I'm using cooks illustrated method, long and slow with breast down for first half followed by raising the temp to finish browning - their recipes usually work well for me
Goodness that sounds awesome
will try that!
That's what I made this weekend - first time cooking a whole chicken but it was worth it!
very happy with my cast iron cookware. It's opened up a lot of new opportunities for cooking, which is great since I've been cooking for at least 7-8 years by now.
Now if I can learn how to brown the skin better... I'll learn that in time, once whole chickens go on a deep sale again. I also need to learn how to carve chickens better but at the moment I have really crappy knives and I won't be getting a nice set anytime soon. But it tastes good, no matter how poorly it's shredded.