| http://www.w3.org/ns/prov#value | - i left it for hours at a 300 and then gave it a good browning at 400 until it was just right. it was amazing; crispy, juicy, delicious. i made a gravy from the neck (i passed on using the liver, i have an issue with filter organs, and cooking the heart is something that i just can???t do) and some yummy spices, with carrot and onion. so good??? here is a picture of the finished bird.
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