BL breasts and thighs with Mediterranean seasoning, fresh lemon zest and juice, garlic oil and black pepper


 
Brett-EDH

Brett-EDH

TVWBB Hall of Fame
Served with a Greek salad. Seriously, the Greek feta is to die for.

And some grilled red peppers and a sliced red onion.

It was only 101° today. Not too bad.

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Chicken marinating

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Searing the skin side for around 1 minute

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Nice lines. I like lines sometimes

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Should all be done in 19 minutes.
 
Did you debone the CBs yourself? I can't remember the last time I saw them boneless but skin-on in the store.
 
Brad Olson said:
Did you debone the CBs yourself? I can't remember the last time I saw them boneless but skin-on in the store.
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Yes. I like to buy whole birds and break them down. I get a better product and the way I like my chickens, skin on. I save the wings, uncut, for a wing cook and the bonus is chicken carcass for a great stock. $0.99 to $1.39# for whole birds.

The first debone is a challenge but then you get the hang of it quickly. Small slices to remove the rib cage and stay along the ribs. And just follow the hip plate for the thighs. Just one large bone to cut through the joint.
 
Brett-EDH said:
Yes. I like to buy whole birds and break them down. I get a better product and the way I like my chickens, skin on. I save the wings, uncut, for a wing cook and the bonus is chicken carcass for a great stock. $0.99 to $1.39# for whole birds.

The first debone is a challenge but then you get the hang of it quickly. Small slices to remove the rib cage and stay along the ribs. And just follow the hip plate for the thighs. Just one large bone to cut through the joint.
Click to expand...
Nice, Brett
 
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