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(
rob, Sun 1 Apr 2001, 1:00)
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Agreed.Give the breasts a regular coating of juice.
(, Wed 15 Dec 2010, 14:11, 1 reply, 15 years ago)
Stuffing inbetween the skin and breastswith a layer of bacon on top, tented in foil, take the foil and bacon off for the last half hour of cooking.
Sorted.
(, Wed 15 Dec 2010, 14:18, Reply)
don't necessarily need the stuffing in therebut the foil and bacon plan is the one I follow. Leave the bacon on when the foil comes off though so you get ultra-crisp, saltastic bacon
(
Vipros. clever got me this far, then tricky got me in, Wed 15 Dec 2010, 15:23,
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