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OK, Yall, I tried it per the instructions, to the letter ! I understand the positive and constructive comments guideline, but I was disappointed with the result. What I think happens is that the hot oil sears and seals the surface of the bird, as it should, to retain the internal juiciness. However, this same process prevents the seasonings in the oil from penetrating into the meat and thus limits the flavoring effect.. Can anyone elaborate?