Chicken, anyone?

November 7, 2016

A moist, juicy slab of roasted chicken breast. With potato salad and squash.

A moist, juicy slab of roasted chicken breast. With potato salad and squash.

I continue to be amazed at how easy it is to cook good chicken.

Particularly when one starts with admittedly pricy fresh-frozen chickens from one’s local organic chicken farm. A whole chicken of between 4 and 5 pounds runs me somewhere in the neighborhood of $20, but when I look at the fact I can get four meals, plus several pints of stock, out of a chicken, it’s not that bad a deal.

This week’s Mr. Chicken came sliced with sauteed squash and potato salad, because that was what I felt like. ¬†And it made me remember all over again just how…damn…good this chicken is.

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