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roast chicken breast | by Jenblossom
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roast chicken breast

We buy whole birds from Pat's Pastured, so when Mike was working on his excellent fried chicken recipe, we got two and broke them down. All of the legs, thighs and wings went into the fry, the backbones went into a stock bag, and we kept the two whole breast portions on the bone. I poached one for chicken salad and for feeding to our sick Kali (who has come back strong, in no small part due to several days of eating good pastured bird and the rich broth it produced), and we kept the other whole breast to roast for a quick dinner.

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Taken on September 9, 2009