Skin is flavour
Buy free-range (organic if possible) skin-on chicken breasts or thighs and barbecue them slowly and gently. Cooking skin-on chicken slowly allows the fat to be rendered and create smoke for more flavour.
The most expensive steaks aren’t always the tastiest so ask your butcher about cheaper cuts
この記事は BBC Good Food UK の August 2021 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
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この記事は BBC Good Food UK の August 2021 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です? サインイン
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