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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"
Reviewed Braised Escarole with Garlic and Lemon
"Definitely only for palates accustomed to bitterness. Maybe blanching then braising for a shorter time might help. One cup of water/broth is enough."
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