If you've paid any attention to chicken recipes these days, every one is clamoring for organic, free range et cetera, and an equally large contingent are hollering back "elitist rubbish!"
If I have extra cents in my pocket, I really don't begrudge paying more-I think of it as a quality of life topic, the chicken's, not mine. I don't claim to taste a difference, and when I sometimes do (for the better) I wonder if it's a placebo effect.
I always try to cut down the consumption of slaughtered animals in my house, but it's challenging when one of the household members has derided carbohydrates as the source of all evils in the world. Sigh.
Something very simple to do when you have a whole chicken breast, on the bone.
Poached from Ina Garten.
Sprinkle chicken with salt and pepper, even under the skin. Add dried or fresh herbs to taste, like thyme, tarragon, basil.
Place on baking sheet, 350 degrees.
Roast for 30 minutes.
It will be moist and delicious. Slice to have a sliver of the skin and herbs.
Serve with pan roasted asparagus garnished with crumbled goat cheese and toasted pecans.
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