Smith’s (Kroger’s) had a sale on bone-in, skin-on chicken breasts (where do they get these gigantic chickens, anyway?). I’ve got plenty of ways to prepare them. But I seem to recall, sometime in my wicked youth, a recipe where two split chicken breasts are tied together tip to top, wit the cavity stuffed with aromatics and compound butter rubbed under the skin. It sounds like a thing, but I can’t figure out how to position it in the pan!
Have any of you ever heard of this method? If yes, could you shed some light? And if this technique is a product of my fevered dreams, please don’t hesitate to say it!
Have any of you ever heard of this method? If yes, could you shed some light? And if this technique is a product of my fevered dreams, please don’t hesitate to say it!