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Reply to "perfect roast chicken"
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[quote=Anonymous]Easy and literally perfect everytime: 1. Dry brine by peeling some skin back at various places and place a heft amount of sale all under the skin. Put skin back 2. Salt, pepper and paprika on the outside That’s it. 99% of the time I make it right away but you can dry brine it and keep it in the fridge til you are ready. [/quote]
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