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) Tired of placing boats or Espionage pieces at the begining of the game? You can go to Game Editors and save some of your favourite positions for future use. (pauloaguia) (Bütün ipuçlarını göster)