You take leftover rotisserie chickens from you local market, from the fridge. No, I can’t really bring myself to lie and give you faux shit over how they’re labelled; so long as they taste good.
Indeed it was the case they taste awesome, and you can enhance. I sourced from two caracas.
Just punch them, break them up, spread on Juka’s Red Palm Oil (100% Organic & Natural From Africa), accept no substitutes, and pop it in a high broiler for about 10, along with cherry tomatoes and at least a bulb of peeled garlic.
The garlic wasn’t yet done at about 8-10. I picked off everything else and gave them all another 2-3.
You really need to begin experimenting with Red Palm Oil.
The worst that can happen is you’ll laf at all the coconut oil fucktards* who think they know something. They don’t. They’re just regurgitators. You need to come to my blog to get any sense of pioneer.
*Coconut oil is fine and I use it. My problem is with perennial followers.