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Old 04-24-2011, 02:25 PM   #11
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I thank you ALL. Everyone has been very helpful I'm going to try some of these techniques. BTW,LindLou, I had washed and patted dry the beast I also, seasoned the thing. I don't know how I'm going to make this work as my fingers are crossed which hinders my mobility some. Everybody have nice & tasty day.
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Old 04-24-2011, 02:48 PM   #12
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Welcome to DC.

Josie
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Old 04-24-2011, 03:33 PM   #13
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The Zuni Cafe's dry brined high heat roasted chicken is easy and the best chicken you'll ever eat. They serve it with a bread salad made with drippings which is awesome if carbs are your friend.

http://smittenkitchen.com/2008/12/zu...n-bread-salad/

Dont bother basting a chicken or turkey. It doesn't make it moister (skin repels liquid) or crisper. And opening the oven a lot isn't a good thing.
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Old 04-24-2011, 04:20 PM   #14
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Thank you, SO much. I'm gonna try that.Sound Awesome
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Old 04-24-2011, 05:43 PM   #15
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Have you consdiered getting a Ronco rotisserie? Then you can (all together now) SET IT AND FORGET IT!
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Old 04-24-2011, 07:42 PM   #16
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Sir Loin

I have missed you!

Seriously!
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Old 04-24-2011, 08:37 PM   #17
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Very Good, Sir Loin?..A terrific Idea. But ,I had that one beat myself. I was going to run up to "Boston Market" & get one of those delicious Rotisserie chickens. I think there ONLY 8 or 9 Dollars with 3 sides!Thanks again.
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Old 04-24-2011, 08:38 PM   #18
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And I missed U too. Whatever THAT means..
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Old 04-24-2011, 11:19 PM   #19
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Very Good, Sir Loin?..A terrific Idea. But ,I had that one beat myself. I was going to run up to "Boston Market" & get one of those delicious Rotisserie chickens. I think there ONLY 8 or 9 Dollars with 3 sides!Thanks again.
My Boston Market closed, the space sits empty, even the signs have been removed.
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Old 04-24-2011, 11:20 PM   #20
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Sir Loin

I have missed you!

Seriously!

You've always known where to find me.
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