamburger even the white meat was moist and not dry. See picture below:

As you can see anyone who passes and nibbles on this chicken will absolutely take more than one bite or maybe she/he will eat 1/2 or the whole chicken--lol