Originally Posted by Old man- New quilter
Your method has raised an eyebrow. I might try it with a few chickens later ( changing the cooking time of course ) Not to steal any of your thunder, I brine mine and roast it breast side DOWN. Don't give a rip about the momentary "beautiful brown breast skin". I want moist breast meat and this does it every time because the juices flow down when cooking and you can almost DRINK the meat.
oh my Goodness, old man-NQ. You can have All the thunder you want! lol... Your version sounds yummy. I like this method because of the three-hour thing. And because I never have to guess whether the bird is done or not. I'm a terrible guesser. :-)