How to Make Fast and Easy Bolognese  | America's Test Kitchen
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By starting the chicken in a 450-degree oven and then turning the oven off while the chicken finished cooking, we were able to slow the evaporation of juices (a discovery we made during a happy accident when we experienced a power outage during a recipe test!) and ensure moist, tender meat all in time for a weeknight dinner: http://cooks.io/2ezJO7B | America's Test Kitchen
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Weeknight Roast Chicken | America's Test Kitchen
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This hearty Crab and Shrimp Stew is both achievable on a weeknight and impressive for a dinner party. 🦐 https://cooks.io/3GAVWUO | America's Test Kitchen
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