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[quote=Anonymous]The most important thing is to cook by temperature, not time. Remove from the oven at 155, with a target temperature from carryover cooking of 165. Let it sit out an hour or so before cooking. Be sure to let it rest 15-20 minutes so everything can relax and all the juice doesn’t just run out with the first cut. Chicken (especially US mass market commercial chicken) is pretty tasteless. Don’t be stingy with the salt beforehand. Put some aromatics and/or herbs in the cavity before cooking. [/quote]
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