Use this classic oven method for succulent meat and richly browned vegetables.
The exterior of this cut is covered with a layer of tough connective tissue and fat. Be sure to trim away all visible fat
and silver skin (that thin, pearly-looking membrane). Use a thin utility or carving knife for this job.
Whether it’s grilled, sautéed, or roasted, here's your guide to the ultimate weeknight wonder: Chicken!
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