Chicken Take #2.

Standard

Getting warmer but I’m not there yet.

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The method: wash bird, dry bird, butter bird, salt and pepper bird, cram lemons in birds, tie up bird, and broil bird on a rack. 

The results: a moist chicken with great color and skin, and a decent flavor. But I found it lacking. I know if I had brined the bird it would of helped but I don’t want to have to do that every time I want to cook a chicken. Brines are a lot of hassle and take too much planning. So I’m thinking and I’ll try not to hurt myself with said action. Ha!

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