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Lisa Shock

Lisa Shock


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Yeah, in culinary school we'd show students by taking 3 chickens and butterflying them. One just got some salt and pepper all over. One was seasoned with a rub on top of the skin and bacon was wrapped all around it. (held down with toothpicks) The third got rub and bacon slices under the skin. The instructors would then slice the meat on the interior and place it n unmarked bowls for tasting. Students could always tell them apart and the third one always rave reviews.

Lisa Shock

Lisa Shock

Yeah, in culinary school we'd show students by taking 3 chickens and butterflying them. One just got some salt and pepper all over. One was seasoned with a rub on top of the skin and bacon was wrapped all around it. (held down with toothpicks) The third got run and bacon slices under the skin. The instructors would then slice the meat on the interior and place it n unmarked bowls for tasting. Students could always tell them apart and the third one always rave reviews.

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