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Re: Pro's/ Con's Chicken


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Posted by Peter on February 28, 2011 at 12:19:03:

In Reply to: Pro's/ Con's Chicken posted by GoVols on February 28, 2011 at 10:16:01:

I've used buttermilk in that capacity for 4 hours, and up to overnight. It provides moisture to the chicken, and tenderizes to a small degree due to its acid content. Feel free to add other flavoring agents; such as garlic powder, bay leaves, ground pepper, or other herbs and spices. Plain yogurt does a nice job too.
Jaccard the meat if you want before submerging.

Peter


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