You should ALWAYS truss your roast chicken

[Red Water]

It allows the bird to roast evenly and keeps the breast moist. All good chefs agree on this.

[barrybueno]

[Sir Charlie of Nicholas]

Thighs should be medium rare, breasts just cooked through.

Salmonella Russian roulette, that's the game for me.

[arse-nick (avid-analogue-addict)]

I'll cook it two thirds of the time on it's back, to allow the breasts to stay moist, turning over for the last twenty or so with the oven turned up a few notches, to colour and crisp.

[Red Water]

:bow: :bow:

[Sir Charlie of Nicholas]

Americans know nothing from cooking.

[barrybueno]