What can I do to make boneless, skinless chicken breasts taste better? It’s the number one question we hear in the store, day in, day out. It made sense to make it the topic of our very first podcast episode. Our shop stocks thousands of spices, blends, oils and balsamics on the shelves, so we are well-equipped to answer the question. But we wanted to go deeper in this episode. We wanted to find out how consumers have come to prefer this particular packaged poultry. We decided to ask Galen Iverstine or Iverstine Farms Butcher—Baton Rouge’s premier local butcher—about this very popular cut and what we can do (or not do) in order to get full flavor and bang for our buck. We love Galen’s approach to ranching and butchering. His insight broadened our perspective for buying local and what it really means for a foodway to be sustainable.
After talking with Galen, we head over to the Red Stick Spice test kitchen with store staffer Madeline to cook up a spicy Peruvian Spatchcock Chicken with Cilantro Sauce. Among other things, Anne shares her memories of her Catholic upbringing and Pagan babies, declares herself Team Cilantro and ties it all into the oh-so delicious spatchcock chicken and creamy cilantro sauce.
Before you watch, print our shopping list for the recipes we'll be whipping up.
Here’s a list of the links we mentioned in the podcast: