We’re all getting used to a new (temporary) normal where we can’t always find our first choice ingredient at the grocery store. Meat has been especially hard to come by for many, so today I’m excited to partner with our long-time sponsor Farmer Focus to share all the ways you can cook different parts of the chicken.
Even if it’s just out of necessity, now is a great time to try cooking something new in case your usual go-to (boneless, skinless for most) is not readily available!
I actually love, and regularly use, all different parts of the chicken (minus the head and feet … I know some do, but not me!). Not only are the bone-in cuts more economically priced, but I think they often have more flavor than boneless, skinless chicken breast. They are also especially great when using your slow cooker … when the meat literally falls off the bone for you!