Wombn  wrote:

>Did I just happen to do it right by luck?  or is there something
>about organic, free-range, no-antibiotic chicken that I don't know
>about?

I won't comment on the paleolithic peanut butter :-)  but the free range
chicken does make a difference.  The grain-fed, hormone loaded birds are
larger, but a lot of this is water.  With commercial chickens, one trick is
to use two bricks.

Huh?

I am serious.  Scrub two bricks - I washed mine in the dishwasher.  Then
coat them with aluminum foil, and roast the bricks at 400 degrees for about
an hour.

To prepare the chicken, cut it in half and season with salt, pepper,
garlic, lemon, whatever.  Place chicken in roasting pan with a sheet of
waxed or parchment paper over it.  Place 1 brick on each bird half and
roast as normal.

The weight of the bricks forces much of the water from the meat, which
seems to concentrate the flavors.  The result is still tender and moist and
tastes considerably better than a regular roasted chicken.

Chez James at Penn State