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Old 09-19-2010, 06:34 PM   #11
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I think it will help. I have seen this method many times. Try it out and let us know.
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Old 09-19-2010, 06:35 PM   #12
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Depending on what I'm doing, I'll also use celery, carrots and onions as a rack for any meat, it make the best gravy!!! But it does tend to get very dark... so for presentation, for pot lucks, etc., I'll use the metal rack. If I'm cooking for others, I mean other than family or people that I know will enjoy, I go for the presentation, not my personal preferences.
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Old 09-19-2010, 06:44 PM   #13
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If the object is to have moist chicken I can't see that helping and I for one don't want greasy chicken.

I cook my chicken or turkey on a rack above water. Yes, true. The bird does not sit in the grease or fat and is always juicy and tender.
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Old 09-19-2010, 06:50 PM   #14
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It looks like we all have our favorite ways of cooking/roasting a chicken. Isn't diversity fun? If we all did everything the same way, we'd have nothing to talk about!
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Old 09-19-2010, 06:55 PM   #15
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Absolutely...vive la difference..
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Old 09-20-2010, 03:54 PM   #16
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If anything I would cook breast side up and then turn upside down to finish with breast in the juices. Though I nver do it. Also I wonder if there is a difference as far as chicken and turkey goes. I'm prety happy with cooking chicken breast side up, it is always moist. All together one really should have special talents to screwd up chicken. It is the easiest thing to cook.
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