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Lemon zest and pepper blend — wings, fish, grilled chicken
Compact sous vide circulator with app — Bluetooth control, 1100W
Rotisserie attachment for Weber kettle — whole chicken, prime rib
French double cream Brie — baked Brie, cheese boards, sandwiches
Apple smoke flavor rub — pork chops, chicken thighs, salmon
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Lemon zest and pepper blend — wings, fish, grilled chicken
Compact sous vide circulator with app — Bluetooth control, 1100W
Rotisserie attachment for Weber kettle — whole chicken, prime rib
French double cream Brie — baked Brie, cheese boards, sandwiches
Apple smoke flavor rub — pork chops, chicken thighs, salmon
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Preheat your oven to 350 degrees F. In a 9x13 inch casserole dish, combine coke, garlic, soy sauce, brown sugar and fish sauce (optional). Whisk together until combined and set aside. Heat 2-3 tbsp oil in a large saute pan over medium-high heat on the stove. When oil is hot (when a droplet of water sizzles when flicked into the pan), begin adding about half of your chicken to the pan to brown. Sear chicken on each side until golden brown, about 1-2 minutes per side. Reduce the heat if your pan is getting too hot. Once browned, place chicken into Coke mixture in casserole dish. Repeat process with second batch of chicken. When all of the chicken is browned, place the casserole dish in the preheated oven. Using tongs, flip the chicken every 30 minutes to ensure an even cook and coating of the sauce. Roast the chicken for about 1 hour 30 minutes to 1 hour 45 minutes, or until the chicken is tender and falling off the bone and the sauce is thick. Serve warm immediately. Garnish with chopped green onions or pea shoots. If storing, cool chicken completely in its sauce and cover with plastic wrap or foil, and reheat in its sauce. Keep in the refrigerator up to a week.