Monday, March 25, 2013

On poultry

I was hanging out with a few friends recently, and asked if they had any suggestions for blog posts.

"Blog about the chicken!" they said.

Since I am always compliant *cough, cough,* I am blogging about the chicken.

So here's the thing I was trying to persuade them of: you should not buy boneless, skinless chicken breasts.  Bleh.  No flavor, rubbery texture, and expensive.  Instead, you should buy the smallest whole chicken you can find and make The Chicken To End All Chickens.

You need a chicken and kosher salt; if you want to walk on the wild side, you can use a little black pepper.  I dry the chicken thoroughly, sprinkle the salt on it, put it in a cast-iron skillet, throw it in a 450-degree oven and forget about it for an hour.  That's it.  I can get nearly a week's meals out of the leftovers (sandwiches and homemade soup), and it is just so much more flavorful and so much more cost-effective than the plastic chicken breasts.  If you don't want the whole chicken, get the bone-in, skin-on split breasts, and do the exact same thing: skin-side up in the cast-iron skillet, sprinkled with salt, 450 for 30 minutes.  Enjoy!

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