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  2. The 3-Ingredient Chicken I Make When I Just... Can't - AOL

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    6 medium bone-in, skin-on chicken thighs (about 1 1/2 pounds) 1 1/2 teaspoons kosher salt. 1 large lemon, thinly sliced (around 1/8 inch) and deseeded ... Here are some simple ways to play around ...

  3. The 15-Minute Baked Chicken I Make on Repeat - AOL

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    Pound the chicken breasts to an even thickness, about 1/3 an inch. Place in a single layer on the prepared baking sheet and season with salt and pepper. Cover each chicken breast with barbecue ...

  4. The 4-Ingredient Chicken Dinner That Saves Me on Busy Nights

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    How To Make My Tuscan-Style Chicken Thighs. For 4 to 5 servings, you’ll need: 1 1/2 to 2 pounds boneless, skinless chicken thighs. 1 teaspoon kosher salt, plus more to taste

  5. Slow cooker - Wikipedia

    en.wikipedia.org/wiki/Slow_cooker

    A modern, oval-shaped slow cooker. A slow cooker, also known as a crock-pot (after a trademark owned by Sunbeam Products but sometimes used generically in the English-speaking world), is a countertop electrical cooking appliance used to simmer at a lower temperature than other cooking methods, such as baking, boiling, and frying. [1]

  6. Ready for the Super Bowl? These Tailgate Foods Will Win With ...

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    Here, you'll find everything you need for the ultimate football menu—from the tailgate appetizers and buffalo chicken recipes to make-ahead sandwiches and crowd-pleasing tailgate desserts. Kick ...

  7. Sanbeiji - Wikipedia

    en.wikipedia.org/wiki/Sanbeiji

    Modern recipes seldom call for a cup of either oil or sugar. [2] The chicken, together with the sauces, is cooked in an earthenware pot on high heat for ten minutes, then on low heat to allow the sauces to be absorbed by the meat. Sanbeiji is served with no sauce; the dish is cooked until all the sauce evaporates and is absorbed by the chicken ...

  8. Cholent - Wikipedia

    en.wikipedia.org/wiki/Cholent

    The pot is brought to a boil on Friday before the Sabbath begins, and sometimes kept on a blech or hotplate, or left in a slow oven or electric slow cooker, until the following day. Cholent originated as a barley porridge in ancient Judea as a type of " harisa ". [ 1 ]

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