Revolutionary tip for those who don't like to dry out the breast before the thighs are done:
We cook the bird in a pyrex roaster, so it gets steamed pretty good thru-and-thru. Then take off the lid for about 15 minutes and broil it for that browning thing.........
51 posted on 11/06/2006 5:31:42 AM PST by Red Badger
(ECCLESIASTES 10 The heart of the wise inclines to the RIGHT, but the heart of the fool to the LEFT.)