OT sorta - Buttered Chicken
Ch wrote:
> MY Grandmother would:
> Parboil the chicken, and then
> Pan fry it in a cast iron skillet in 2 to 4 inches of butter!
> Wonderful!
Bless your grandmother's heart, but all of us here know that boiling meat
only serves to remove flavor from the meat......a.k.a. "stock".
TFM®
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