SportsLine Week 10 AFC West Picks: Vikings-Chargers 'Will Be A Very Tight Game,' Says Larry Hartstein
The Broncos, Chargers, Chiefs, and Raiders all head into Week 10 with five wins, as parity rules supreme in the AFC West.
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The Broncos, Chargers, Chiefs, and Raiders all head into Week 10 with five wins, as parity rules supreme in the AFC West.
An alleged robber was shot Tuesday inside of a home he is suspected of targeting.
Sacramento police records show there have been 11 fatal hit-and-run collisions in their jurisdiction to date this year, and only one of those has resulted in an arrest.
A popular Sacramento pool hall is back in business after it was shut down for three years over a controversial ADA lawsuit.
Golden 1 Center welcomed its largest concert crowd since the start of the pandemic back to the arena Wednesday for a Harry Styles show.
The city of Lathrop is building a police department from scratch, and it has turned to TV advertising to recruit officers.
Two Sacramento mothers share their experiences breastfeeding their children to ensure they receive COVID-19 antibodies.
Thanksgiving is right around the corner and that means charities and businesses that donate are prepping now to deliver.
Roseville was named among the top 10 U.S. cities for military retirees by a new study.
It got us to chuckle a little.
Actors Lacey Chabert and Scott Michael Foster talk about their exciting new romance series.
Patches is available for adoption at the Stockton Animal Shelter.
Molly Riehl is in the kitchen with Chef Allyson Harvie. Chef Allyson’s Favorite Roast Chicken Serves: 2–4 Ingredients 1 whole chicken (2½–4 pounds), preferably free-range Kosher salt Freshly ground black pepper 4 sprigs fresh thyme (optional) 2 tbsp unsalted butter Method Preheat oven to 500°F. Remove giblets and pat the chicken very dry inside and out with paper towels. Dry skin is the key to crispness. Salt and pepper the cavity. Truss the chicken by flipping the wings underneath and slicing the skin to tuck the drums inside. Generously season the outside with kosher salt (about 1 tablespoon) and pepper. The skin should have a visible coating of salt. Place the chicken in a roasting pan or oven-safe skillet. Roast 30 minutes at 500°F and then drop oven temp down to 430°F for 25 minutes, without opening the oven and without basting, until the thickest part of the breast reaches about 155–160°F and the thighs are 175–190°F. Carryover cooking will finish the bird while it rests. Remove from the oven and let rest 15 minutes. Add the thyme to the pan juices. Carve the chicken and serve with the juices. Key Tips Dry the bird thoroughly before roasting. Use more salt than you think you need. Roast at high heat. Do not baste; moisture softens the skin.
Sade Browne tours a $9 million property in Placerville.