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Home Cooking 28

Zuni chicken - the cooking technique without the brine

c oliver | Dec 19, 201311:38 AM

We frequently need something for lunch and often there's just not much around. Deli meat is so expensive and, to me, it rarely really tastes like meat. So yesterday I bought a big, cheap chicken. Let it thaw, brought to room temp, seasoned with s&p and cooked according to the Zuni directions. It's super and I'd serve to guests. I honestly think a fair amount of the success of that recipe is the high and fast cooking. Now I have 2# of tender chicken (well, except for the wings which we ate!) and a ton of stuff for the dogs.

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