http://yedda.com/questions/cooking_curtis_stone_350819341517924/?src=rss:qb:qbsCurtis, How can i keep a whole chicken moist ...en-ushttp://static1.yeddacdn.com/images/Logo132X46_rmt9c1d22d.jpghttp://yedda.com/questions/cooking_curtis_stone_350819341517924/?src=rss:qb:qbsCurtis, How can i keep a whole chicken moist ...http://yedda.com/questions/cooking_curtis_stone_350819341517924/?src=rss:qb:qbi<p>Curtis,</p> <p>How can i keep a whole chicken moist while cooking?</p>ginaginafemale47questionWed, 04 Nov 2009 13:05:26 GMThttp://yedda.com/questions/cooking_curtis_stone_350819341517924/?src=rss:qb:qbihttp://yedda.com/questions/cooking_curtis_stone_350819341517924/spices_nbsp_chicken_broth_627291110370731?src=rss:qb:qbi<p>put spices and some  chicken broth</p>fosskelseyfosskelseyfemale16answer3.0Wed, 04 Nov 2009 14:38:54 GMThttp://yedda.com/questions/cooking_curtis_stone_350819341517924/spices_nbsp_chicken_broth_627291110370731?src=rss:qb:qbihttp://yedda.com/questions/cooking_curtis_stone_350819341517924/--_mso_st1_behavior_url_ieooui_273563710118458?src=rss:qb:qbi<p><!-- [if !mso]> <object classid="clsid:38481807-CA0E-42D2-BF39-B33AF135CC4D" id=ieooui> </object> <style> st1\:*{behavior:url(#ieooui) } </style> <![endif]--> <!-- [if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman";} </style> <![endif]--> Brining is a great way to keep large pieces of meat moist when cooking and I have a great tip on the AOL food page on how to do this (http://living.aol.com/gmc-trade-secrets/curtis-stone/brining-meats). Brines are simple to make and you can flavor them with just about anything. It is also good to avoid stuffing the chicken with too many ingredients as this will slow down the cooking process and the chicken will take longer in the oven, resulting in dry meat.</p>Curtis StoneCurtis Stone33answer3.0Tue, 24 Nov 2009 17:57:19 GMThttp://yedda.com/questions/cooking_curtis_stone_350819341517924/--_mso_st1_behavior_url_ieooui_273563710118458?src=rss:qb:qbi