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Reply to "Sub for rotisserie chicken"
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[quote=Anonymous]I agree poaching is probably easiest, but also often the least amount of flavor. Roasting boneless skinless chicken breasts often makes them tough and takes forever (with the way too big monster breasts) and you don't get that much more flavor. Maybe if you cut them into smaller pieces (or slice horizontally so they're an even thickness) and use a lot of seasoning / marinade. Roasting thighs is probably the most flavorful and also easy - they're smaller and flatter so don't dry all out before the center gets cooked. [/quote]
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