Dec. 17, 2011 8:44 pm
Updated: Dec. 18, 2011 5:22 pm
my basic recipe for roasted or gchicken is just the best. butter, white wine, parsley, rosemary and thyme has served me well for a life time. it never fails to please. the skin of the bird is alwauys crispy and the bird always remains moist and juicey.
i would reccomend this simple thing…
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