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2 recipes tagged Chicken

Stock from a roast carcass, held at a bare simmer for hours so it stays clear, and what the onion and tomato soups both ask for.

A whole chicken salted and left uncovered in the fridge before roasting hot then moderate, so the skin crisps and the breast stays juicy.

1 hr 40 minServes 4

Main coursesDinnerChicken

by quietgecko