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New york times cooking offers subscribers recipes, advice and inspiration for better everyday cooking I experimented with making the marinade and adding it to a crockpot with the chicken for about 4 hours and even when pan frying/cooking it after the chicken was pulled it was very bland and soggy in comparison to the normal recipe. From easy weeknight dinners to holiday meals, our recipes have been tested and perfected to meet the needs of home cooks of all levels.
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Instead of a gravy with flour, you just use the juice and fat the chicken has rendered during cooking, and make it lighter by adding a bit of hot boiled water to the cooking dish you used, and make sure scrapping all the brown bits on the edges, and mix well, simply with a spoon.
1, we have published more than 400 new recipes (phew!), and our readers have enjoyed cooking and eating all of them Here are the dishes they've loved the most. The key to the above recipe is the fat from the butter and half and half or cream The fat added before cooking helps coat the protiens in the eggs to slow down the coagulation process
This results in the more tender scrambled eggs There is also the added flavor benefit but there is some science behind the fat that helps explain why it is. Nyt cooking offers recipes, advice and inspiration for everyday cooking
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