Quote:
Originally Posted by DominiqueDomgaard
There was a lot of stewing in one's own juices, Mrs. White.
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That is the best way to roast a bird, indeed. Obviously, with loads of garlic, hot pepper (carolina reapers are one of the best these days, although I do prefer the rocoto pepper flavor), salt, and some cumin. Cover with foil and let it "stew in its own juices" (to use your words) at 350 F.