Louis Cohen wrote:

> >
> > Put the Chicken on a spit with a drip pan under it. Baste
> > the chicken with melted butter. Cook one hour . Chicken is
> > done when the leg bone comes out easily, internal
> > temperature 185 F.
>
> That will be some very dry chicken. More like 160-165 touching bone in
> the breast.

You would think. I didn't use a thermometer. I took it off the heat when
it looked done, nicely browned all around. It was nice and juicy. It was so
good that we did the other chicken the same way and it was every bit as
good.