How you get moist...

[Pheebs]

... Chicken and turkey etc!

We seem to get it right most of the time but have seen a few things on master chef and thought "hmmm what they doing there!"

Sam and I often cook things like tagine, stir fry etc and our choice of meat/poultry normally is fine (turkey is the only one that sometimes is dryish) its normally a case of flash frying the meat and serving up straight away! (Ravine is cooked slowly for yonks so always tender!)

Oven whole Chiiiiickkeeen we cover with tinfoil and put in upside-down until last fifteen odd mins where we upright and take off tinfoil to brown whilst basting.

But whats with all this chicken-wrapped-in-clingfilm on MC? I'm presuming the chicken is then steamed/boiled but for how long!? Is like to stuff some chicken boon more often!!

What are your hints and tips?