4 ms·
I guess it's not that complicated but the whole chicken and large (preferably cast iron) pan threw me off. Serving a whole chicken strikes me as a rare occasio
by pbreit 12y ago
I guess it's not that complicated but the whole chicken and large (preferably cast iron) pan threw me off. Serving a whole chicken strikes me as a rare occasion at most US dining tables (vs boneless breast, etc).
- tptacek 12y agoIt really shouldn't be. Whole chickens are one of the most cost effective proteins you can work with, and they're not at all difficult. They're a much better option than packaged boneless chicken breasts.