Hi, if I'm roasting a leg that is twice the size of the one used in the recipe, should I also double the already massive number of cloves of garlic used in the sauce?
I would use garlic to taste, expofacto -- 24 cloves is a lot, and if you'd like a slightly less garlicky pan sauce, you can keep the number constant while doubling everything else.
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Well played. You deserve a cookie.
Stinky brown "food" and all.
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