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re: Carson's Uppity Chicken
Posted on 12/4/12 at 4:12 am to Carson123987
Posted on 12/4/12 at 4:12 am to Carson123987
quote:
Take a toothpick and make a ton of little pores on the chicken. Depending on the size of the piece, I usually make 30-50 perforations.
Posted on 12/4/12 at 11:16 am to Degas
Got that perforation tool, and was trying to remember where I got it. Use it often, love it. Helps get the seasonings/olive oil into the meat, especially for an overnight marinade.
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