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The slow-roasting process provides you with ample time to make a succulent sauce from the bird’s giblets, neck and wings. Those parts are browned in a saucepan along with onions, carrots and garlic, then simmered in red wine and chicken broth, and finally finished with green peppercorns and Dijon mustard. (You’re welcome to lose the peppercorns if they’re too hot for you.)
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