Quote:
Originally Posted by JJ 911SC
Baza
Pretty well as per the recipe you found. I use Montreal Chicken Spice and shake the bird with it in the bag.
Check the chicken temperature after 60 minutes. I never had one more than 60 minutes at about 300, so 90 minutes may be a bit long but it would never get dry.
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JJ:
Thank you - I have some of that Montreal seasoning...cool. I'll post the result unless it turns out ugly!
Thanks again!
