A long time ago, there was a Denver chicken joint called Okoboji Inn that was justifiably saluted for its broasted chicken, a method that combines high pressure cooking with deep frying. Okoboji is long gone, but broasted chicken is still alive and clucking, although you'll have to head to the hills, some thirty miles from Denver, to get it. It's a crawl from theChinese restaurant, located in the same town, that equates "zesty" with sugar shock
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