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.
(gem) Når du rykker i et spil, kan du vælge hvilket spil du går videre til ved at vælge i listen ved siden af træk knappen. (pauloaguia) (vis alle tips)