“It’s a full bird. Stuffed with ham, topped with gorganzola.”
– Waiter, “Seinfeld”, The Wink

Well, not quite, in this case. Here is our Thanksgiving chicken this year, my first experience with cooking a full animal, I believe.

Cook for five hours at 250 degrees. The meat falls right off the bone. Delicious! Plus I made awesome gravy with the drippings.

I’m starting to get good at this cooking thing.