RobinM Recipe Reviews (Pg. 1) - (13705364)

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Rotisserie Chicken

Reviewed: Jul. 14, 2008
Yery good. Made a nice crispness to the skin. But I felt it lacked some flavor. So on the 2nd try I added some Brie cheese under the skin around the breast and then stuffed the cavitey with lemon wedges, thyme, basil, and onion wedges. Added a full burst of flavor this time. But with the Brie cheese in there it made it rather oily on the outside, So you'ld just have to either omit the cheese or the butter baste.
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