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Post by concrete on Dec 24, 2009 3:08:54 GMT 10
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Post by dlslith on Dec 24, 2009 5:59:55 GMT 10
I always de-bone mine before I cook it. I roast the carcass to a deep brown, for the stock I use in the gravy and dressing. Cooking the breasts, thighs, wings and drumsticks on their own cuts the cooking time in half, and there is never any disastrous carvings, as you are fully able to see the grain to make a smooth slice. Plus clean-up's a breeze
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