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@Big_Ted
Reading the above I’ve done guilt but insufficient to put me off this morning’s effort.
I had intended to roast the chicken but temperature seemed to stay unwaveringly at 150 so persuaded myself that it was a deliberate attempt to get a smoking v roasting collab.
I had a go at seasoning under the skin - garlic powder, salt, chilli flakes, chipotle and lime - and then wanted some salt, chilli flakes, chipotle and lime on the skin with a good drizzle of olive oil to finish. Left it going for a completely random 90 minutes when my wife came out with some sage and rosemary paste she’d got left over from something else - figured ‘why not?’ and basted for a final 30 minutes (again, random).
The result was really good, moist flesh that was salty and spicy and similar with the skin, whole thing was devoured in minutes.
Would definitely do again if only I knew what I actually did
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