Chicken notes

Boneless, skinless: trim fat and tendon, sprinkle with salt/pepper, flour, cook over high heat.  Make sure thickest part is near middle of pan, with thin parts toward the edges.  Cook in 1/8" fat (3-4 tbsp).  Protect arms from splattering. Use tongs to turn the meat.

Baking cutlets: 450 degrees, brush with oil and lemon juice. 15-20 minutes

I prefer roasting a cut-up chicken to a whole chicken.  You can use a simple flat rack, and time the roasting better.  Also, I don't like wings or drumsticks, so I just roast breasts and thighs.  Add flavor by inserting butter under the skin before roasting.

Brine in sugar and salt to improve flavor and texture

Internal temp must read 160 degrees to be sure bacteria have been killed

Buying for flavor

• Chicken that have been able to walk around outside (free-range) have more flavorful muscle
• The older the bird, the more flavorful (packaged at 8-9 weeks instead of 6-7)

Buying for freshness

• Check sell-by date and get chicken that has plenty of shelf-life left
• Avoid chicken with excess liquid in the packaging