I love cooking chicken skins. There’s never enough of the tasty morsels to go around so when I prepare split chicken breasts, I hoard up a bunch until they are ready to cook. I like to keep the recipe simple, as the oiliness of the skins give out plenty of flavor.
I’m an idiot. For years since I started cooking, I bought skinless and boneless chicken breasts. What I really didn’t find out until recently is that I should have bought split chicken breasts all along. Split chicken breasts come with the breast bone and skin intact. The reasons for purchasing split chicken breasts just make
Every so often, when I revisit one of my recipes, I ask myself, why did I prepare it this way? There must be a better way to make it tastier. Do I tweak the recipe? Do I cook it with another method? How can it be improved? I made my roasted garlic pressed chicken last
McDonald’s has chosen Chicago as its second test city for its Mighty Wings. Trials in Atlanta were pretty successful, and the expansion to Chicago means there’s a good bit of momentum behind them. I don’t frequent McDonald’s much. The last time I was there was in August 2011 after a bit of bar hopping. The filet-o-fish at
It’s been a few months since I started to reduce meat consumption and I’ve been pretty successful in staying with the 80/20 rule (80% plant-based, 20% meat). However, I haven’t been relatively successful in finding adequate meat substitutes. The great meat substitutes I’ve eaten so far have been in vegetarian restaurants that use some sort
Last month, I had the pleasure of experiencing Korean fried chicken for the first time at Bon Chon Chicken in Manhattan. For my second time, I went to Boom Boom Chicken in Fort Lee on Wednesday. I’ve been reading the reviews about this place and I heard the chicken is comparable to that of Bon