I roasted a chicken; turned out great. Stuffed the gullet with a wad of rosemary and thyme, gave the bird a rubdown of olive oil, salt, pepper, and sage, then shoved the probe of the wireless thermometer (second pic down on left) into the breast and baked at 325 til the bird reached salmonella-killing temperature (180F). Crispy skin, juicy meat. Yum.
Also roasted parsnips, carrots, and garlic, although did that in aluminum foil on the bottom rack.
The wireless thermometer seemed like an unnecessary luxury when I bought it, and I guess it still is, but the nice thing is that I don't have to be in the kitchen for two hours monitoring the progress of cooking meat. Thus, I could watch the Selection Show today and see my Buffs given an opportunity to Dance.
