To get it tasting succulent and not dried out?
I have my secret ,but I will share mine , only if you share yours first,
I wrap mine in aluminium foil and the cook it completely wrapped in the fan oven. I used to cook them on the rotisserie but found the fully wrapped foil method better, especially when covered in brushed butter before wrapping 
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Yes thatās what I do tooā¦havenāt done a whole chicken for a while, mind youā¦and now Iām in the mood for one! 
Use the rest for soup.
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I am not a fan of food of the feathered variety, but my wife is keen, so I will tolerate the odd chicken if she really fancies one
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I havenāt cooked a extra large chicken in ages, it was deliciousā¦I will tell you how I do mine after more replies, thatās if I get anymore,
That sounds very similar to what I do.
Instead of brushing with butter I put a knob of butter under the skin above the breast though.
Has anybody here tried the whole birds that are grown more slowly?
Not from supermarkets (well other thanM&S) & not necessarily from here, but like these?
Because IMHO they taste so much better than even the free range chicken Iāve had and a few places now sell these slow-reared chickens.
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I worked for a German couple and they boiled thereās with all sorts in the water then made soup with said water
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I havenāt tried those, so I maybe paying M&S a visit in Newbury.
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Yes, I boiled or simmered what was left of the carcass and quite a bit of meat left on added a onion and some carrots, then use the liquid once strained for chicken stockā¦
I do mine a bit differently to everyone else, typical!
First I slather it in butter, pushing some under the skin. Then I put a whole peeled onion in the cavity. Then I truss it, the old fashioned way, with string, so itās nice and compact and the thigh protects the breast meat
Then I put it in a very hot preheated oven for 15 minutes to the skin starts to brown, the equivalent of searing meat. I then cover it in foil and turn the oven down very low and let it cook gently for a long time. 30 minutes before end of cooking time I take off the foil and turn up the heat to crisp the skin
Although, having said that I found the most tender way to cook chicken was in the halogen oven. They do come out lovely but Iāve never been able to convince myself itās safe and cooked and I donāt fancy it
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Oh I know just what you mean because you have to be so careful that any meat is cooked properly.
Iāve seen other people say they put an onion in the cavity too but Iāve never tried that because Iām worried that my chicken would taste of onion.
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in the past ive dome mine by laying it breast down so all the juices run into it .
another good method is in a roasting bag .
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I preheat the fan assisted oven to 100 degrees, which cooks it very slowly, i gently lift the top of the skin up, stuff it with stuffing, I then make an incision in the legs and breasts then add garlic cloves, then I cover the chicken all over in streaky bacon, which turns beautiful and crisp through the cooking process.
I never cover my chicken.only in the streaky bacon.
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The chicken doesnāt taste of onion but it does add good flavour to the juices that run out for the gravy
We had one yesterday, a whole one. My dear wife cooked it in the crock pot. Beautifully succulent it was. I donāt know what the ingredients but if you want I will ask.
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Thanks for the offer, but I have my own method of cooking a tasty succulent chicken thanks.
Do them on a spit is a good method, I donāt have a spit.
That sounds like my paternal grandmother. She would cook her Jewish Penicillin (chicken soup) like that and it was a cure-all for most ailments 
ā¦good ole Nan, RIP.
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I used to have a cast Dutch oven that cooked them perfectly, but it disappeared in house moves over the years.
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Thatās a[quote=āZaphod, post:19, topic:85809, full:trueā]
I used to have a cast Dutch oven that cooked them perfectly, but it disappeared in house moves over the years.
[/quote]
Thatās a shame, I donāt eat them very often, but, Tesco spit roast chickens are delicious,or maybe that should read rotisserie.