A chicken slowly boils in a Dutch oven Sept. 13, 2016, at the Eagle’s Nest picnic area on Dover Air Force Base, Del. Senior Airman William Johnson, 436th Airlift Wing photojournalist, demonstrated cooking a chicken with mushrooms, garlic butter and chipotle peppers in chicken stock to Dorm to Gourm participants. (U.S. Air Force photo by Roland Balik)
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