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Simmer your chicken in milk! This Italian poaching trick (also for pork) creates more succulent meat—though the science isn’t well understood, evidence suggests that the lactic acid and calcium better penetrate the meat than other liquids and tenderize the meat. (This is the same reason that Chris Kimball lives and dies by the belief that only yogurt marinades work.) A tarragon, parsley, and caper sauce adds vibrant, punchy flavor. Get the recipe for Milk-Poached Chicken With Tarragon Salsa Verd
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