I have a smallish built in oven and a Jennaire range with only three
burners. I bought an 18 quart electric roaster to supplement my capacity,
(we're having 17 for christmas dinner). I've read how these roasters won't
brown your bird, so I tried a chicken, and I basted it with a mixture of Lee
& Perrins and dark soy, with some sugar cooked in. I basted it a half hour
before it was done. It looked almost as pretty as an oven roasted bird, but
was twice as juicy. Anyone else try these things?

Scott