kilikini wrote:

>
> Theory is, the fat from the backside and thighs of the bird leaks into the
> breast when the bird is cooked breast side down, making it much juicier.

What it does is expose the dark meat to the higher heat on the top
broiler. White meat on the bird dries out first, it's done at about 165,
and the dark meat is done around 180. A lot of people get dry birds
because the breast is sitting there dehydrating for an hour while the
drumsticks finish.





Dawn