I stick it in the freezer and use it for crab bait in the summer :) sorry - no other suggestion.

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 : )

One word....CROCKPOT! You could use it in any of the following recipes. The French Dip and the Shredded Beef freeze well, too so you could have some tonight and there'll be a future meal or two in the freezer! CROCKPOT FRENCH DIP SANDWICHES 2 cups water 1/2 cup soy sauce 4 whole peppercorns 1 tsp dried rosemary 1 tsp dried thyme 1 bay leaf 1 tsp garlic powder (had none so used 1 minced garlic clove) 3 lb boneless beef chuck roast, trimmed 8 French or sourdough rolls, split Combine water, soy sauce, peppercorns, rosemary, thyme & garlic in a slow cooker, stirring until well blended. Place roast in cooker & cover. Cook on high for 5-6 hours or until beef is tender. Remove meat from broth & shred with a fork. Serve beef on rolls. Pour broth in small bowls for dipping.~~ Good topped with Swiss cheese or sauteed onions, peppers or both. I like mustard on the rolls, too.~~ Posted by Ginger St. Thomas Crockpot Beef Stroganoff 1\-1/2 lb stew meat cut into cubes 1T cooking oil 1 lb fresh mushrooms, sliced 1/4c minced onion 2 cloves garlic, minced 1/2 tsp dried oregano 1/4 tsp salt 1/4 tsp pepper 1/8 tsp dried thyme, crushed 1 bay leaf 1\-1/2c beef broth 1/3c dry red wine 1 c sour cream 1/2c flour 1/4c water 4c hot cooked noodles or rice In large skillet brown the beef in hot oil, drain. In crockpot combine beef, mushrooms, onions, garlic, oregano, salt, pepper thyme and bay leaf. Pour in broth and wine. Cover and cook on low 8\-10 hours or on high 4\-5 hours. Discard bay leaf, and turn crockpot to high heat. Mix together sour cream, flour and water. Stir about 1 cup of the hot liquid into the sour cream mixture, return all to crockpot and stir to combine. Cover and cook on high heat for 30 minutes or until thickened and bubbly. Serve over noodles or rice. Serves 6 Slow Cooker Shredded Beef Tacos Serve this delicious taco meat with soft tortillas or hard taco shells and pass all the fixings. 1 1/2 pounds boneless beef chuck, cut into 3/4-inch cubes 3/4 cup bottled chunky medium-hot salsa 2 tablespoons chopped garlic 1 tablespoon (packed) dark brown sugar 1 tablespoon soy sauce 1/4 cup chopped fresh cilantro (optional) 1 tablespoon fresh lime juice (optional) Combine the salsa, brown sugar and soy sauce and pour over the meat in the slow cooker insert. Cover and cook for 8 hours on LOW or 5 to 6 hours on HIGH, or until the meat is fork-tender. I usually pour off some of the liquid. Shred the meat with two forks and stir in cilantro and lime juice if using. Posted by Opkikid 2/10 Linda

"I think if you wanted dry skin, use a hair dryer..." I have not tried this one but it seems as logical as the other techniques about which I have read. Another method is to leave it in the refrigerator, uncovered, for three hours. Apparently these ideas figure that dry skin leads to crisp skin but I am seeing that it only leads to tough skin and now with Baking Soda, soap tasting skin. I used to believe in "Good Eats" but I am reading that they tend to be more show and trendy rather than testing. After a few of these techniques, I doubt that the effort is worth it to dry the skin before roasting.