Thanks for commenting! 😂 If chicken is cooked at a high temperature (other poultry and pork also), it will dry out the meat and make the outer skin very tough. By slow cooking it, all the fats and seasonings have a chance to penetrate deep into the meat while slowly bring it up to eatable temperature. This has been my greatest challenge with teaching my friends here in Piter. They want it fast like shashlik. My thinking is prepare it, put it in to cook, visit with your friends, have a cocktail or beer, and come back for it several hours later. 😉
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Hmm. Frankly speaking, the current broiler chickens are so tender that I have never managed to bring them to dryness with any quick preparation. Perhaps if I tried the chicken you cooked, I would change my mind. : D
Communicating with friends, while preparing a delicious meal - that I understand, this is excellent. Here, long cooking is even an advantage. :)
Yes, I understand and we use similar broilers in the U.S. also. I just think that the meat stays juicier and more tender on the long cook. However, the best part is visiting with friends while cooking. To me, this is what an afternoon/evening with friends and family should be. Of course, you're always welcome to join us for one of our summer BBQ's up here in Piter. ;)
Thanks for the invitation! I'll memorise. :)