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This is what I cooked today as a private chef in Beverly Hills. A dish I’ve cooked many times for them. I’ve made this dish quite a few times for my clients and it’s one of their favorites. I usually buy a whole chicken when my clients want chicken for a few reasons. One, it’s so that I don’t get rusty in my chicken fabrication. Two. one of my clients enjoy a slice of the breast, a thigh, and a wing, While the other enjoys 2 slice of breast, a thigh, and a leg! Three. It gives me a carcass and b
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