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Elespanol
@elespanol.com
·
58 minutes
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Un chef con 12 estrellas Michelin: "El pollo más jugoso no se hace al horno, se hace en la sartén con caldo de pollo, leche y 100g de parmesano"
El reconocido chef Martín Berasategui comparte su técnica para cocinar un pollo jugoso y lleno de sabor. El cocinero recomienda utilizar contramuslos en lugar de pechuga y propone una prepar...
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