Cover with roasting pan lid and cook for four hours at 250F.
The key is to not open the pan - not even one time - to look at the bird. No basting, no peeking.
Sometimes I put one in the oven and set the timer for four hours and then the oven goes off by itself. It doesn't matter that the birds stays in a couple more hours.
This meat will fall apart. I do it with chicken, turkey, rabbit, and they are all fall apart tender -- but you can't peek or it won't work.
Jeanine Gurley wrote:- but you can't peek or it won't work.
I'm smiling here Jeanine - have you ever had a peek and it wrecked the process? But actually I do the same - I even have a roaster dish that you can turn over so that the basting happens without opening the pan. This closed roaster with liquid in is actually is a similar process I guess to Victor's steaming and even the 'sous vide' as the micro-climate in the pan would be akin to a vacuum - guess that's why it doesn't work if you break that seal.
The French 'sous vide' everything
We just got a pressure cooker for Christmas - has anyone tried this with an older bird? I've heard that it can give similar tender results to a slow cooker, but in less time. Yet to try it out (I'm looking at you, old drake!).
Instead, either brine or marinate them in the refrigerator for about 2 days. This offsets the effects of rigor mortis.
A quote from Wikipedia:
Rigor mortis is very important in meat technology. The onset of rigor mortis and its resolution partially determines
the tenderness of meat. If the postslaughter meat is immediately chilled to 15°C (59°F), a phenomenon known as cold
shortening occurs, where the muscle sarcomeres shrink to a third of their original length.
For roasting, another trick I use is to get several small lemons, and pierce them repeatedly with a fork.
Stuff the lemons in the cavity before roasting.
As the bird heats up, the lemons begin steaming inside the chicken. Never a dried out, tired bird.