I tried a Cook’s Illustrated method for roasted chicken breasts tonight. It involved loosening the skin and massaging herb-and-garlic butter into the flesh underneath, then brushing the skin with oil, and roasting on a rack at 450 degrees for half an hour. Two thoughts: the house stinks to high heaven from the dripping chicken fat at high temperature; and for chrissake!!--the only reason to eat chicken breasts in the first place is because they’re LOW in FAT. The flesh was succulent, I’ll admit, but for a protein fix I’d rather eat a handful of almonds, or my favorite bowlful of canned tuna/cottage cheese/curry powder/green onions.
With the chicken I served vegetable lo mein starring Dad’s snow peas, pak choy, and green onions. That was lovely.
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