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Rotisserie chicken part deux
Â*I let it cook longer this time . Fall-off-the-bone tender and the flavor is incredible . I sprinkled it liberally with season salt before I put it on , then basted with a white wine/olive oil/season salt mixture . It looks like around 18-20 minutes/pound is what this machine likes - no temp control , just HOT . -- Snag Yes , I'm old and crochety - and armed . Get outta my woods ! |
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