In this task, you will be presented with the directions of a recipe separated by "," and have to fill in the "___" which is a step that is missing from the recipe.

[EX Q]: (Day 1) Blend all spices together and set aside.,______,Rub with spice mixture, both inside and out, then stuff cavity with onions.,Wrap in a resealable"food grade" plastic bag (I just use a new, unscented, white kitchen can liner.), tie closed, and refrigerate overnight.,(Day 2) Remove from plastic bag and place in a shallow baking pan.,Roast uncovered in a 250 F oven 5 hours.,(This is not an error, I repeat, 250 F for 5 hours!) If the chicken contains a pop-up thermometer, ignore it.,This recipe is SAFE.,According to the United States Department of Agriculture Food Safety and Inspection Service, a whole chicken should reach an internal temperature of 180 F.,For more info check out their"Thermy" campign Web site! http://www.fsis.usda.gov/thermy/index.htm,Baste with drippings every 30 minutes after the first hour.,(I admit I'm not consistent on this point, but it still comes out wonderful!) Let rest for 10 minutes before carving.
[EX A]: Remove neck and giblets from chicken cavity, rinse well inside and out, and pat dry with paper towels.

[EX Q]: Melt butter in a small skillet over medium heat.,Add sugar, curry powder, garam masala, and cayenne pepper and cook until fragrant, about 30 seconds.,* I use this on rolls or as a flavored butter to drizzle on popcorn.,*,* When using on popcorn I add salt to taste after I drizzle the butter mixture.,______
[EX A]: **

[EX Q]: Marinate scallops for 1 hour in egg white, salt, pepper, cornstarch and 1 to 2 teaspoon of oil.,Heat wok hot and dry.,When hot, add 3 cups oil.,When it's just beginning to smoke, add scallops, stirring so they separate.,After 1 to 2 minutes, drain them through colander, reserving 2 to 3 tablespoons of oil.,Return reserved oil to wok, add all vegetables, stir-frying or flipping the wok 2 to 3 minutes.,Drain again, reserving 1 tablesooon of oil.,Again, return reserved oil to wok.,Stir-fry garlic and ginger several seconds and add chicken broth, dry sherry, salt, pepper and cornstarch mixture.,When it thickens, return scallops and vegetables to wok and allow them to become hot.,______,Note: Make sure all sand is removed from scallops so they are not gritty.,Make certain cooking oil is fresh so scallops remain white.
[EX A]:
Serve.