Sticky Chicken - did this happen to you?
First of all, WOW, what a fantastic recipe! My family ate like fiends tonight at dinner - many thanks! Mmmmmmmm!
One unusual development, however - I was surprised to see, after about two hours of roasting, that the skin had split across the breast, exposing the meat. Never seen that before, but never cooked chicken like this, either. My chicken was over seven pounds (biggest one I could find), and I will say that I didn't have enough juice early on to baste according to the instructions. Basted as soon as I could. Anyone else have that happen? Any way to avoid it, or should I just chill out?
I was a little worried that the meat would dry out where it was exposed, but that was not the case at all - it was all tender, succulent and delicious!! Many, many thanks for a recipe that is destined to become a classic in our family!