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Steaks & Chops


Pan-roasting is ideal for these thicker cuts, and it cuts down on the smoke in your kitchen. Quickly brown your steak or chops, then transfer them to the oven.

 
  
Poultry


For juicy chicken parts, pan-roasting is perfect technique. Lightly brown your chicken in a skillet, add a couple of tablespoons of flavorful liquid, and finish the cooking in the oven. The liquid will keep the chicken moist and provides the perfect base for a quick pan sauce.


* Timeslot discounts may vary from week to week.

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