Roasting is a cooking method that uses dry heat, whether an open flame, oven or other heat source. During roasting, meats are frequently basted on the surface with butter, lard or oil to reduce the loss of moisture by evaporation. Plastic oven bags have become popular for roasts. These cut cooking times and reduce the loss of moisture during roasting. Also, many roasts are tied with string prior to roasting cause tying holds them together during roasting, keeping any stuffing inside. Whole poultry is frequently roasted, but this can be tricky as breast meat is drier and cooks faster than leg meat.
A low-temperature oven is best when cooking with large cuts of meat (whole chicken). The benefit is less moisture loss and a more tender product. Cooking at high temperatures is beneficial if the cut is tender enough. Fast cooking gives more variety of flavor, because the outside is brown while the center is much less done. The combination method uses high heat just at either the beginning or the end of the cooking process, with most of the cooking at a low temperature. This method produces the golden-brown texture and crust, but maintains more of the moisture than simply cooking at a high temperature.