In article >,
Ada Ma > wrote:
>Many thanks for everybody's reply.
>
>I'm going to roast a chicken tonight and see what happens.

I'm one of the ones (hopefully not the only one) who said that
basting was bogus, because you lose too much heat. However,
last night I grilled a spatchcocked chicken using a recipe from
Cuisine at Home magazine -- they specify that you should baste
it with a mixture of lime juice and chopped cilantro during the
last 15 minutes.

It was great. But remember, by this time it doesn't really
matter if you dump some heat; additionally, you build it up
again fairly quickly on a gas grill. And it really did bring
a lot of flavor to the bird -- the dry, crackly skin really
soaked up a lot of the lime juice.

--
Mark Shaw contact info at homepage --> http://www.panix.com/~mshaw
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"Grown men are not comfortable explaining why they want to use the sniper
rifle on fictional dogs with speech impediments." -James Lileks