Reply #3: Easy to make. Sadly, they don't come with their innards, [View All]

[Rabrrrrrr]

which is great for people who want ease - but some of us like hearts, gizzards, and livers.

Anyway - all ya gotta do is sprinkle 'em with salt and whatever spices you like, bake them at 350 for 20 minutes on their backs, then 20 minutes on their breasts, then turn the oven to 425 and do another 20 minutes on their backs - gives 'em a nice crispy skin.

Yummy and easy!

One can also shove herbs and spices under the skin and get real fancy, even putting some butter or truffles in there. I don't usually feel like taking that much time, though.

And then of course one must let them rest, like one would with any meat, before cutting.

I also like to do the trick of cutting a little slit on each side of the back where the butt is, and tuck the end of the legs into that slit so that they don't open up. You can also twine them to keep them wrapped tight and whatnot, but again, i don't usually feel like taking that much time.

If I had guests, I would.