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add to shopping list 1 4-to 4 1/2-pound chicken, large deposits of fat removed, heart and gizzard reserved 2 teaspoons coarse kosher salt 6 large fresh parsley sprigs 1 lemon, halved 6 garlic cloves, peeled 2 teaspoons plus 1/4 cup extra-virgin olive oil 1 pound broccoli [...]
Read the recipe at epicurious.com
