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[quote=Anonymous]My husband makes a perfectly roasted chicken. He puts oil and salt on the skin, and use boxed stuffing. Roast sealed for 2 hours at 350, then lift the top and roast for another 30 minutes at 400 for crispy skin. If I want extra crispy skin, I ask him to broil it for 10-15 minutes and check to make sure it is not burning. It is better than any roast chicken I have had so far, including restaurants. [/quote]
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