Market of Choice was selling split breasts for 1.30ishlb, so I snapped up a couple of packages. I am just going to take off the bones and use them for stock. So tonight, I took off the portion of the carcass clinging to the breast, and then stuck the bones in a bag and then into the freezer for future stock making. I cut off the larger chunks of fat still clinging to the bones and breast itself, then diced the fat up and rendered it in the skillet. Meanwhile- I rubbed the chicken down with salt, thyme, hungarian smoked paprika, and pepper.
One the fat rendered I flipped the burner up to high, waited till the fat was near smoking, and stuck the breast in skin side down. I wanted to just get some color on the skin before I flipped the breast over and seared the opposite side. Then into a 325 oven. It took about 20 minutes- with me rotating the breast in the pan every 10 minutes.
Just after the first flip. Really happy with the color of the skin. When finished, I sat the breast atop a mix of cannellini beans, spinach, and mix of wild mushrooms, with garlic, thyme, and a little rosemary.
Finished off with some Asian style pickles and scallions.
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