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<blockquote data-quote="TAFKAP" data-source="post: 5260597" data-attributes="member: 7776"><p>Only ever cooked one, and it was fantastic. Plucked, scalded, and waxed. Skin as clean as a baby's butt.</p><p></p><p>Salt & pepper over night all over the thing like you're roasting a chicken. The next night, cut some orange wedges and an onion, and packed it in the cavity. Roasted in a 350° oven until the breasts hit 120°. Pulled it out and rested for about 20 mins. Carved the breasts off.</p><p></p><p>Pop the breast-less carcass back in the oven to finish cooking. While it's cooking, warm a skillet on medium heat, and sear the breasts skin-side down until the skin is crispy. Flip and sear the backside for a minute.</p><p></p><p>Let it all rest, then butcher the legs & thighs. Slice the crispy skin breast and serve. Save all the fat & drippings for a dipping sauce.</p></blockquote><p></p>
[QUOTE="TAFKAP, post: 5260597, member: 7776"] Only ever cooked one, and it was fantastic. Plucked, scalded, and waxed. Skin as clean as a baby's butt. Salt & pepper over night all over the thing like you're roasting a chicken. The next night, cut some orange wedges and an onion, and packed it in the cavity. Roasted in a 350° oven until the breasts hit 120°. Pulled it out and rested for about 20 mins. Carved the breasts off. Pop the breast-less carcass back in the oven to finish cooking. While it's cooking, warm a skillet on medium heat, and sear the breasts skin-side down until the skin is crispy. Flip and sear the backside for a minute. Let it all rest, then butcher the legs & thighs. Slice the crispy skin breast and serve. Save all the fat & drippings for a dipping sauce. [/QUOTE]
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