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Reply to "perfect roast chicken"
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[quote=Anonymous][quote=Anonymous]Either dry brined in salt or soaked in buttermilk for two days beforehand. Then put butter on it (if dry brined, no need if buttermilk) and 425 until it reaches 165. Incredible juicy chicken. [/quote] You soak the whole bird in buttermilk? Interesting![/quote]
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