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MarilynFL

Thanks Gay. I mixed up a batch of Bittsman's yesterday to use with the chicken thighs.

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Posted to Thread #27797 at 12:51 pm on Jul 13, 2015

Didn't end up using them because I had brined the thighs [not called for in recipe, but having made this recipe before, I felt the internal meat needed flavoring] and they were salty enough.

I noticed Mark's recipe used a definite amount of salt, while other recipes leave it up the cook. Plus his had a bit of sugar added, so I have higher hopes for it.

Link: http://food52.com/blog/12914-the-genius-way-to-cook-chicken-thighs-that-are-better-than-fried


Jesus saves. Buddha recycles.


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