[JRandomFreeper]

I use them interchangably. Probably the way I was brought up, with yankees and normal people in the family. Some of that is regional. ;)

I'm going to debone the chicken after saving all the good bits like feet, offal, and bones for stock.

Then I will roll and tie it around the stuffing, similar to prepping a ballontine, but instead of poaching, I'll bake until 160F internal, rest it, and serve warm.

/johnny

[Focault's Pendulum]

I use them interchangably. Probably the way I was brought up, with yankees and normal people in the family.

Same here, except I never had a normal family. We were all a little berserk.

Jr. Try putting a small pan of water. or better yet, chicken broth underneath. It helps hold the moisture content for juicy chicken.

You can always crisp the skin under the broiler.