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Free range bug eater. 36 hr dry brine uncovered in the garage refer with salt and pepper. Modest sprinkling of herb de Provenance in the cavity. Spin with a hint of cherry at 375. Finish at 400. Sometimes, I impress myself. Had to fight the better 3/4’s for the salty, crispy back58423A88-9457-4509-84F7-CCFC07E80D21.thumb.jpeg.bb31493f2a0e158ef1cf4610eab2d287.jpeg

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