So, yesterday we covered why boneless skinless chicken breasts are a boring, dry, overpriced nightmare. Today, we’re going to talk about a nice, relaxing, date-night way to cook chicken breasts that have NOT been pruned of their delicious fatty essence, and it’ll be great. I’ll share some more mindless recipes for whole chicken breasts over the next few weeks, this is just my favourite kind of dinner for two (apart from homemade cheeseburgers and sweet potato fries, and Scallop Night in America.)
Buy a chicken breast with skin on it per person you want to serve. Let’s start with just you and a friend, though, while you get used to it (different strokes for different stoves, my friend.)
For this, I’d dig it if you got a cast-iron pan. They’re cheap, they cannot be destroyed by any human weapon, and they last for literally centuries. Here, buy this one. It’s pre-seasoned, I have four of them in different sizes, including the dutch oven and an itty-bitty adorable one I just use for cornbread. Never throw out another stupid scratched nonstick pan that Mallory used a metal whisk in. The other thing I can 100% uncategorically recommend for everyone is a meat thermometer. Meat thermometers are cheap, and they have thousands of uses (I mean, all of them involve measuring a temperature, to be fair, though some could be used to stab someone? I digress.) Did you know you can use one to tell when homemade bread is done? Sometimes, if you’re using a loaf pan, it’s a pain to take it out and thump the bottom and pop it back in, but if the thermometer says the inside of the bread is 200 degrees, you can pull that sucker out of the oven.
Now, the chicken breasts.
Ingredients:
2 bone-in, skin-on chicken breasts
2 TB butter (unsalted, fancier the better, like, Kerrygold if you can swing it)
1/4 cup shredded cheese (all cheese is great)
1/4 cup pine nuts
Handful of cooked greens, or any leftover vegetables, really, chopped up small.
1 TB oil (don’t use olive, because the smoke point is too low, try peanut or grapeseed or vegetable oil, it’s a single tablespoon, it’s not going to kill you)
Salt and pepper to taste, any dried herbs you like (rosemary, thyme, etc.)
Optional Ingredients:
A lot more butter, and a lemon.
Preheat your oven to 400 degrees. Do you have an oven thermometer? Mine informed me that my oven DOES get up to the correct temperature, but it also takes about ten minutes longer than the “preheat” light suggests. Should you obtain one, you’ll have better results if you hang it in the middle of your oven, away from the door, because otherwise the air will cause it to read low when you open the door.
Take the breasts (and your butter) out of the fridge about twenty minutes before you want to start cooking, and get the rest of your shit sorted while you wait. What I do is take a little bowl and dump in everything I want to shove under the skin, except the butter. The first few times you do this, you’ll probably overestimate how much stuffing you need, and then you have to toss out the rest. I always wind up with too much cheese.
Put your pan on the stove and set the heat to medium high. Let it get really hot, and while it’s heating, pop your butter in the microwave to soften it a bit. Glom it together with your little bowl of stuffing.
Using two fingers in a “where’s my G-spot” gesture, slide under the skin of the breast and tug it away from the meat, creating a little cavern into which things can be placed. Raw chicken is gross as shit, so if you want to wear plastic gloves, I shan’t stand against you.
Work your butter and cheese and stuff under the skin of the breast, and smoosh it around until it’s reasonably even. Some of it will fall out the side, that’s okay. Salt and pepper both sides.
Is your pan nice and hot? Add your tablespoon of oil, wait for the shimmer that suggests it’s heated but not smoking, and place the breasts in the pan, skin-side down.
Let them hang out on that side until they get brown, I tend to wait about six minutes and then flip them over. If they don’t want to move when you go to turn them, give them another 30 seconds. At this point, I sometimes drizzle some melted butter or olive oil on top, but it’s not mandatory. Let them hang out on THIS side for another six minutes. Sprinkle your random herbs on top.
Now, put the pan in the oven (IF you do not have an oven-safe pan, you can put them on an oiled and foiled baking sheet for this phase, but one of the reasons to love cast iron is never needing to saying “I’m sorry, I have to get started on all these dishes, have dessert without me”) for about 12 minutes. After 12 minutes, either use your meat thermometer to make sure the internal temp is 165, or slice the thickest breast to make sure it’s not pink in the middle, and let the breasts sit for about five minutes before serving. If your thermometer says 160, that’s fine, it’ll keep cooking for a bit when it rests, especially if you tent it with foil. It’ll probably take more like 15, but I encourage you to check early, especially the first time you make these.
If you want to get fancy (it is no more work, because it ALSO cleans the pan for you!), take the chicken breasts out and put them on your plates, and then return the pan to the stovetop on high and dump in a glass of white wine and more butter and scrape up the brown bits and let it boil down while the meat is resting. Now you have a pan sauce! Pour it over the breasts. Squeeze a lemon on it!
Eat. I like to do mashed root veggies on the side, or a salad, or roasted brussels sprouts or carrots, or literally the world’s easiest side dish: sauteeing salted and peppered asparagus spears in butter until they’re bright green.
This will be delicious. Our next version will be all-oven, all-the-time.
Tags: chicken breasts, cooking, feel the burn, food, recipes, skin
WHO HAS NONSTICK PANS SO FANCY THEY CAN’T HANDLE A LITTLE WHISKING
oh god I still feel so guilty about that though
I did it last night. 🙁 🙁 I knew it was bad and I still did it. 🙁
“I forgive you.” (I’m going for the tone Avery Jessup used when Jack told her he made out with her mom, but it honestly did encourage me to #leanin to cast iron usage more aggressively, and was ultimately a profound improvement)
Can we talk about how stupid and awful their divorcing was?
PROFOUNDLY STUPID AND AWFUL, but I also wouldn’t have wanted to miss his dalliance with Pizzarina Sbarro, the heiress to the slice and calzone fortune.
YES OH MY GOD YES
no for real what the SHIT was that?? Was Elizabeth Banks like, busy, or something?
Silicone whisks! And in fact silicone everything. I have a whisk, several muffin tins (including one in the shape of dinosaurs) and a pastry brush that I never use because I don’t make pastry but I bought it because it looks like a weird sex toy and makes me laugh.
Am I a sucker for buying Le Creuset when a super cheap cast iron skillet is apparently great?
There are many reasons to own different things. I think everyone can benefit from having a great cheap cast iron skillet, but the gorgeousness of a Le Creuset casserole dish has a value in and of itself.
I loved my (cheap) (former) cast iron skillets but we had to give them away because my husband got me a ceramic top electric stove a couple of years ago and you can’t use cast iron on a cooktop. *sob*
You can’t?! Oh. Oops. I did, all the time, in my old house that had a ceramic top electric stove.
Well, you can, but apparently it’s really easy to crack a cooktop with cast iron. I guess I could do it with my old Farberware non-stick too, if I tried hard enough.
But that’s a good reason to get rid of the stupid thing and get a decent gas stove.
I am not saying this at all to judge your choices, because who am I, but to note that you can get an enameled Dutch oven from Lodge for under a hundred bucks.
LeCreuset is so, so nice but yo I have that Lodge dutch oven and it is GRATE
I got a purple one for my birthday, but as that was in August I haven’t yet busted it out. But I am totally gonna make some stew this weekend!
You know what, my enameled Lodge Dutch oven cannot handle having metal in it (similar to the situation with Mallory and the whisk above, except it was me and the whisk on my own damn pan), and I hear LeCreuset doesn’t have that problem. I also just canNOT get it clean, and it’s definitely a spiraling problem and every time i use it it ends up dirtier.
Yikes, good to know!
The inside of my LC has gotten a little stained over the years (it gets a LOT of use) but that hasn’t had any effect on the non-stickness of it. If I cared I could use the special LC cleaner or Efferdent as recommended below but I like that it looks well-used.
Anyway, I know they’re crazy expensive (I bought mine with a Sur La Table gift card my boss gave me) but I love love love mine and everything I’ve cooked in it has turned out pretty much perfectly.
I will add that I recently read a LOT of information about enameled Dutch ovens (on the Sweet home? on the kitchn? I don’t know where the internet is too large) and the Lodge enamel ones are made in China and therefore aren’t as good for *reasons*. Their regular no-enamel cast iron holds up to LeCreus very well though.
I remember reading the Sweet Home piece and they were pretty solidly in favor of the Lodge! http://thesweethome.com/reviews/the-best-dutch-ov…
I’ve found cast iron to be a high maintenance PITA, even though I Followed All The Directions. Buy the good stuff and save yourself the time and annoyance.
I hate the cast iron too. I am the dishwasher and not the cook, so it seems churlish to complain BUT the thing is gross. I scrub it in hot water with a brush and no soap as directed which EVENTUALLY gets the icky food particles off, but leaves your hands grimy and wrinkly. And although there are no visible food bits on it, it’s not ACTUALLY clean. It smells faintly of old cafeterias if you sniff it. Cast iron is never clean, because “seasoning” is just dirty baked on grease, yo.
Nah, Le Creuset is pretty! I have some of everything – cheap cast iron from Lodge’s Target line, pretty green Le Creuset, some off-brand something my mother in law gave me from Costco… all of them do the cooking. It’s great!
I think they’re just dandy, but someone on a comment thread once mentioned a Le Creuset ramekin which for some reason strikes me as decadent (even though that must be the cheapest thing they sell.)
I have a little Le Creuset apple thingie that I got at Marshall’s and is awesome.
The End.
I have one of those! I have a bunch of wee casserole dishes that I use when I want to make super-twee, individual pot pies or mac n’cheeses or tuna casseroles. (And I paid like, $20 for it, not the $98 on that website.)
I’m only just now learning how to cook like an adult (read: not just boiling pasta) and I have zero cast iron pans. I’ve thought about getting some, but I have a full set of non-stick right now that seems wasteful to replace. Is it really REALLY that much better? Internet, I beseech you.
Wait until you destroy one of the non-stick ones. There are things I prefer non-stick for! Omelettes, most egg dishes in general…I also have an awesome non-stick pan that’s oven safe to 425, which I use a lot because it’s bigger than my biggest cast iron.
The Calphalon Unison nonstick line costs the earth, but are oven-safe and this set gets a ton of use from me: http://www.amazon.com/gp/product/B0084O7KHA/ref=a…
I have something similar to that one – my mom spoiled me a little with some Calphalon pieces after my divorce.
I got a very similar set of Circulon pans from Costco. They are oven safe, anodized, steel, and nothing sticks to them. They heat very evenly and were maybe $150 for a set of 13ish pieces? A nice alternative to cast iron and Teflon. Nothing is less delicious than finding chunks of Teflon in your scrambled eggs.
My senior year of college, I spent all year getting a little Wagner cast-iron frying pan perfectly seasoned (it’s hard when you don’t eat bacon!). A few days before I moved back home, my housemate’s friend burned eggs onto the pan and then left it sitting in soapy water overnight. I almost cried.
And this is why I have one of those ceramic non-stick pans instead of cast-iron. I love cast-iron so much. If I had one, I know it’d get left sitting in soapy water overnight and I would be inspired to murder. I can deal with pretty much everything, even my expensive chef knife being put in the dishwasher, or sponges getting left in the bottom of the sink with the dirty dishes for >24 h, but a cast iron pan in the sink/dishwasher would destroy my roommate relationship.
So yeah. Not buying one, even though I miss having cast iron so much. They make the best pancakes.
Cast iron is great.
I like Le Creuset stuff though with is SUPER EXPENSIVE enameled cast iron (just don’t let what you cook boil dry and sit over the heat for hours or the enamel cracks lesson learned and passed on)
There is, in California, a Le Creuset seconds store where you can get nearly perfect at a lovely discount. I have a friend who worked there and she snagged me a French oven at something like 72% off the original price for a “first”, but part of that was her discount I think.
Jolie says she’s cobbled together her Le Creuset set gradually from TJ Maxx sales, and has no regrets.
A friend has a bunch of vintage Le Creuset acquired from years of careful shopping. It is amazing and she didn’t have to ransom her firstborn for any of it.
You can use both! I have one cheapy cheap nonstick pan for eggs and light flaky fish and things that get sticky and then I use stainless steel (and occasionally cast iron) for everything else. Since the nonstick surface always eventually comes off I just pick those up on sale at Target or Amazon and then buy the rest to last. You can get really good deals on stainless steel from the JC Penney everyday line (with a coupon!!) and I got my cast iron pan at a thrift store for $1 (clean really well and then re-season if you do this, especially if it’s collected dust!).
True story: I used a meat thermometer to dig a hardwood floor splinter out of my foot once.
Meat thermometers save LIVES.
Query: what was the internal temperature of your foot? Was it done?
I have one cast iron pan that I bought because I needed it but I don’t know why and I can’t remember if I ever used it or not. I also can’t remember if I seasoned it, so I guess I should… just season it again and then use it? But cleaning it scares me, tbh. Like, I’m not allowed to use soap? Is that for real?
You can always save cast iron, it can be brought back from the brink a thousand times.
This is a GREAT guide to cleaning and seasoning both, cannot recommend it enough: http://lifehacker.com/5982835/whats-the-right-way…
For the record, my dad uses soap in his, though I do not, and as a result, I use my cast iron way more because shit slides out of it like it’s been fired from a cannon.
Nicole, you seem like a person to ask this–I have a cast iron Lodge grill pan, which I love and is amazing, but I managed to get something an unholy level of burnt onto it and I CANNOT GET IT CLEAN. I have tried pretty much all the cleaning techniques* I’ve seen around, to no avail–any good tips for getting it scrubbed?
*Salt, boiling water, boiling vinegar, Coke, elbow grease, etc. My oven doesn’t have a self clean setting so I can’t put it through that. I also have no fire pit access.
Do you have a Kurly Kate? They are lumps of metal squiggly pot scrubbers. Available in copper and iron/stainless.
The copper tends to squish up, but the steel one doesn’t and goes into the dishwasher.
It’s also the only thing that gets burnt gunk off my Corningware.
Anyway, just soak the pan for a bit, boiling water wouldn’t hurt, then scrub with the KK. http://www.ebay.ca/sch/sis.html?_nkw=Vintage%20Ku…
This MAY OR MAY NOT be gross, but I never wash my cast iron skillet, ever. I just wipe it out with a paper towel. Sometimes if I’ve cooked a lot of bacon in it and I don’t want the next thing I cook in it to smell of bacon, I’ll pour a thick layer of kosher salt in it, mush it around, then wipe it carefully out and put a dab of oil back on it to season it. But that only happens like, once every other month.
I mean, you are in ruddy good health, so that seems like it’s worked out just fine.
That’s almost what I do! I use a damp papertowel to help catch any bacon crumbs and then I wipe it with a lightly oiled papertowel and heat on the stove to dry it out. I read that it’s fine as long as you are using it frequently.
I do the same thing, Mallory, and I live with someone who is Very Particular about how kitchen things are taken care of. So you are doing it right.
My mom washes her cast iron with soap and it seems fine. She also maintains that seasoning must be done with lard, not oil, or vegetable shortening.
You shouldn’t use soap because it wrecks the seasoning. But that isn’t really that big a deal, as long as you deglaze the pan while its still hot (i.e. pour some kind of liquid in the pan and stir) you won’t have any problems with stuff sticking to the bottom. Just pour some warm water in and scrub for a few seconds. Also, don’t stress about seasoning. There’s lots of ways to make it fancy and time-consuming, but cooking some bacon works just fine.
Cooking bacon is my favorite way to season a pan. To combine various methods, I just bake the bacon in a cast iron skillet for a long time.
Does it taste as good without the cheese? I’m super allergic to dairy and I know I can use grapessed oil for the butter (I find that it is the most buttery tasting oil) but I don’t know if it will be sad and boring without the cheese. Would coating it in breadcrumbs make up for that?
WHAT IF instead you crumbled some prosciutto in there? Or wrapped it in prosciutto? I imagine it would add delicious fatty goodness to the enterprise, which seems largely to be the point of the cheese.
oh my gosh that sounds like a brilliant idea. I will try that and see how it goes!
I have a cast iron ridged grill pan. I never use it, it drives me mad every time I do.
Another lovely thing to do with chicken breasts is what Nigel Slater does – a lump of butter, then varying amounts of paprika, cayenne, cumin and coriander (all ground), depending on how hot you like it,then either do the pockety g-spot thing or slice into the chicken and bung it in the slices and grill. Baste it periodically, serve with rice and pour all the juices over the rice. (It’s in ‘real fast food’ but I can’t find my copy to check the actual amounts he uses.)
NIGEL SLATER ALWAYS
I have never been happier to have a roommate who gets Le Creuset for free.
(Also, I just introduced my friends to Kerrygold this past St. Patrick’s Day when I made soda bread for the first time. “The bread is just okay,” I said, “but it’s really just a transportation system for the butter.”)
OMG, I love Kerrygold cheese (esp. Dubliner) but I can’t find it anywhere anymore and am *thiiis close* to buying it in bulk from Amazon…
If there is a Trader Joes where you live go there, they sell Kerrygold butter!!
My roommates went to Costco recently and brought me back a present of a 3-pack of Kerrygold that came in a pretty, shiny, gold box. I love it so much that I don’t mind that it’s probably a “We’re sorry we’re usually slobs” guilt-present.
[Yes, I can be bought off with good butter.]
1) This sounds delicious
2) Taking this as a safe space to whine that my boyfriend totally destroys all my pots and pans! His is a three-pronged approach: Scratch up any non-stick surfaces with metal utensils; Put all your ingredients into the pan BEFORE turning on the heat, so everything adheres directly to the pan; If you have to scrub more than 5 seconds to get any crud off, just leave it on there and accept that it’s part of the pan forever now. lkjlakjsdlkjalfejkajlklmdcnslknwel!!!
So many relationships have been ended by metal utensils in non-stick.
reading your second comment gave me anxiety. “lkasjdfasdhflsdjfa” , seconded!
It’d probably be easier to just get rid of your boyfriend than to keep replacing all of your cookware, so . . .
ohhh … I do the ingredients-directly-into-pan all the time and didn’t realize it was a problem? Slash didn’t realize it was a DIRECT CAUSE to shit always sticking to my pans. (No one taught me the right way to do things I just started cooking and uh taught myself some bad habits.) You have shown me THE LIGHT!
Have you tried throwing an epic shit fit to clarify that he is never to touch your pots and pans?
I just came down here to say KERRYGOLD!!!! There is no other butter. Okay, going back to read.
WHAT ABOUT PASTURE BUTTER THOUGH
None of the pastured butters I’ve tried have been salty enough 🙁
Also the first time I read this I thought it said thing to do with your breasts<i> and was so confused about the butter photo.
Hey man don’t you judge what I do in my private time.
Where does one purchase chicken breasts with the skin on?
They are usually just next to the ones without. Not snarking, but everywhere I buy groceries just has both kinds nestled next to each other in their little polystyrene shells.
Thanks! That probably did seem like a silly question. I basically eat vegetarian, so only within the last year when I started cooking for my carnivorous boyfriend did chicken start appearing on my radar at all. I should start looking around more!
This is a great recipe and all but I feel I must point out that unsalted butter is TOTALLY UNNECESSARY in your life, even in baking. The amount of salt in salted butter is negligible, plus which salt is delicious. Just use salted all the time and you can stop standing in the butter aisle trying to remember which one you need.
Plus it makes everything taste better.
I keep both salted and unsalted on hand, because my “eating” butter is Kerrygold and that shit’s too expensive to cook with all the time.
Plus, most baking recipes tell you to use unsalted butter, and then add salt to the recipe. I use salted & don’t add the extra salt. But that’s my mother talking through me, i don’t know if this is actually good or not.
I usually use salted and add most of the extra salt because SALT.
I will never forget a Mad Magazine butter advertisment that said ‘Slightly salted, so you can’t tell it’s rancid.”
Unsalted butter will go off faster than salted if left out in summer. And it really does taste better.
BTW, what is ‘cultured’ butter?
Real talk. Do you leave the meat thermometer in the whole time you’re cooking, or do you just jab it in when you want it to be done. Because this is the great mystery of our times.
I will never own a meat thermometer; everything’s going to be fine.
The latter!
Damnit Nicole! i have issues and always have to think really hard about which one is the former and which is the latter in a sentence.
Jab at the end! I melted a food thermometer into a plastic puddle by leaving it in the whole time. Don’t do that.
I have two digital meat thermometers, but I cannot ever remember to get new batteries for them, so when I got the second one, I started poking my meat (with my finger! sicko!) when it was at the “right” temperature in preparation for the day when its battery died and I had to rely on other senses to tell me when stuff was done. It also impresses the heck out of people when you can prod a steak with your finger, say “30 more seconds til medium rare” and be right.
I just have to say how adorable it is that your scallop article says it is for a “romantic at-home dinner with someone you want to buy scallops for.”
ME. THE PERSON I WANT TO BUY SCALLOPS FOR IS ME.
This here is my go-to “What shall I make with chicken tonight?” recipe. I make this with chicken thighs, with chicken breasts, skin on, bone in or out, it is literally the most versatile recipe in my repertoire. I cook it exactly the same (temperature and time-wise) whether I have just a few chicken thighs (usually) or a whole chicken* (rarely).
It is NEVER dry (the word-tangles I get myself in avoiding the word ‘moist’ are frankly beneath me), and ALWAYS delicious and fragrant, and the caramelised shallots are a dream. I also sometimes toss in leeks, or red onions. I always double the sauce. I have never added the parsley, because garnishes. Bah. This works well with a green salad. Or potatoes. Or bread. Or some lightly steam vegetables with a lemon-dijon dressing. Whatever. Eat it all the time. http://www.davidlebovitz.com/2010/03/roast-chicke…
*Edited to add obviously if I’m cooking a whole chicken it is a whole chicken cut into pieces. Don’t put a whole chicken in the oven for 40 minutes and expect anything more gratifying than debilitating salmonella.
That looks lovely!
it’s blowing my mind that in america kerrygold is clearly thought of as Good Butter… i’m in the UK and i would never choose kerrygold! even waitrose essentials butter is better. let alone all the actual good stuff (mostly french tho). you funny mericans.
You’re just jealous because we like Irish butter better than British butter.
If anyone ever has a chance to buy Canadian butter — any Canadian butter– you may be pleased.
One advantage is that Canadian dairy is strictly regulated and the cows are not given any hormones to force higher milk production.
In addition, there are regulations on the use of antibiotics (only if the beast is sick and any milk during treatment must be discarded).
As a result our milk is purer than the US standard.
If you are in Ontario or Quebec, try Natrel fine-filtered.
The regulations are furthered by our quota system. No farmer can produce more milk than his quota, so there is no economic advantage to forcing the cows to produce more.
PLUGRA! PLUGRA!
OK then.
The key to cast iron pans is to buy them at antique/junk stores. Look for the ones that are all nice and smooth — not lumpy like the brand new Lodge ones. You want a nice old Griswold, or even an older, no-name smooth surface pan.
If, on occasion, you have to scrub it, just coat it with oil again, and stick it on a warm burner for a while. They’re never totally nonstick, but there’s no horrible nonstick chemicals and they will last you forever ever ever.
My favourite is stamped Finlay Foundry Carleton Place — which went out of business in 1974. I found it on the street the day before garbage pickup, a time we always called Centretown Recycling Day, because it was when people put out their big junk for scavengers.
Or you could leave your butter on the counter like the rebel that you are and never have to worry about softening it AGAIN.
I have a butter bell. It is basically the best.
ONLY DO THIS IF IT’S SALTED BUTTER. Because spoiled butter smells nasty.
If your house is not hot– under 20C– unsalted butter lasts about a week before turning.
I am a terrible housewife.
Well, you can, but apparently it's really easy to crack a cooktop with cast iron. I guess I could do it with my old Farberware non-stick too, if I tried hard enough.
so my cast iron pan is rusted over. I forget what even really happened to it because I think I blocked it out of my memory. I never truly knew how to use/clean/cook with a cast iron pan and I just felt ashamed about it so I let it get to a horrible condition, stored it in the back of my pantry and never used it again.
What do I do with it now?!?! I want to be a good adult, I really do.
Use sandpaper and rub all the rust out. Really! The pan can take it. Then reseason it in the method of your choice (the internet has a thousand ways, I prefer olive oil at low heat for long periods, and repeatedly.) and cook away!
Months late to the party but I have your answer! Stick the pan in yr oven and run the self-clean cycle. When it’s done, scrub all the stuff off with steel wool until it’s as clean as you’re gonna get it. Then, turn yr oven up to hot (450ish) and rub lard or olive oil all over the pan, stick it in the oven for about an hour or so. Repeat a couple times and then you should be good to go! The first time you cook with it, do some bacon in it and rub it all over with bacon grease. Trust.
Thanks for sharing
For what it’s worth, I made this last night. Only glitch was I had to keep it in the oven about 5 extra minutes, but it still came out so. freakin’. good. Yay!
How would you recommend I reheat? I’ve got 2 monster-sized chicken breasts left over and it was so delicious I’d hate for them to go to waste…
found your site whilst checking out boneless vs bone in chicken breast; not only do you now have a regular follower ’cause of your recipes and comments – but I love your “comments” during the preparation process. I’ll be seeing you nearly every day! Thanks for making my day and helping me make better choices. (BTW-I’m 74 yrs old – stilll cooking and still learnin’)
I humbly request a cast iron tag. Also, chicken breasts suck. Thighs for life! (ps try Jamie Oliver’s chicken in milk please it is amazing)