Skin-On Bone-In Chicken Breasts
Kingsland Hutterite Colony raises their free-run chickens in New Dayton, AB. 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.
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!