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Joined Date: Nov 14, 2012
Reviewed Chicken in Milk
"This is my favorite way to roast chicken. Tightly cover the pan while the bird roasts so that more fragrance and flavor permeates the meat; this also eliminates the need for basting. After it's done and while you're slicing the meat, simmer the sauce with a generous sprinkling of flour - it's so much better thickened. I use an 8-pound roaster, qua"
"Definitely only for palates accustomed to bitterness. Maybe blanching then braising for a shorter time might help. One cup of water/broth is enough."