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Chicken legs vs. Whole Chicken
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I was reading a couple cooking techniques to use when baking a whole chicken, and alot of sites say to cover the whole chicken in foil for the first 3/4 of cooking time to retain juiciness and texture, and the last 1/4 you remove the foil to crisp the skin. Could you use the same technique for a tray of chicken legs, or does this technique only work due to the size and thickness of the whole chicken in relation to the cooking time amd temperature?
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