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2 teaspoons jarred green peppercorns, drained (optional)
1 small sliver garlic
1/2 teaspoon ground cinnamon
3 tablespoons butter
Scant 1 teaspoon salt (less if you’re using salted butter)
One 3 1/2- to 4-pound chicken
2 to 3 bay leaves
Frisee, watercress, mache, or other tender young greens
1 lemon, cut into quarters
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1st Keep
 kemie
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