Our house is pre 1900 and therefore does not have a cavity wallIt also has sloping walls upstairs and therefore the attic is only a crawlspace about 2 feet highIt cost a fortune to heat last Winter (?1000s) and we need to find a reliable way to reduce this as much as possible and to stop the same cost again this WinterObviously budget isn't so much of an issue as it will be an investment if it works.
Best way to make a moist chicken is to brine itMake a brine out of broth, some seasonings, and about a cup of saltHeat it until the salt melts, then put in a couple of trays of ice cubes and chill it in the fridgeYou can do it the day before if you likePut the chicken in it for 3-4 hrs, or stick it in there in the morning and let it soak in the brine all dayThen just throw the sucker in a roasting pan in the ovenAlternately, if you have a crockpot, it makes a nice moist chicken, but you don't get a crispy skinIf you remove the skin anyway as so many people do to cut down on fat, it will be fine.
Brine itIt stays so juicy and moist! Here is a recipe from foodtv.caBrined Roast Chicken Yield: 4 A recipe is merely words on paper; a guideline, a starting point from which to improviseIt cannot pretend to replace the practiced hand and telling glance of a watchful cookFor that reason, this is also an account of what happens when I make this dish, so you’ll understand each stepOf course when you cook it once, it becomes yours, so personalize it a bitAdd more of an ingredient you like or less of something you don’t likeTry substituting one ingredient for anotherRemember words have no flavour, you have to add your own! Brining is one of the oldest kitchen techniques in the world; it’s a very common way to preserve food with saltIt’s also an amazingly simple way to make the juiciest chicken you’ve ever had!Ingredients: Brined Roast Chicken 2 qt of water 1/2 cup of salt 1/2 cup of sugar A fresh chicken A chopped onion or two A few chopped parsnips A few chopped carrots A few stalks of chopped celery A splash of olive oil Directions: Brined Roast Chicken Whisk the salt and sugar into the water until they’re completely dissolvedPlace the chicken in a large bowl or pot and cover with the waterRefrigerate it in the brine for an hour or two then remove it and dry well with a clean towelPreheat your oven to 350°FToss the vegetables with the oil and a bit of salt and pepper then pour them into a casserole dish or shallow roasting panSit the chicken on top and roast it until an instant read thermometer registers 160°F in the thickest part of the breast and 165°F in the thighCooking time depends on the size of your chickenAs soon as the chicken is cool enough to handle - and without taking it out of the pan - cut off the legs and slice off the breastsCut as much of the meat as possible off the bones and stir into the vegetablesServe together.
Adding rigid insulation to the inside surface will work quite well and be quite extensive work because of doors and windows and new plaster or wall board.
Things You’ll Need: 4 Chicken breasts 1/2 cup lemon juice (fresh is best) 1 1/2 cups water 1/2 cup olive oil 1/2 tspdried oregano 1 tspgarlic powder 1/2 tspRosemary 1/2 tspSpike salt and pepper to taste step1 Pre-heat oven to 450 degreesStep2 Combine lemon juice, water, olive oil, oregano, garlic powder, Rosemary, SpikeYes, they're a fun couple Rosemary and Spike, I frequently invite them to dinnerthey spice up the place nicelyStep3 Taste the wonderful marinade and then salt and pepper if neededStep4 Add chicken and mix wellMarinate for at least an hourif not longerYour taste buds will thank youStep5 Place chicken in baking pan, cover with foil and bake at 450 degrees for 45 minutesStep6 Turn off heat, open foil and let the chicken cook ten minutes longer in the warm ovenThis works well if you've removed the skin.
Orange Herb Roasted Chicken INGREDIENTS 1 cup chicken broth 1 (4 pound) whole chicken, rinsed and patted dry 1/2 cup butter, cut into 1 tablespoon sized pieces 2 navel oranges, halved salt and pepper to taste 2 cloves garlic, minced 1/2 cup butter, melted 2 sprigs fresh rosemary 2 sprigs fresh thyme 2 sprigs fresh sage Preheat oven to 350 degrees F (175 degrees C)Pour the chicken broth into a small roasting pan, and set asideLoosen the skin from the breasts and thighs of the chickenStuff the butter pieces evenly underneath the skin of the chicken, and place into the roasting panSqueeze the orange halves over the chicken, and stuff the orange halves into the chicken cavityTie the legs together with kitchen twineSprinkle the chicken with salt and pepper to taste, then rub in the minced garlicDrizzle the melted butter all over the chicken, then lay the herb sprigs onto the breast and around the legsCover the dish with aluminum foil, and bake in the preheated oven for 20 minutesUncover and baste the chicken with the pan juicesContinue cooking until the chicken is no longer pink, or until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), 1 to 2 hoursBaste the chicken every 10 to 15 minutes after you uncover itOnce cooked, allow the chicken to rest out of the oven for 10 minutes before slicing.
