Hi to everybody on RFC,

I'm wondering if it is necessary to baste while roasting. Are there
some sort of meat that definitely need basting? Most importantly,
what does basting add to the finished product? Sometimes people
recommend that one should rest a roasted bird before cutting - is this
necessary for all meat?

Lastly, you see those supermarkets / fastfood store that have chicken
roasting machines - well I never see them baste their chicken is it
because the rotation sort of replaces basting?

Many many thanks to all.

Ada