Re: Poultry prep
Been a few years since I cared much about chicken-prep. I've had exactly zero grocery store chickens that didn't taste like cardboard in the last 5-10 years. I've had a couple decent chickens from local butcher, but that's hit or miss and I'm unwilling to spend close to $5/lb for poultry roulette.
So, now I usually get Tyson parts and smother them in spices or garlic or parmesan or olive oil or whatever, and pretend it tastes like chicken.
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