Bone-in Skin-on Chicken Breast
The choice between bone-in, skin-on breasts over boneless, skinless ones often comes down to preference. If you're indifferent, opt for bone-in, skin-on when making stocks or stews for added flavour. While less lean, the extra layer of fat from the skin allows it to be more forgiving when cooking, so you're less likely to end up with a dry chicken breast. Not only is it delicious, but these chickens, which are raised by a co-op of Ontario farmers, are also air-chilled and raised without antibiotics to ensure maximum freshness, colour, and flavour. These chickens have been raised without any antibiotics.
COOKING TIP: Take advantage of the fact that these breasts are bone-in and skin-on by roasting them in the oven to get the skin nice and crispy. While they're cooking, boil some brown rice and sauté your favourite vegetables. Don't forget to drizzle the rendered chicken juices on your whole meal!