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When basting with marinade, reserve some for basting before adding the meat to the remaining marinade. Discard the marinade from the meat.
Brush on thick or sweet sauces during the last 10-15 minutes of cooking, basting and turning every few minutes to prevent burning.
Insert a small boning or paring knife between the ribs and breast meat. Pressing knife along…
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Slowly pour remaining cream mixture over the back of the spoon into the ramekins. Place ramekins…
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