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In this informal cooking monologue, the speaker recounts a recent date where the chicken breast was exceptionally juicy, attributing the result to a secret buttermilk or yogurt-based marination. Inspired, the speaker decides to replicate the effect by creating a yogurt brine using 1/3 cup of yogurt, noting its sourness and previous use as pig feed. They plan to apply the brine to chicken and let it sit at room temperature before using a dehydrator set to about 100 °F for 12–15 hours overnight, timing the process so the chicken is ready in the morning. The narrative is casual, experimental, and reflects a curiosity-driven approach to improving chicken juiciness.
