Starkizzer

Oh thanks for that addition! I didn't know they lowered the temp standard. I still cook my chicken till about 180 because every time I cook for any less I still get blood spots, could just be due to crappy apartment oven.


*Extra note: all of my marinade had been added within an hour and I would pull the liquid from the pan to baste with for the rest of the time. This let the chicken cook in the beer and be basted as well. The lower part of the chicken was awesome and the breast stayed really moist.

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Frivolity, at the edge of a Moral Swamp, hears Hymn-Singing in the Distance and dons the Galoshes of Remorse. ~Edward Gorey