Originally Posted by IslandGirl

A lot of chicken is water-chilled; and the stuff just oozes out when cooked.

I've taken to using "air chilled" chicken only, it's a lot less "juicy". Also if your chicken is VERY cold when it goes in, this may contribute to your cooking problem.

I can't really imagine crocking a whole chicken, I really want that browning and rendering action you get from dry roasting...hmmmmm, consider maybe using HIGH heat and using a small rack as well, if you want to try crocking a whole chicken again. Otherwise you may be better off using pieces (as well as air-chilled, etc.).