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.
(do skréše) Jak chceš vlitnót do špilo se špilošem, keré bode asi tak dobré jak te, možeš zvolet vežadované rozsah BKR v novy nabidce ke špilo. Potem nikdo, kdo do rozsaho nepasoje, toďto nabidko ani neovidi. (Katechka) (okázat šecke vechetávke)