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Unread 12-11-2012, 09:00 AM   #11
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Join Date: 02-28-11
Location: Savannah, Georgia
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Originally Posted by chad View Post
It's boneless, looks cool, and convinces those around you that you are an actual chef! Boning a chicken, even parts, is lost on most folks. I learned in management training for Luby's...had to bone leg/thigh quarters for "cordon bleu"...if you've never had "cordon blue" using dark meat...
I'm thinking it would be good for stuffing with other fun things too.
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