I’m flattered and honored, because after answering my first advice question, I have been asked a second! Actually, maybe I’m also slightly concerned about the common sense and self preservation instincts of my readers, but…. here we go again!
Q: Anabel asks, “Are there any merits to deboning a chicken before roasting it (a la Jacques Pépin) versus just sticking the whole bird in the oven (and being done with it)?”
A: Depends on how much you enjoy humiliating your food before you eat it and subsume its life force into your own body! Only you can answer that one!