Want a boatload of cooked chicken to use in more ways than you could ever dream of? Hands down, the easiest way to cook a whole chicken. All you gotta do is make this once or twice a week to use immediately, or fill a couple of ziploc sandwich bags and freeze for another time. Lose the is-it-done-yet fear factor for good, cause this’ll be the moistest, fall off the bone, cooked to perfection chicken you’ll ever produce. The only, dare I say, drawback, is no crispy skin, which can be easily achieved with a quick trip under the broiler. And don’t you dare chuck the flavour-loaded juices – simply pour in a container, refrigerate, skim off the fat and if you’re not going to use it right away, carry on to make a gorgeous stock, or freeze concentrated juices in ice cube trays to add to sauces, stir-fries or anywhere you need a little flavour-laden moisture. Waste not, want not … your grandmother’s always watching!