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The most overrated flesh ever, IMO.

I think I've roasted three in the charcoal Weber, for extended family Xmas.
That helps harden the skin and keep a lot of moisture inside.

But, I'd rather cook two large chickens, or beef - a whole rump or two big fillets. So I stopped.

Roast Chicken, French-herbed style! Butter, Dijon mustard, minced parsley, minced garlic and minced tarragon. All mixed together and smeared under the breast skin and out over the thighs. Skewered together before roasting.

You use a tablespoon to separate the skin and deposit the mixture.


Tim Bailey

Skeptical Measurer & Audio Scrounger

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