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I have always been curious about this dish, but the need to locate a brick in the middle of a city kept me from attempting it. Instead I used a small, heavy Le Creuset pot to weigh down the chicken while it cooks.
Cooking chicken with the skin and bones intact makes for the juiciest meat – simply peel away the skin before serving to remove a lot of the fat and unnecessary calories.
Read the full post, recipe, and nutritional stats on Kitchen Daily »
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