How do you cook yours?
Breast up or breast down?
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In the oven I start with the back up for most of the cooking. Depending on the size of the bird, it may get rolled on each side as well for a short bit. Then finish breast up.
As with many other things, it becomes a matter of individual preference. In our house we all like the breast skin nicely brown, but no one is fussy about the bottom of the bird. So I plunk it into the pan breast up, lid on, for the entire time. Everyone's happy.
I'll just add some to grace reply. It all cooks the meat well together with a nicely brown or crispy brown skin when the breast is up. :)