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Cindy (cyalexa)

I make a slight variation of this recipe on a regular basis.

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Joined: Jan 13, 2012

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Posted to Thread #22204 at 9:42 pm on Jun 2, 2012

I brown only the back, add my aromatics and herbs, stir them around a bit, cover tightly and cook in a slow oven. The result is thoroughly cooked, unctuous dark meat and properly cooked juicy white meat. The sacrifice is crisp skin but it is a healthy sacrifice as the skin goes into the stock instead of my stomach. As an added bonus, I brine, brown, roast and make stock in the same large oval LC - minimizes dish washing.


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