Comments on: Two Lemons & A Chicken

By: Krista

Krista — Fri, 27 Mar 2009 20:55:16 +0000

I have used a trick for years to save money when buying chicken. I always take a whole chicken to the butcher counter and ask them to cut it into pieces. They always do so gladly and it is much cheaper than buying a package of breasts.

By: Poppy Barach

Poppy Barach — Fri, 27 Mar 2009 16:21:35 +0000

Audrey, I think you may be right about the Stokesberry chickens. I’ve noticed they have very little fat, which is a good thing. Butter or olive oil may be the best way to crisp the skin.

By: Audrey

Audrey — Fri, 27 Mar 2009 16:12:44 +0000

Thanks for the mention, and it’s interesting to hear your results. Marcella’s original recipe notes that the crispiness comes from how fatty the chicken and its skin is. … I wonder if the slight lack of crispiness with the Stokesberry Farm chicken is ’cause it’s truly pastured and thus less fatty. I’ll have to experiment with our next chicken from Stokesberry.