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Healthful Living / Natural Treatments
roast chicken
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<blockquote data-quote="GoingNorth" data-source="post: 669605" data-attributes="member: 1963"><p>I eat large amounts of garlic. I often surprise people by the amount of garlic I use.</p><p></p><p>Not because my food is overwhelmingly garlicky, but because it isn't. People don't seem to know that slowly cooked, garlic becomes sweet and subtle.</p><p></p><p>In my case, it's a cultural thing combined with loving the stuff. Unfortunately, due to reflux, I can't eat large amounts of raw garlic anymore. Still eat large amounts of cooked garlic, though.</p><p></p><p>I start a chicken or other oven buzzard at a high temperature breast down for a bit (time depends on type and size of buzzard) and then lower temp and turn breast up. What, if anything put in cavity, and how it is basted again depends on type, fat content, etc.</p></blockquote><p></p>
[QUOTE="GoingNorth, post: 669605, member: 1963"] I eat large amounts of garlic. I often surprise people by the amount of garlic I use. Not because my food is overwhelmingly garlicky, but because it isn't. People don't seem to know that slowly cooked, garlic becomes sweet and subtle. In my case, it's a cultural thing combined with loving the stuff. Unfortunately, due to reflux, I can't eat large amounts of raw garlic anymore. Still eat large amounts of cooked garlic, though. I start a chicken or other oven buzzard at a high temperature breast down for a bit (time depends on type and size of buzzard) and then lower temp and turn breast up. What, if anything put in cavity, and how it is basted again depends on type, fat content, etc. [/QUOTE]
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