>>18413
Ok here is the recipe.
Step one. Fresh decapitated and limbless carcass should be striped of remaining colthes and washed.

Step two. Take a sharp knife and cut a single line in the underbelly to minimize any damage to the meat. Using that incision remove any gutts from the girls - save liver and heart to be used in a stuffing.

Step three. Washe the carcass again in and out. Use a BBQ sauce cower breast and belly with it then massage those areas with it for around 5 min. Do the same with buttcheaks and aound the vaginas. If needed repeat this step until the whole skin in covered in the source. TIP: Sometimes the meat can be tough - give it a few hard spanks till you can see that it visibly bounce back )

Step four. Hang the torso in a cold storage for 5h so the source can be better absorbed by the meat. While that happens grind hearts and livers with bread and other favorite ingredients for stuffing. Use remaining time to release any tension that may have been build from anticipation. Best for that are- in my personal experience - the discarded heads or unused fresh carcasses.

Step five. Fill the carcass with stuffing until half full. Sew shut the incision. Stuff - depending on size - carrots, paprikas or apples into any holes that may leak the stuffing. Sprinkle with hoped onions, salt and pepper and put into oven for 2-3h.

Step six. When the skin turns gold and look crispy pour some fat and source that should gether in the pan on top of it to keep it from burning. When done serve hot with fresh vegetables and mashed potatoes.

TIP: Breast are best served sliced thick and served on bread. Also etiquette demands that pubic mound and vagina should be offered first to the cook or head of the house.