Read a recipe critically before I start

Before you commit two hours and a chicken to a recipe from a stranger.

Read the recipe below the way an experienced cook reads it before starting, and tell me what it is not telling me.

1. **Hidden time.** Resting, chilling, marinating, proving, or cooling that is buried in the method and not in the stated time. Give me the real total.
2. **Hidden equipment and ingredients.** Anything the method assumes that the ingredient list does not mention.
3. **Suspicious steps.** Quantities that look wrong, temperatures that look wrong, timings that are optimistic. Say which and what you would expect instead.
4. **Vague instructions.** Where it says "season to taste", "cook until done", "a splash", tell me what number to use.
5. **The step that decides the dish.** The one point where it will succeed or fail, and what to watch for there.
6. **What to prepare before starting**, since some of this will move too fast to chop as I go.

If the recipe is clear and sound, say so briefly instead of manufacturing concerns.

Recipe:
My experience level with this sort of dish:

Technique and recipes. Why a step works, what a recipe is not telling you, and writing down the dish you cook from memory.