If you cant find fresh partridges, frozen birds will also do the trick (just make sure to thaw them completely before cooking). Itll be a minute or so before they sizzle. If its wild, youll find it here. Method. Copyright 2023 Cooking Passio | All rights reserved, What Does Partridge Taste Like? The arid, cold environment of the refrigerator dries out the skin of the birds a bit, which will help crisp it later. It has a mild flavor and dark pink color. Mix soups together with spices, water and flour. By combining the Fviken and open fire techniques, Ive foundthe best way to cook game birds. Partridges can be roasted whole like chickens or turkeys, or they can be cut into pieces and cooked more like game hens. View line-by-line Nutrition Insights: Discover which ingredients contribute the calories/sodium/etc. Do not allow any of the cornstarch to stick to the bottom of the bowl. Method Remove the skin from the partridge breasts. Note that sliced salt pork can be used instead of bacon, if desired. Feeds 6. Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from. No, partridge does not taste like chicken. Pre heat the oven to 230c. They are both members of the Phasianidae family, have a similar tail length, and are both lean. It was not a disappointment, though not easy. One way to get both is to use a device called a Searzall. Is the bird trussed or not? 2 Scramble egg and milk in a bowl large enough to dip grouse breast. PARTRIDGE WILD RICE SOUP. (It is important to not overcook the pheasants, as they. ** Nutrient information is not available for all ingredients. Heat a non-stick ovenproof frying pan over a medium-high heat and add a drizzle of olive oil. wikiHow is a wiki, similar to Wikipedia, which means that many of our articles are co-written by multiple authors. Make sure that the dish you use is also large enough to hold both partridges. We get our partridge breasts from Abel and Cole and they get them from Chris Chappel and Stephen Crouch who describe themselves as conservationists. Forum; . 1. Preheat the oven to 425 degrees F and move an oven rack to the middle. Older partridge, however, is best cooked by braising or stewing. Cut into 1/2-inch cubes. Maybe next time Ill monitor the temperature a little more consistently as the breast was a little dry. Add 1 cup water or chicken broth to the casserole dish and season the liquid with your choice of herbs and spices. Partridge is a small bird that can be easily roasted or pan-fried. Deglaze the pan with stock and red wine, stir in the redcurrant jelly, reduce by half, then set aside, and keep warm. In mathematics, chaos theory states thatsmall differences in initial conditions yield widely diverging outcomes rendering long-term prediction impossible. This is true of cooking in general, but especially so with finicky birds like partridges, grouse, quail, woodcock and pheasant. First, coat with flour. A small partridge can provide a hearty portion of meat for one person. Do this constantly. The water does not need to be boiling hot, but it should be as hot as your tap can make it. 5. Make partridge the star of the show with our delicious recipes for this seasonal game bird, from a flavour-packed pot-roast to a mash-topped pie. When the oven is hot, smear butter all over the partridges and salt them well. Thanks for the inspiration! This versatile bird goes well with a variety of different flavours. Heat a larges killet over medium heat and add the oil. Ive always thought it sacrilege not to pluck carefully to save the skin. But with a little care and attention, you can end up with a juicy and flavorful partridge breast that makes for a great meal. Method. 1 pkg. How old is your bird? Set the partridges in the pan breast side up and let them sizzle a minute or three over medium heat. In the partridge pan add the wine and stock, bring to the boil then reduce by half, stir through the redcurrant jelly and butter when dissolved. 2. Pheasant is much leaner than partridge and has a milder flavour. If youre looking for some delicious partridge recipes, look no further! Partridge can be roasted at a high temperature for only a few minutes. 2023 Hunter Angler Gardener Cook, All Rights Reserved. What would you serve with this? Method. Rub 1 tbsp. If youre wondering what partridge tastes like, the answer is: it depends. Partridge is an excellent game meat. Partridge can be roasted, grilled, or baked. Method. Sear the pheasants over medium-high heat for 4 minutes. Brown on all sides and oven cook on medium with seasonal veg. Place the partridges in a small roasting tray, then tuck the herbs in and around the birds. only the best recipes. Lee Maycock, the national chairman of the Craft Guild of Chefs, also maintains that pheasant and partridge both need at least two days of hanging before being cooked, Mar 8, 2019. Step 4 Remove herb sprigs and throw away. Amazing Cook the partridge, uncovered, for another 15 to 20 minutes. Put the seasoned partridge onto a rack in a baking dish and pour 1 cup of water into the baking dish. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Add the apple slices when the partridge is turned. Dip breast in egg mixture. Its cooking time is usually very short and the meat can be kept moist by basting. Rinse the partridge under cool running water and pat it dry with paper towels. To make sure your partridge breast turns out perfectly, use a meat thermometer to check the internal temperature of the meat before taking it out of the oven. Cook them for 2 minutes and flip them over. Plus the carcasses made for yummy stock when all was picked clean. Partridges are typically hung for 2 to 12 days before cooking to tenderize the meat and build gamey flavors. I like about 3 tablespoons of vegetable or olive oil along with 3 tablespoons of butter. In a shallow dish mix the flour with the spices and set aside. You should also let the birds sit out at room temperature for about 20 minutes after pulling them out of the brine. Sigh. Using a very sharp knife, remove the legs and the breasts from the partridges. Remove the bacon and set aside. This is our upland game bird recipe modification of the classic Italian dish. Making sure it is perfectly cooked every time, be it a perfectly pink duck breast, succulent pork or a juicy joint of beef is an impressive skill, often borne out of years of practice and perseverance. Tie the legs together with some string before cooking. Would you cook them in a similar way? Heat a little oil in a frying pan on a medium heat. Partridge meat is tender and has a slight aftertaste. Pour the reduced stock over the grouse and finish it in the oven. Heat it over a medium-high heat. Pheasant is often roasted or braised and can be served with a variety of different sauces. Heat a large skillet over medium-high heat. Season with salt and pepper. You can prepare a savoury meal with a few breast fillets seasoned with salt and pepper. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. Hope you enjoy the site! 2. | Reduce the heat to bring the liquid to a simmer and cook the partridge, covered, for 30 to 45 minutes. Bring both birds to room temperature and season, then set aside. olive oil or butter all over the bird. Immediately, pour the half tablespoon of oil for the apples into the same pan without cleaning the pan. Nice simple roast partridge with Parma Ham and Butter, Preheat the oven to 220C/fan 200C/gas 7, Rub the skin of the Partridges with half of the butter and season with salt and black pepper, Place the remaining butter and the chopped onion inside the birds cavities, Wrap two pieces of Parma ham around the birds and then place the birds snugly inside a roasting tin, Roast in the Oven for approximately 30 minutes, Choose the type of message you'd like to post. 6 med. Set aside when done. Method. The apricots provide a lovely sweetness, while the honey brings out the natural flavors of the partridge. While not as widely available as chicken or turkey, partridge meat is well-regarded for its flavor and texture. 1. You can even wrap it in bacon and roast it with the cooking juices. Method Preheat the oven to 220C/fan 200C/gas 7. It also has a slightly sweeter flavor, making it a good choice for those who do not enjoy the more robust taste of duck. Season the liquid with additional herbs and spices of your choosing. One bird typically weighs 1 to 2 lbs. Live weights and carcass yields of male and female partridges were 458.54 and 407.18 g, 74.59 and 76.07 %. I just wish that I might ever have enough of them to try another recipe! Step 5 Take partridge out and remove meat from bones. Hey there. Pre heat the oven to 210C fan assisted or 230C without a fan (gas 8) Place in the centre of the oven & roast for 15-20 minutes, the breasts should be slightly firm to . BigOven Kitchen Heat the rest of the bacon fat in a small, oven-proof pan -- cast iron is excellent here -- and 4. Place partridge in crock-pot. Fresh tangy pear, salty bacon, earthy chestnuts, and sweet juniper berries are all excellent pairings. Ultimately, whether or not you like the taste of partridge is a matter of personal preference. Place the salt, bay leaf, dried thyme, and rosemary in a large bowl or dish. Mix egg whites, salt and cornstarch. The bird will be little salty and bathed in butter or olive oil or whatever oil or fat makes you swoon. 1 drinking straw 100g (312oz) butter (for later) Sea salt (for later) Marinate the breasts in the oil and pepper and slide them into the bag. Remove from heat, let cool slightly and add to the bowl with bread. Place the bacon on the lined baking sheet before returning it to the oven. Try pot roast partridge with figs, honey and balsamic. When the butter melts, set the birds breast side up in the pan. Core, seed and quarter the peppers. When the butter melts, set the birds breast side up in the pan. If you have ever wondered how to cook partridge, youve come to the right place. I added sage and rosemary in the phaesant. With a slightly more gamey and sweet flavour compared to pheasant, partridge is strong enough to take on hearty flavours. Ideally, the two partridges should be in a single snug layer. Hasznlja ket a projektjeiben s kzssgi mdia bejegyzseiben. Halve and stone the avocado. Ive got a couple whole plucked birds in my fridge Im preparing to do, Ill be curious how it goes. It'll be a minute or so before they sizzle. Primitive precision. Make sure that the dish you use is also large enough to hold both partridges. Pan fry the partridge in the oil, butter and thyme until coloured season cover in bacon then pop in the oven for 15 minutes, then rest. Wild Pheasant in Mushroom and Wine Sauce Add to the frying pan and soften. The meat is light pink, and it is similar in flavor to chicken. Keep an eye out for original recipes from the Hank, have you ever tried this with Band-tailed pigeons? This can be done by basting the bird with broth or wine, or by covering it with foil during cooking. I also overcooked them slightly, so they were tougher than hoped. This is easy with a fillet knife. Place soup mixture in crockpot. The pears add a touch of sweetness, while the gorgonzola lends a nice creaminess to the dish. She is one of the best recipe makers. My initial steps toward this perfection came in the form of this recipe for partridge with cranberries, which uses a technique I read about in the great cookbook Fviken. Vivian is really good at analyzing, and understanding the food quality. Do not add any more. Partridge meat is dark and lean, with a gamey flavor that some people enjoy and others find off-putting. Subscribe! Today, scientists rely on this ancient wisdom, as well as newer diagnostic methods, to study the benefits of partridge meat. Splosh over the wine and put a piece of foil under the lid to ensure a snug fit. Adams earned a Bachelor of Science in psychology with concentrated studies in health and nutrition, and animal behavior and nutrition. Partridge is a wild bird that isnt typically intensively farmed. 3. When the foam subsides, add the onions and carrots and cook stirring occasionally, for 5 to 7 minutes, or until the onions are soft and translucent, but not brown. Preheat the oven to 240C/475F/gas 9. Serve gravy with partridge. The result is nothing short of amazing. I used too much salt, but the breast meat was very tender and moist. 2 To check the birds are cooked, insert a sharp knife into the thickest part of the bird, if the juices run clear then it is cooked. Roast Preheat the oven to 350 degrees Fahrenheit. Preheat the oven to 425F while you are making the spaetzle. Very moist meat, maybe with less butter and/or more heat Id end up with crispy skin. Partridge meat is low in fat and dries out quickly. Stir the mustard and thyme into the vegetables in the pan and add the optional tomato pieces. When butter is melted add in the mushrooms. This will ensure that the meat is cooked through but still juicy and flavorful. Add the sprig of rosemary and lay the bag flat. Lightly oil a roasting tin with the vegetable oil, add the partridges to the tin and place in the preheated oven and roast for 30-35 minutes. The cooking took me a good half hour and I used a thermometer to measure the temperature of the breast. Unless you are pathologically opposed tobutter, use at least some. This helps prevent the butter from blackening and gives you the time you need to get to that perfect bird. Stir gently. 4. Fry for 2 minutes then turn over and fry for 2 minutes more Remove the partridge from pan and allow to rest on a plate in a warm place. To finish, turn the heat up to medium-high again, and ladle butter over the breast until the skinbrowns; this is where the butter comes into its own butter browns things faster than most other fats. Also known as the chukar, partridges are considered wild game, and their hunting season is from August to December. Secure with toothpicks. Vivian is working in the kitchen niche since 2001. I kept it simple and ate it with bread and butter and a cold beer. Remove your partridge from the fridge and bring to room temperature. This includes the size of the bird, whether or not it is stuffed, and how you have prepared it. Partridge breast fillets are a versatile choice for an array of meals that can be made in minutes. 1 tbsp. Or do you have any other recipe ideas/techniques to point me to? Remove chicken from zipper-lock bag, reserving wine, and pat dry. The wrapping should be fairly loose. Season all of your pieces liberally with salt and pepper before cooking according to your chosen method. It also seeps into the remaining fibers, infusing the meat with more moisture. It''s a family affair that started back in 1967 because, they say, "we needed to do something to feed our hungry children!" Enjoy! Between the salt in the brine, the salt in the broth, and the salt in the bacon (see next step), there should be plenty of salt to thoroughly season the meat of the partridges at this point. It is often compared to chicken, but has a more robust, earthy taste. No matter how long it takes for you to prepare the gravy, the partridges should rest for at least 5 to 10 minutes. Cut down the breast laterally where the sternum would be and work the breast off of the ribs. Remove the pheasant from its marinade and place in a roasting tin. Ladle hot butter on the inside of the leg touching the pan, and then on the gap between the leg and wing on the side facing you. Most popular. Cut each breast half into two or three smaller portions these can be pan-fried , grilled , or baked . Still delicious though! In a large frying pan melt the butter over moderate heat. I stopped when it reached 70C. Traditionally we cover the bird with dry cured streaky bacon and tie with butchers twine. I was glad to utilize the whole bird instead of simply the breast. Add onions and garlic. But I do have a saut pan. It is tender and not too strong, and tastes very similar to chicken. I feel I have taken my post shot skills to a new level with this recipe. Roasting a snipe should be hotter and faster than roasting a wild turkey. When cooking partridge breast in the oven, cook it for about 10 minutes per pound at 400 degrees Fahrenheit. Partridge is an upland game bird that originated in Central Asia. Lower the heat to medium. Leave in the flour. Season the partridge breasts with your favorite herbs and spices (I like rosemary and thyme) then place them on a rack in a roasting pan. Take each breast and dip in the egg wash and then firmly press both sides into the breadcrumbs. After years of cooking big game, upland game and waterfowl, I found success in crafting recipes in the kitchen that use simple steps and everyday ingredients. Link in another recipe. Heres how it works. Facts of Partridge. [I posted this recipe.]. olive oil or butter all over the bird. Doing so will create a more traditional poultry-style gravy. You should also be able to wiggle both legs of the partridge without difficulty. Cooking game birds is really an exercise in taming chaos. Season the flour in a bowl. We were camping in the Boreal Forest, so I cooked our grouse on a flat rock in front of a roaring alder fire. 6. Add the partridge breasts and fry on each side for 2 to 3 minutes 5. To create this article, volunteer authors worked to edit and improve it over time. Season the partridge with your favorite herbs and spices, both on the outside and in the cavity. Second, adding some moisture while cooking will help keep the meat from drying out. We totally love cooking with game both of us were born and raised in the country and its part of who we are. Whether you roast it whole or cook it up in pieces, enjoy your partridge with some simple sides like boiled potatoes, steamed greens, or roasted root vegetables. Cooking partridge is easy. Squeeze . How hot is your oven or pan? Step 3. Add onions and cook until onions are fully cooked. Slice onion thinly and chop remaining bacon into small pieces. It has a gamey flavor that some people find to be unpleasant. By Hank Shaw on October 26, 2015, Updated June 17, 2020 - 18 Comments. To serve, slice partridge thinly we like to arrange partridge on top or around creamed leeks and surround with chunks of black pudding and then drizzle with the reduced jus. The meat is lean and slightly sweet, making it a popular choice for those who are looking for a healthier alternative to red meat. and benefits from roasting or braising. The fork should glide in easily. This was my Scottish grandmother's recipe for partridge, also commonly known as ruffed grouse. I used a cast iron and was afraid of turning the heat too high and burning the butter, but ended up with less than crispy skin. As such, you should always consult your recipe before starting to cook a stuffed partridge so that you know how long to cook it for. Ultimately, it comes down to personal preference. Add the partridge breasts and toss to ensure they are evenly coated. 3. But it really does and even the colour of the roasted meat is similar to chicken: white meat on the breast, darker on the thighs. Just made this. Saute onion in butter. 1: Pound and Season the Chicken Breasts. Partridge should be cooked for about two minutes before flipping. Leave to rest for 5 minutes before serving. Brining the Partridge 1 Combine the brine ingredients. 1 brace of partridge salt and pepper half a lemon 3-4 sprigs of rosemary 1 tbsp. The leftover juices from the bird should be strained out by using a sieve. Add to the pan. If wikiHow has helped you, please consider a small contribution to support us in helping more readers like you. How to Roast Cornish Hens With Potatoes How to Slow Cook a Pot Roast With Beef How to Cook a Really Tender Beef Roast How to Cook Winter Root Vegetables in a Nicole Adams is an accomplished writer, publishing in print and online. Appreciate you following up and love everything you put out! Cover the partridge with aluminum foil, leaving space between the foil and the bird so air can circulate over the partridge. Set the oven at 180C/gas mark 4. Partridge. Step 6 Return the meat to the crock-pot and mix. CHIPPED BEEF CASSEROLE. Home Blog What Does Partridge Taste Like? It is extremely versatile and has a mild, slightly gamy flavor. Yes. Partridge with Pancetta and Sage: This dish is simple yet incredibly flavorful. By clicking Accept All Cookies, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts. When choosing a partridge, look for birds that are plump with shiny, tight feathers. How do you cook Hungarian partridge breasts? Bacon-Wrapped Chicken Stuffed with Spinach and Ricotta, Spatchcocked Butter-Roasted Lemon and Herb Turkey with Gravy, Chicken Breast Stuffed with Spinach Blue Cheese and Bacon, Cordon Bleu Rollups with Honey-Mustard Wine Sauce. Some of this weeks most popular products. The meat of young partridge is best served pink, while older birds benefit from a slower cooking time. It was introduced to the United States in 1932 and is now found in the deserts and semi-arid regions of the West. This helps prevent the butter from blackening and gives you the time you need to get to that perfect bird. Quail are native to both the Eastern and Western hemispheres, while partridge are native only to the Eastern Hemisphere. Step 1. To keep them safe, its important to provide predator-proof housing. Then, cut the breast into strips. Spreading butter and olive oil over partridges, along with streaky bacon, ensures the delicate meat remains tender and moist during roasting while adding thyme and juniper berries to the cavity adds another layer of flavour. It can be roasted whole or grilled. Partridge is a game bird with a strong and distinctive flavour. This medium-sized game bird is prized for its delicate flavour and tender meat, and is often much favoured over other game birds. Make a broth from the bones and broth juices. The meat is delicate and moist, which helps to preserve its flavour. Set aside. Quail and partridge are generally small- to medium-sized birds with plump bodies and strong, four-toed feet. Its just never been around where Ive been. The legs and wings can also be cooked separately just remember that theyll take longer to cook through than the breasts since they contain more connective tissue. Stir occasionally and cook 5 minutes, covered, until partially cooked. The two ingredients must be thoroughly combined before you proceed. Game birds, such as partridge, are small, cook quickly and have a tendency to dry out during cooking. Step 2. Rub 1 tbsp. The meat is lean and dark. Required fields are marked *. It was first recorded as beneficial for human health by the Persian philosopher, scientist, and physician, Avicenna. Using a slotted spoon, transfer the vegetables to a large flameproof casserole. Cut the aubergine into eights. When it comes to game birds, there are a few different factors that will affect the cooking time. Preheat oven to 350F. Unlike some other birds, it is important that it be suitably cooked, to be eaten pink and not too rare. It can also be served with quince jelly, which gives the gravy a sweet taste. You could also roast aromatic vegetables, like carrots, with your partridge. The taste has been described as similar to duck or wild turkey. In my opinion yes, somehow partridge tastes like a peasant. Theme: News Way by Themeansar. The partridges should be golden brown when done, with an internal temperature of 180 degrees Fahrenheit (82.2 degrees Celsius). Can the potatoes be cooked in the same roaster? Find recipes for your diet. The foil is not strictly necessary, but it can make it easier to clean the dish later. Cut or tear slices into bite-sized pieces. http://www.youtube.com/subscription_c. Set aside until ready to serve. To cook partridge, first prepare a pan with a non-stick coating. Preheat the oven to 300 degrees F. Cover 2 boneless, skinless chicken breasts with plastic wrap or place in a large resealable bag. Remove outer sleeve & film. 3 Put pieces into bag and shake to coat. I had pretty much given up doing my quail, partridge and grouse as whole birds. Honey Baked Pheasant Breast This easy to make honey baked pheasant breast recipe is made with butter, honey, and seasoned flour. After cooking, partridge should rest for at least five minutes before slicing. When you want to cook your birds, set them out on a paper towel on a plate for a solid 45 minutes. Trim the stalks of the mushrooms. Step 2 Add remaining ingredients. Include your email address to get a message when this question is answered. Heat a little oil in a frying pan on a medium heat. 3. We can all envision thePlatonic Ideal of a roasted game bird: Crispy skin, juicy, gently cooked breast meat, and fully cooked, tender legs and wings. I got favorable reviews from the family and I enjoyed the moistness throughout. 4 Ive got a few smaller birds that I thought I might try this with. Search, save and sort your favourite recipes and view them offline. Maybe someday Ill be at that level as well. Then make an egg wash with 1 egg and a little . Here are three mouth-watering dishes that will make your taste buds sing: 1. This article answers your questions about the meat, including how to cook it and whether it is easy or difficult. Heat a lug of oil in a large ovenproof pan over a medium-high heat. 4. You will be amazed to read her writing skill on food. Thanks for the recipe. Partridge. A partridge fillet can be cooked in the same way as you would a chicken breast fillet you will find you have a tasty and healthier alternative!. Once cooked, pheasant should be rested to let the juices seep into its meat. Wrap each breast in 2 bacon rashers and set aside. Your email address will not be published. However, some of the most commonly lauded bird species for their flavor include quail, pheasant, and grouse. Lets watch our latest video on partridge taste. Alternatively, simply massage some softened butter all over the bird, seasoned with sea salt, thyme leaves and cracked white pepper. How Many Calories Are in a Taco Salad With Ground Beef and Shell. Brine the bird, pheasant for example and then use a rotiserie to slow roast it over a gas grill. However, the meat of young partridges only requires a short hanging time. It is usually served with vegetables or rice. Ladle a little in the cavity, too. Great article, my husband is a grouse hunting fanatic and I keep struggling to cook it right!! Its available throughout winter, from September to February, and takes minutes to cook, whether youre roasting a whole bird or pan-frying the breast fillets. Once youre at a nice sizzle, use a soup spoon to ladle the hot butter over the bird. 5. Im definitely not a cook, but followed the recipe to the best of my ability on a chukar. Tips & Variations No special items needed. You want a gentle sizzle here, lower than that of bacon sizzling. To check the birds are cooked, insert a sharp knife into the thickest part of the bird, if Save my name, email, and website in this browser for the next time I comment. Partridge is a bird that weighs between one and two pounds. On this I think most of us can agree. 1. Place the dish in the oven and cook it for about 35 minutes, depending on the size. Fry for 2 minutes then turn over and fry for 2 minutes more Remove the partridge from pan and allow to rest on a plate in a warm place. If cutting into pieces, start by removing the breast meat from the bone. The pheasant breast will be flavored with the aromatic browned honey butter so you can baste it on the meat as you please. Partridge is a game bird with dark meat that is often compared to chicken. You want the legs to get full contact with the pan. Somehow i followed links all the way to Kevins production of Springhammer. Four at a shot are as many as Ive been able to handle. It can also be served with traditional game chips. After cooking, the partridge should rest for five minutes. Pheasants and partridges are closely related birds that have similar characteristics. Seal the bag using the water immersion technique and or vacuum sealer on the moist setting. Tilt the pan with one hand and spoon with the other. Method STEP 1 Preheat the oven to 220C/fan 200C/gas 7 STEP 2 Rub the skin of the Partridges with half of the butter and season with salt and black pepper, Place the remaining butter and the chopped onion inside the birds cavities STEP 3 Wrap two pieces of Parma ham around the birds and then place the birds snugly inside a roasting tin STEP 4 Rinse the partridge under cool running water and pat it dry with paper towels. She has submitted hundreds of articles for websites, including CBS Local and Education.com. Ingredients: 7 (beef .. cheese .. macaroni .. milk .. soup .) First, its important to cook the bird until its well done since its a leaner meat. So next time youre in the mood for something different, give partridge a try you might just be pleasantly surprised! When the butter is foaming, sear the pheasants for two minutes on each side, then add them and the contents of the pan to the tin and roast in the oven for 12 to 15 minutes.

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