For whole birds, cook breast side down for first half of cooking time, then breast side up until done. Cover chicken loosely with wax paper during cooking. Check for doneness after 5 minutes standing time. Internal temperature of whole bird should be 180°F in the thigh, or 170°F in the breast, and 165°F for boneless parts. When cut, juices should run clear, with no pink flesh.
(ocultar) Si deseas encontrar un adversario de parecido nivel de juego al tuyo, echa un vistazo en la página de Clasificaciones del tipo de juego que quieres y busca a uno con un BKR similar. (pauloaguia) (mostrar todos los consejos)