Scrappy, I'm sorry the news isn't better.

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OMG, I've been goingoinggoing since 8 am. Market, then out to Ellicott City for a haircut. Quick stop at Target and Kohls for some cardigany things (because the Great Cull made me realize the few I have left are in sad shape, but I do have lots of sleeveless and camis I can wear all winter.) Then haircut, which is shorter than in a while in anticipation of not getting another until Dec 1 (normal time would be right in the middle of my trip.) Briefly considered swimming in EC, but wasn't in the mood yet, so TJs, then home, THEN pool. Then I cleaned the first floor. Tore down the old shower curtains (2 on the tub, half ones on the upper part of the walls which aren't water rated) put up new ones, using those great 3M hooks for the walls. Looks so much better. But I really want new curtain rings. I need 24!

And now, I've caught up on the day's internet, I've been moving for 13 hours straight and I need my 3rd shower of the day. Which I'm going to go take now....

Since I was going by temperatures, I was assuming a hotter oven would just mean I'd turn it off sooner--I hit the targets in the recipe after 25 minutes, and I just followed the instructions from there. The thighs would sear more--that'd change, but I wasn't thinking the cooling would be greatly affected.

Oh, and fuck--when they say tuck the wings underneath--I did, but during the plumping with juices bit, they totally sprang back out. What's even the big deal there, and how do you origami the bird so firmly they don't move?

Right--I should be eating more and surfing the web less.

Tucking the wings and trussing the legs just make the whe thing more compact, which helps keep the cooking even across the bird. I don't always bother, though, and it still comes out okay.

In Ratio, there's a roast chicken recipe hidden in the section on beurre manie that's similar, except you preheat the empty oven for 25 minutes, put the skillet and chicken in together and roast for an hour. Then you pull the chicken out to rest and make sauce out of the bits that stick to the pan. That might work better for you? About as fast and easy.

Eta he also mentions bringing the ends of the string you use to truss the legs "around the chicken, over the leg and wing, and tying at the neck" which should keep the wings from popping out, at least.

I'm pretty sure I will never cook a recipe so fussy. I'm all about roasting a bird at (I think) 425 for something like 45 minutes, flip, 45 more. Or maybe it is 30. I always have to look it up. It's never done me wrong.

Aveda makes Loki try to eat my haid: [link] The face is involuntary.

Yeah, that described method is how I truss, I think. However, I'm not fussy about it, as noted by my punk rock goose, which was trussed with safety pins and a shoelace with the aglets cut off.

Scrappy, I'm so sorry about the news. But I'm glad you could be with your mom right now.

I should be eating more and surfing the web less.

That was the plan, Stan.

I always roast my chicken by temperature. I hate cutting in and having the juices run red, and I hate when it's overly dry.

Were there really people who cried the time "ten o'clock and all's well"? When would that have been, era wise? Town criers? Something military?

That was the plan, Stan.

I did eat! A chicken leg! Your master plan was...at least partially successful. I thought long and hard about a piece of bread, but I'm out of anti-nausea meds, so I'm having fizzy lemon water instead.

Were there really people who cried the time "ten o'clock and all's well"? When would that have been, era wise? Town criers? Something military?

I've always associated it with colonial America, but I have no idea, actually.

I thought long and hard about a piece of bread

Next, we introduce vegetables ...

I've never under or over-cooked a bird. So either I'm not very picky or I just have found my zone. Well, last time I cooked one, as I haven't done one in this house (3 years) and I'm still figuring out this oven. It's not terribly consistent.