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Beer Butt Rosemary Chicken

Reviewed: Nov. 27, 2013
I tried this recipe and it was good but I improved on the recipe a little. One thing I think it needed was a good brine before cooking. Also I find the insertions beneath the breast to be unnecessary if the cavity is properly closed. Use butchers twine to hold the wings behind the bird to prevent burning. I also start the oven at 500F on broil to quickly sear the birds skin shut then reduce the heat to 350 until thoroughly cooked.
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