Before you go! Share this content on any social media platform

All my life I was warned about boneless, skinless things– but especially without chicken legs without skin. "Dry," my mother hissed once, mumbling the international signal for "I smothered" exaggerated when we spotted her at a hotel buffet.

In my household, our chicken thighs had both bones and skin. We covered it with olive oil, seasoned with salt, pepper and lemon juice, and baked it crisply and juicy at low temperature. We called the dish "Joan Chicken" (after a friend of the family who introduced us to this popular method) and ate it for dinner about once a week.

Read more >>

Before you go! Share this content on any social media platform

Source link

SOURCES: VEGGIENUMNUM FOOD52 THEBUTTY
SMITTENKITCHEN NOTWITHOUTSALT HOWSWEETEATS

LEAVE A REPLY

Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.