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My buddy swears chicken thighs need a marinade overnight and my $6 pot of stew proved him wrong
He told me at his backyard bbq in Fresno that cheap cuts only taste good if you soak them 12 hours, and I just nodded and said sure. Next week I browned a pound of thighs for 8 minutes, tossed in onion and a can of tomatoes, and it came out tender enough to fall apart with a spoon. So what is the actual trick you use for flavor on cheap cuts, or is marinade really doing all that work?
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