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Ours is underway too. So far I’ve broken it down into legs, a crown and some carcass pieces.
The carcass has been roasted with some chicken wings, the neck and the gizzard:
The legs are now sitting atop the browned carcass, with some bay, thyme and salt. They are set to start cooking at 6am for about 2-2.5 hours at 120°C:
The presents are all under the tree so I’m away to bed, hoping I’ve been good this year 
Ours is underway too. So far I’ve broken it down into legs, a crown and some carcass pieces.
The carcass has been roasted with some chicken wings, the neck and the gizzard:
The legs are now sitting atop the browned carcass, with some bay, thyme and salt. They are set to start cooking at 6am for about 2-2.5 hours at 120°C:
The presents are all under the tree so I’m away to bed, hoping I’ve been good this year
Ours is underway too. So far I’ve broken it down into legs, a crown and some carcass pieces.
The carcass has been roasted with some chicken wings, the neck and the gizzard:
The legs are now sitting atop the browned carcass, with some bay, thyme and salt. They are set to start cooking at 6am for about 2-2.5 hours at 120°C:
The presents are all under the tree so I’m away to bed, hoping I’ve been good this year
By Varmint,
