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nothing wrong with a fresh whole chicken free-range is a good thing, try to get the biggest which is also the oldest just got some huge thighs bone-in, skin-on from ralphs/kroeger .88/lb fresh not frozen cook 'em alittle longer either cut-up your own from whole or bone-in skin-on to get flavor just dont eat the skin,duh if your worried about it fried chicken just isn't unless its on the bone and with skin-on. when i stew chicken for stock or soup i always skim the fat off all batches after the first full of fat decadent batch. i also save the chicken fat for a few recipes if i'm gonna prepare them soon. i also love prime steak believe it or not costco has USDA prime steaks in a few cuts if you know what to look for i.e. boneless rib-eye, filets, and new yorks (n.w. are too fatty/grissly for my liking) you can get them in the bag too if you ask thats what the big sliding windows are for, i've made friends with the head meat cutters at three costco's they are more than happy to talk meat and help you out you cant beat a whole tenderloin for 8.99/lb either prime or a buck less for choice. go to a small butcher about 15 miles away to get the older larger chickens fresh off the farm. sunday chicken dinner was that old hen who quit laying or that obnoxious rooster that chased the grandkids aroud the yard and peckedd the crap out of you and gradma cooked them up tender and juicy full of flavor just try a little harder to get the good stuff. sometimes (always) the wife and i have a skin feast on a roasted chicken or two when it comes out of the oven its a ceremony we watch it cool make conversation and after ten min's pull all the skin off divide in half say grace and induldge in a crispy roasted skin fest then shred the meat down to the bare bones vacuum-pak the meat for meals to be determined later. we are meat eaters and love it brought back 150lbs of fresh-frozen vacuum-bagged fish filets from alaska wild caught king salmon, halibut, lingcod, yelloweye, snapper, and blackbass all delicious yes it is too much for the two of us our nieghbors are sure glad i fish alot

Hmmm,

bresse chicken (form France, a protected name like a appelation controle for chickens). Eat one of these and tell me you are still turned of chicken.

These chickens are amazing. The actually have pastureland sown with special weed and flower mixed seed for the chickens to forage in. Fertilizer and chemicals not allowed.

Hmmm..... (dreams away thinking of chickens)

As tomatoes are coming into season soon here in NY, try this. It's outrageously delicious!

Vegetable Tian
Copyright, 2004, Barefoot in Paris, All Rights Reserved
Show: Barefoot Contessa
Episode: Turkey - Not Just for Thanksgiving
This recipe is available for a limited time only. Why?

Good olive oil
2 large yellow onions, cut in half and sliced
2 garlic cloves, minced
1 pound medium round potatoes, unpeeled
3/4 pound zucchini
1 1/4 pounds medium tomatoes
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh thyme leaves, plus extra sprigs
2 ounces Gruyere cheese, grated

Preheat the oven to 375 degrees F.

Brush a 9 by 13 by 2-inch baking dish with olive oil. In a medium saute pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.

Slice the potatoes, zucchini, and tomatoes in 1/4-inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly, making only 1 layer. Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more tablespoon of olive oil. Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender. Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes until browned. Serve warm.