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Method:

  • Honey 70 g
  • Wholegrain Mustard 70 g
  • Dijon mustard 200 g
  • Vegetable oil 50 ml
  1. Method:

    • Combine all ingredients together.
    • Rub over deboned chicken then roast at 160°C for 45 minutes or until cooked through or internal temperature of 168°C.
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