of chicken roasted in a cylindrical clay oven, a tandoor, and prepared with yogurt and spices. The Levantine Arab shawarma, Turkish döner kebap and Greek gyros can be made from a variety of meats, one of which is chicken. The Taiwanese version of shawarma, shāwēimǎ (Chinese: 沙威瑪), is nearly always chicken. Oven roasted chicken is often served in the United States for special family meals including holidays such as Rosh Hashanah, Christmas and sometimes Easter or Thanksgiving. Considered a "comfort food" by many, oven roasted chicken had a resurgence of popularity in the mid to late 1990s as more restaurants and recipe publishers started to refocus on classic American fare. The basic roasting process involves removing the neck and giblets from the cavity, trussing the bird and folding the wings underneath, seasoning the skin and/or cavity, and then placing the bird in a pre-heated oven. The bird should be basted regularly, and is considered done when a meat thermometer registers 170°F for white meat or 185°F for dark meat. It is commonly stuffed with oyster stuffing, chestnut stuffing or potato stuffing, or other varieties of stuffings. Chicken under a brick is a manner of preparation in which the chicken is weighed down by a brick or other heavy object. See also List of chicken dishes List of fast-food chicken restaurants List of spit-roasted foods References Chicken dishes German cuisine Austrian cuisine