The WHOLE Bird
by Holly • January 14, 2010 • Meat/Poultry, baking-savory, soups • 4 Comments
It’s astonishing how inexpensive whole chickens are at the store compared to just buying the breast. When I saw the opportunity to spend a dollar more for the whole bird (a small one only about 3 1/2 pounds) of course I went for it. Roasting the chicken was a great way to use up a [...]
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