I tried to make roasted whole-chicken yesterday, by patting dry inside out with paper towel and salting it inside out followed by roasting for 1 hour at 465 F. It was nice overall except that it's tasteless in the meat and rather just salty on the skin and bone. What have I done wrong? Is it because I didn't truss the chicken?
Ann: TVN Update on Vanadium Electrolyte Testwork Program, page-29
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