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For whole birds, cook breast side down for first half of cooking time, then breast side up until done. Cover chicken loosely with wax paper during cooking. Check for doneness after 5 minutes standing time. Internal temperature of whole bird should be 180°F in the thigh, or 170°F in the breast, and 165°F for boneless parts. When cut, juices should run clear, with no pink flesh.
(hide) In the mood for a quick game that is guaranteed to finish within 2 hours? Create a new game of your preference, select the Time for game and set Time to 0 days / 1 hour, Bonus to 0 days / 0 hours and Limit to 0 days / 1 hours. (TeamBundy) (show all tips)