With dove you need to make sure it doesn't dry out during cookingI like to stick a lime in its cavity and then cover it with some kind of fat - either bacon, butter or duck fat if you have it. Pull the skin away from the meat around the breasts and stick some fat underneath.
It really is only a minute or two between perfect and dry as shit, so keep an eye on it. Don't go higher than 160C.
(It really is only a minute or two between perfect and dry as shit, so keep an eye on it. Don't go higher than 160C.
gronkpan @vomitinglarry.bsky.social,
Tue 23 Apr 2013, 15:54,
archived)
Good advice
Wasp Box like a nervous random stranger at a glory hole,
Tue 23 Apr 2013, 16:03,
archived)
hahahahaand finally garnish it with a nice olive branch
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alpaca muffalo bozzerella,
Tue 23 Apr 2013, 16:07,
archived)
Can I tie the legs together? That's fancy eating.
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atomic A-bomb-a-nation,
Tue 23 Apr 2013, 16:27,
archived)
I got the same instructions from the rescue center.
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cowcat Bituminous squeegee,
Tue 23 Apr 2013, 17:13,
archived)
haha you bastard :D
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Yo 'Ho of Charlie mass-market saucetrepreneur,
Tue 23 Apr 2013, 20:14,
archived)