I modified the recipe a bit, starting out breast down over about a cup of chicken broth/water and tightly covered with foil. About half way through, while basting, I turned the birds breast-side up and recovered. Just before serving, I uncovered and browned the breasts in a 400-degree oven.

BTW, my husband insists that vinegar is like wine–don’t cook with it unless you like how it tastes to begin with as the flavors concentrate in cooking. I guess I once made some version that he didn’t like.

This execution was heaven…much prefered to the Tur-duck-hen also served.