Skin is flavour
Buy free-range (organic if possible) skin-on chicken breasts or thighs and barbecue them slowly and gently. Cooking skin-on chicken slowly allows the fat to be rendered and create smoke for more flavour.
The most expensive steaks aren’t always the tastiest so ask your butcher about cheaper cuts
This story is from the August 2021 edition of BBC Good Food UK.
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This story is from the August 2021 edition of BBC Good Food UK.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
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