Chicken Breasts, Boneless

About this cut

From the front of the bird, boneless and trimmed. Our chickens move to fresh grass every single day, and pastured birds have more structure and less water in them than what you're used to, so they hold together differently in the pan.

Good for

Grilled, pan seared, or sliced into a stir fry. Pound them to an even thickness if you want them cooking at the same rate. Take them off the heat a touch before you think you should, because lean meat punishes you for waiting.

From our kitchen

We keep a couple of packs thawed for the nights when dinner has to happen in twenty minutes.

Pound them to an even thickness, salt them, and get the pan properly hot. Four or five minutes a side and they're done. A splash of stock or lemon into the pan afterward, scraped up, makes a sauce while they rest. Over rice or a pile of greens, with whatever vegetable is in the drawer roasted on a sheet pan alongside.

Storage

Arrives frozen and vacuum sealed, and keeps about a year in the freezer. Thaw it overnight in the fridge, or quick thaw it in a bowl of cold water. Once it's thawed, keep it in the fridge and cook it within 2 to 3 days.