the long processing time and the low viscosity of soups allows a lot of wiggle room. Agree. As Annie explained above it is the long pressure canning time that makes it safe. So 2 cups or 3 cups only affects the density, the consistency of the soup as it goes into the jars and the long processing time allows for different consistencies. "the timing is for the chicken broth. 2 cups or 3 cups, it's still just chicken broth and the time required to can it doesn't increase whether you are canning 2 cups or 20 cups." Depending on the amount of vegetables I roast, I often use even more broth since I want it to have a ready-to-eat consistency when opened. I don't want to have to dilute it even more after opening. Dave

terri whoever invented the SC mode is TOPS in my book! Kicky I have made this chicken by Ina many times. I already cooked the chicken and it turned out great. I was just not sure with it being larger and my them. being broken (which was replaced as of yesterday - I can't live without it). Perfect Roast Chicken Copyright, 1999, The Barefoot Contessa Cookbook, All rights reserved 1 (5 to 6 pound) roasting chicken Kosher salt Freshly ground black pepper 1 large bunch fresh thyme, plus 20 sprigs 1 lemon, halved 1 head garlic, cut in half crosswise 2 tablespoons (1/4 stick) butter, melted 1 large yellow onion, thickly sliced 4 carrots cut into 2-inch chunks 1 bulb of fennel, tops removed, and cut into wedges Olive oil Preheat the oven to 425 degrees F. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top. Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables Recipe Summary Prep Time: 20 minutes Cook Time: 1 hour 30 minutes Inactive Prep Time: 20 minutes Yield: 8 servings

And here is Barbara Kafka's high heat method, from her great cookbook "Roasting": Simplest Roast Chicken 5- to 6-pound chicken, wing tips removed Freshly ground black pepper, to taste Kosher salt, to taste I lemon, halved 4 whole garlic cloves 4 tablespoons unsalted butter (optional) 1 cup liquid for deglazing (optional) : chicken stock, fruit juice, wine, or water Place rack on second level from bottom of oven. Heat oven to 500°F. Remove the fat from the tail and crop end of the chicken. Freeze the neck and giblets for chicken stock. Reserve chicken livers for another use. Stuff the cavity of the chicken with the lemon, garlic, and butter, if using. Season the cavity and skin with salt and pepper. Place the chicken in a 12 x 8 x 1 1/2-inch roasting pan breast side up. Put in the oven legs first and roast 50 to 60 minutes, or until the juices run clear. After the first 10 minutes, move the chicken with a wooden spatula to keep it from sticking. (Figure it will take a total of about 10 minutes per pound.) Remove the chicken to a platter by placing a large wooden spoon into the tail end and balancing the chicken with a kitchen spoon pressed against the crop end. As you lift the chicken, tilt it over the roasting pan so that all the juices run out and into the pan. To make a sauce, pour off or spoon out excess fat from the roasting pan and put the roasting pan on top of the stove. Add the stock or other liquid and bring the contents of the pan to a boil, while scraping the bottom vigorously with a wooden spoon. Let reduce by half. Serve the sauce over the chicken or, for crisp skin, in a sauce boat. If there is no lemon, garlic, or butter on hand, roast the chicken without them. Or play. Use peeled shallots or a small onion, quartered. Add some leaves from the top of a bunch of celery, a couple of sage leaves, or a Bay leaf. Try a few juice orange or blood orange wedges. Vary the deglazing liquid to change the flavor of the gravy or to match what's in the bird. Basic Chicken Stock-or canned-is the starting point, but use part wine-whatever is left over, red or white-or a little vermouth. Make one third of the liquid orange juice if oranges are in the bird. This is not astrophysics. Have fun.

I did initially, breast side down, then midway through baking breast side up. Stopped doing that as it's something of a hassle and the chickens were fine... but last time I did turn it - my personal experience was that it was far more moist throughout - I had forgotten how much more, and makes for better leftovers, but that's just my opinion. I do cook mine in a CSO (cuisinart steam oven), and still have to cover the breast area with foil so it won't get too dark. Islay, my DH wants to marry you ; ) Bacon. I think that's all I need to say : )