FOOD PREPARATION HINTS

My favorite way to roast a chicken is on a vertical roaster in a 400 degree oven--it holds the chicken upright, so it self bastes as it cooks. Virtually all of the fat under the skin runs out, the bird is extremely juicy, and the skin is very crisp. I've found it to be a pretty foolproof, easy method for making delicious roast chicken.

I've washed my hands of this thread.

we ahll miss your contributions

That's how I made my turkey last year -- SO GOOD!! I made a great one about 12 years ago in a clay pot and tried several times in between that failed. (I think the main problem was that the turkey was just a smidge too big each of those times and the lid couldn't shut completely).

Good resting info, thanks Swimpy!