Steeped in Flavor

Steeped in Flavor

Know-how with marinades, brines and rubs can take your entrees to the next level.

On a recent Friday, five tons of raw chicken arrived at the central kitchen at Universal Studios Hollywood in California. Whole birds for the rotisserie, half birds, skinless breasts, nine-piece fryers — all either went into a marinade or got rubbed down with salt

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