Tip: How to Break Down a Chicken

Posted by Hallee on Dec 3, 2009 in Hallee's Galley, kitchen & cooking tips

It’s so much cheaper to break your own chicken down than to pay the price for a “whole cut up chicken”. Substantially cheaper. Cheaper like half as much per pound cheaper. Here’s how you break down a bird.

Tags: Breast, Chicken, Cooking, Countertop, Drumstick, Frugal, Fryer, Hallee's Galley, Kitchen & Cooking Tips, Meat, Technique, Thigh, Tip, Wing

Broiled Blue Cheese Tenderloin Steaks

Posted by Hallee on Oct 8, 2009 in American Quisine, entrees, Hallee's Galley, Recipes

Broiled Blue Cheese Tenderloin Steaks: A perfect recipe for a special occasion. Our daughter LOVES steak. Any time she talks about enjoying a vegetarian lifestyle, we remind her that vegetarians don’t regularly consume medium-rare steaks.