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Reply to "need help making inexpensive chicken stock "
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[quote=Anonymous]PPS - I also dislocate the wings, straighten them out, and bring them to the back of the chicken and hook them around each other. Hard to explain, easy to do. Then the wing tips, instead of drying out, get a head start cooking in the pan juices, and the meaty parts are very succulent. Spatchcocking/butterflying does work well, but I'm usually just trying to get the darn thing in the oven so I can get a glass of wine and put my feet up for a minute. [/quote]
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