On Thu, 21 Apr 2011 12:15:35 -0700 (PDT), aem
wrote:
I don't even bother with butter anymore. I want brown, crispy skin,
not pale, flabby skin. When I roast a whole chicken vertically in the
oven, that's the one time I use convect - and high heat, at least
400F.
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I love cooking with...