On Mon, 24 Nov 2014 20:47:13 -0000, "Ophelia"
> wrote:

> The legs and breast do cook at different times. Like you I never cook a
> bird with the legs intact. As I mentioned earlier I buy a crown of turkey
> for D. but if I roast a chicken I take off the legs, and roast them separate
> to the breast. Same as you I always found that if I roasted one whole, if
> the breast was cooked, the legs were undercooked and if legs were cooked,
> the breast was overcooked and dry. I reckon we are doing ok))

Two fail safe methods for cooking juicy chicken are vertical roasting
(@high heat) and spatchcocked. Both light and dark meat cook evenly +
the skin turns a wonderful brown.

*^*^*^*^*^*^

I saw a tip on the food network yesterday to get the breast cooked without drying out so
it is done at the same time as the thighs...put a bag of ice on the breast for about twenty
minutes before roasting. Sounds clever, but I wonder if it really works. It should.

N.
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