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Skin one half chix and soak in water with sea salt. Rinse and place in baking dish atop sundry veggies, apples, garlic, onion and bay leaves. Top with a tomato, orange, thyme, cracked blk pepper, curry and garam masala sauce. Cover in wet pickled grape leaves and roast at 375 for one hour, baste every 15 minutes.

Magnifique.

 

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