becoming overcooked before the rest of the bird is done.
Usually we recommend a moderate temperature of 350 degrees
for whole birds and 375 degrees for parts. If you are in a
hurry and want to use a higher temperature, then shield the
wings and legs by wrapping them with aluminum foil if
they're starting to become too brown.
How much should I allow for shrinkage when cooking chicken?
For each 3-ounce serving of cooked poultry, buy an
extra ounce to allow for shrinkage and an extra two ounces
to allow for bone.
If I want to use different parts of the chicken from what
the recipe calls for, how do I go about making
substitutions?
This table should help:
Name of Part Approximate No. to Equal One
Whole Chicken Whole breasts 3
Half breasts 6
Whole leg (thigh and drumstick) 6
Thigh 12
Drumsticks 14
Wing 14
Drumette (upper part of wing) 24
When using cooked chicken, allow one pound of whole
uncooked chicken for each cup of cooked, edible chicken
meat.
How do you truss a chicken?
HERE HAVE ILLUSTRATION SHOWING HOW

What's the best way to carve a chicken?
HERE HAVE ILLUSTRATION SHOWING HOW