My main question is the simplest: what's the ideal internal temperature for a whole cooked chicken? I just compared cookbooks and other sources; some say 140 degrees (James Peterson, who I normally trust with my life, but this seems pretty low) most say 160 or 165; one says 180! I like my chicken moist, with a crisp browned skin (who doesn't) but I don't want to die from it. Also, what do you see as the pros and cons of these methods: 1) oven cranked to 500 degrees all the way through, legs toward the hotter back side of the oven (according to Barbara Kafka). 2) 425 degrees the whole time, with a trippled sheet of foil over the breast meat for the first 15 minutes (Peterson). 3) 450 degrees for the first 10 minutes; 350 for the rest of the time, turning the bird twice (Alice Waters).