Bone-in Skin-on Chicken Breast
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. These bone-in, skin-on chicken breasts from Grey Duck are actually "frenched breasts," which means that it's boneless except for the first wing joint that is still attached, but the wing meat has been removed. Grey Duck raise their chickens in Midwestern Amish country, just 3 hours outside of Chicago, cage-free and with no animal byproducts. Their chicken also meets the standards for GMO-avoidance.
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 favorite vegetables. Don't forget to drizzle the rendered chicken juices on your whole meal!