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The Great Filter
(lemmy.world)
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this post was submitted on 21 Nov 2024
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How do you even stuff only the thighs?
Under the skin, I suppose? I've done that with boursin, then wrapped in bacon and roasted for about 30 minutes. Really nice dish
Made a slit in the side and removed the bone and then filled the cavity with the filling and closed the other end with twine.
Less nice dish.