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.
(sakla) If you want to play a game with an opponent of a similar level, you can define a required BKR range for a new game invitation. Then nobody with a BKR outside this range will be able to see/accept it. (Katechka) (Bütün ipuçlarını göster)