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roast chicken - undercooked spots

By : | 0 Comments | On : October 11, 2017 | Category : Recipes

I’ve made several attempts at roasting a chicken. I have a convection oven. I always truss, and I rotate the pan a couple times during cooking. I use a calibrated leave-in digital thermometer and roast until the thigh is 165-170F. Juices run clear where I poke Reading More May Cause Envy…  

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