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Apr 17, 2011 in Food Network Community Toolbox on FoodNetwork.com
“This is a simple and very tasty recipe.
The only variation I did was brine the hens overnight in water, salt, sugar, and tarragon overnight before making.
The hens I got were on the large side and therefore cooked them about 20 mins per side.
The gremolata didn't wow me eating it raw but on...”