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re: For my 30,000th post...a question about roasting a chicken
Posted on 3/27/15 at 12:48 pm to BayouBlue386
Posted on 3/27/15 at 12:48 pm to BayouBlue386
thickly slice some onions crossways (think onion rings) and place them under the bird in the roasting pan. They keep the bird off the bottom of the pan and sort of confit as the fat renders. may be my favorite part. wrapped in some crispy skin with a piece of meat...sheeeiiiitt.
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