Quote:
Originally Posted by Sweetpea
You know, I rather like to bake chicken while it's still frozen... It becomes more tender then (as you'll close the outer skin while the juices can't escape yet). Just finish it off slower, so the insides can heat up (and be cooked properly).
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[putting Sweetpea's name on list to visit on Christmas Eve - to empty the stockings and remove all presents]
[my juices are just fine, thank you very much!]
