Parront
Crossing the Road
I like to slice the breast meat thin and grill it on the BBQ. Almost fat free, husband likes it even cold leftover on a salad or make it into chicken salad sandwiches. I prefer dark meat, but cooked fast in thin strips the white meat is not dry.That's DH's big problem with it. No matter how carefully I cook it, he always approaches breast meat with suspicion -- and I have to say that the only truly reliable means of it not getting dry is breading it for deep-frying as homemade chicken tenders that I cut to cook fast before it can get dried out.
We do plan on trying some meat ducks and are considering turkeys if we can find out what the blackhead situation is in our county.