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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.
(hide) If you click on a person's name and then click Finished games you will have a list of games that have been completed, then click on the name of the game to get a summary of all of these games, then click on the name of the game again and you will have a game to view and analyze. (Servant) (show all tips)