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Chicken

curing chicken for the grill?

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curing chicken for the grill?

Redbone | Aug 14, 2004 04:12 PM

I have some undistinguished (Purdue) chicken parts and was reading in the last Saveur the article about Zuni Cafe. Judy Rodgers says she cures, rather than marinates, because it gets the herb flavor into the meat better and doesn't "cook" the outer flesh.

Any ideas? I have good coarse sea salt, lots of herbs, whole pepper and a mortar and pestle...

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