Chicken Breasts

What it's good for:

Sear them skin-side down in a hot oven-safe skillet for 4–5 minutes until the skin is golden, then finish in a 400°F oven for 15–20 minutes. Grill them over medium heat. Pound them thin and pan-fry for quick schnitzel-style.

The skin-on cut means you can render the fat and get crispy skin, which is where most of the flavor lives. Don't skip the skin.

Here's what you're getting:

Pasture-raised chicken breasts have more flavor than conventional because the birds live outside and forage for real food. The skin is more golden-yellow from the natural beta-carotene in their diet.

GMO-free feed. No hormones, no antibiotics. Birds that actually got to be birds.

How you store it:

Keep frozen until ready to use for up to 12 months. Thaw in the refrigerator overnight, or quick thaw in a bowl of cold water if you're in a hurry (just keep it in the sealed package). Keep thawed chicken breasts in the fridge for 1-2 days, or refreeze immediately if not using.