"RegForte" > wrote in message
>
> Yes, I find that there's a limited amount of time you can keep
> chicken at or above 140 F. Heat lamp, oven, what have you. At some
> point the white meat completely dries out, even if you foil it.

I rarely buy them for that reason. They are often hours old, sitting under
a heat lamp. Not what I want for dinner. If I could get a fresh one, I'd
consider it.