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Old 10-13-2004, 09:53 AM   #21
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DEb - lol - do you know about the '5 second rule' in restaurants? If you can get it up off the floor in 5 seconds, it's fine!
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Old 10-13-2004, 09:59 AM   #22
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Yep - I've used that rule - most recently on a steak [must use tongs, not fingers....] it's just the idea of all that 'stuff' to clean up that makes me hesitate!!!
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Old 10-13-2004, 08:29 PM   #23
 
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Hi Deb

You've got the idea, one skewer thru the wings and breast, another through the thigh meat, so you are supporting with a maximum of bone structure.

When its time to flip, grab both ends of one skewer, dragging the bird to the opposite end of the pan and continue til your just setting the skewer back on the side of your roaster...pretty simple....BTW I use oven mitts! (Skewers are HOT!!)[/i]
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