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I made a whole roast chicken today, but I covered it will foil and put a thin layer of boiling water at the bottom so it steamed for first 45 mins, then baste, uncover and roast.
When all liquid dried out, I basted again with the oil and then let it roast some more, then cover and relax for a time.
One must make a mark in this world, if I am remembered for anything, let it be cheese and crackers...
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