On Jul 27, 5:30*pm, koko > wrote:
>
> On second thought Vilco. I'd like to have a roasted chicken look this
> good just from the baking. I'm thinking of just slathering the bird
> with butter then baking. Do you have any bright ideas for me? I'm
> going to pick up another one this weekend to experiment on.
>
The best writing by far that I've seen about roasting chickens is this
from Sunset magazine, which I have cited several times befo
http://www.sunset.com/food-wine/tech...0400000013355/

You may have to cut and paste the link if it divides above.

The article clearly identifies a number of variables like time, temp,
basting, size, and says what mattered after tests of no less than 50
birds. -aem