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Reviewed 40 Cloves and a Chicken
Jul 26, 2013 in Food Network Community Toolbox on FoodNetwork.com
“I'm standing in my kitchen, picking apart this chicken and it is incredibly good! Healthy? It is doing the back stroke in a half inch of oil & broth. Tasty? Without a doubt.
When I was browning the chicken over high heat, the liquid began accumulating in the pan. Perhaps this is because the chicken I used (all thighs) was injected...”