Liveblogging a Roasting Chicken

This time, I am determined not to undercook it like last time. So far, it looks good. Don't know how much longer it should sit in there, but if it gets too dry, oh well. Smokes the kitchen up pretty bad, but whatever. Pictures someday, I swear.

As I was looking for suggested cooking times on the internet, I happened across this delightful gem:

"There's a BIG BLOODY SPOT ON MY CHICKEN!! IT'S NOT DONE! WHY ISN'T IT DONE??? THE THERMOMETER SAID IT WAS DONE BUT IT'S GOT A BIG BLOODY SPOT. A BIG. BLOODY. SPOT. RIGHT THERE. EEEEEEEWWWWWW!!!"

Here's hoping mine turns out pristine. (30 minutes of resting left)