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Archive Home > 2009 > March > 17 > Wholly unrivaled

Wholly unrivaled

Minimize cost and maximize flavor with a whole chicken

By Jan Roberts-Dominguez / The Bulletin
March 17, 2009

Two decades ago, I was having lunch with the nation’s meat guru and syndicated food columnist, Merle “Call me The Butcher” Ellis. Somewhere between the radicchio salad and baked brie, our casual chitchat wound around to the topic of hurried lifestyles and choices....

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