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Nom Nom Nom.
This is the fantasy Sunday supper dish, the big oval platter of a succulent roast something— leg of lamb, turkey, snapper in a salt crust, or even lobster—surrounded by seasonal vegetables. It’s said that the great test of a home cook is the ability to pull off a perfectly roasted chicken, with crispy skin and tender, juicy meat, and we admit that it does take practice. What to buy: For this recipe, use two small birds, called fryers, each around 2 pounds; they can be ordered from your butcher. Serve one chicken for two people; each serving contains both dark and white meat.
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