In the most recent issue of BA, there was a recipe for a whole roast chicken cooked at around 300 degrees for a long time (around 3 hours). I've always been used a high-and-fast method for roast chicken (usually the Mark Bittman cast iron skillet method, which takes under an hour) and I can't imagine cooking a whole chicken for that long without the breasts getting dry and the meat getting too soft. The recipe promises the texture of rotisserie chicken, but I'm skeptical. Has anyone tried anything like this? What do you think?