janice shell
14 minutes ago
I do too. Like Brussels's sprouts. And I, too, would use breasts. Skinless breasts. Theoretically, I like the idea of crispy chicken skin. But mine never comes out that way, unless I'm roasting a whole bird in the oven. And even then, it isn't ALL crispy. Nooo, it's like rubber.
harry crumb
19 minutes ago
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