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... nd the bottom part gets heated more quickly and cooks faster, but the top is still raw.
To evenly distribute the heat, the meat needs periodic rotation.
But when rotating the meat, care must be taken to not topple the precarious branch stand.
Cindy Clarke, on the other hand, throws it directly in, then covers it with some branches and leaves.
The chicken is basically being roasted buried inside, receiving uniformly distributed heat from every angle, even more conv ...
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