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Monday, March 27, 2006 

3 ways to roast a chicken

This article from Erica Markus appears on the Charlotte.com website, though it appears it originally appeared in Newsday.

She tells us one of the pitfalls that many people encounter when it comes to roasting chicken:

Chicken is made up of two types of meat that cook at different rates and are considered "done" at different temperatures. Dark meat needs to get to 180 degrees; breast meat is best at 160 degrees. The shape of the bird isn't conducive to even cooking -- it's thin in some places, thick in others, with protrusions of different dimensions and a big hole in the center.

To get around this problem, she has instructions for roasting chicken three different ways, and says all you need is olive oil or butter, salt and pepper and a 2.5 to 4 lb bird. The methods which are detailed further in the article are these:

Cast-iron chicken

Butterflied roast chicken

Rack-roasted chicken