Skip the boneless, skinless breasts, buy the whole bird and butcher it yourself. It’s economical, enlightening and so easy. Here’s how.
Skip the boneless, skinless breasts, buy the whole bird and butcher it yourself. It’s economical, enlightening and, honestly, so easy. Here’s howAT THE TWO Hudson & Charles butcher shops in Manhattan, trainees begin with chicken. Breaking down a bird is an easy, economical, lost-to-time skill. “Why are people paying the same price for two boneless, skinless breasts when they can get the whole bird?” said co-owner J. Fox.
This is the sort of advice you benefit from when you patronize your local butcher. Becoming one wasn’t Mr. Fox’s original plan, nor was it the ambition of his husband and...
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