In article >,
(PENMART01) wrote:

> Katra says:
> >
> > "Ray" wrote:
> >
> >> Made a roast chicken for the first time today
> >>
> >> The bird I had was 6 pounds.
> >>
> >> I cooked the chicken at the initial temp of 425 for 20. by
> >> the end of the cooking time (90 minutes) there were virtually no drippings
> >>
> >>It seemed that the breast meat was cooked pretty
> >> well, but the legs and thighs could probably have used about 10-15 more
> >> mins. Also, the skin did not come out crispy
>
> >
> >350 degrees, 10 minutes per lb.
>
> Nonsense... yoose wanna make folks sick. You know nothing abouit cutting
> boards and even less about cooking chicken. Roasting a 6 pounder at 350F
> requires 20-25 minutes a pound a minimum of 2 hours, probably more like 2 1/2
> hours.
>
> http://www.perdue.com/athome/product/chxwhole.asp
>
>
>
> ---= BOYCOTT FRENCH--GERMAN (belgium) =---
> ---= Move UNITED NATIONS To Paris =---
> Sheldon
> ````````````
> "Life would be devoid of all meaning were it without tribulation."
>

Only if you like dried out, overcooked crap for a meal. :-P

Ick!!!!!!!

K.

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