You really don't need to cut the "yellow stuff" (probably bits of fat) or the "white stuff" (probably bits of tendon or skin) off. There's nothing wrong with it. Remember, if you eat whole roast or fried chicken, all of that stuff is in the meat. In the breast, under the long, thin piece on the inside that separates from the rest of the breast easily, there is a tendon that sticks out from one side. It's not poisonous or nasty, but it can be tough. You can grab it with your thumbnail against the counter and push the meat away from it with the back of your knife, by holding the knife against your thumbnail, and sliding it away from you, while pressing hard on the knife against the cutting board. But again, it won't hurt you or anything, so it might not be worth the bother. The white "skin" is just a membrane that often occurs between muscles. It is harmless, and in chicken it shouldn't be tough once it is cooked. A similar membrane can be tough on some cuts of beef, pork or lamb, and if you are not long cooking the meat, it helps with tenderness to remove it. Never put anything hot in your fridge or freezer. Cool things to room temp before doing so. The residual warmth from hot items can reduce the quality and shelf life of other items. If you simply must put something in the fridge before it is completely cool, rearrange your fridge contents so that the top most shelf is bare (or contains non perishables that you like to keep cold, like sodas) and place the warm item on that shelf, covered with a damp towel or plastic wrap in which you have poked holes. Heat rises, and this should keep it from affecting other foods. But the heat needs to be able to escape the item quickly, hence the cloth or holes.

Well I changed my mind. I am doing it the way Becky posted. I rubbed it with olive oil and put on Montreal Steak Seasoning, browned it on all sides, added 2 cups of beef broth, an onion, some fresh garlic and stuck it in the oven at 325 - set tht timer for 2 1/2 hrs, then added carrots. It has one more hour to go. Making mashed potatoes and peas to go along with it. It smells heavenly in here.

I lay it on its side and cut with a sharp cleaver type of knife. Everything stated above is good but I once tried it cubed then added to a stir fry dish. Excellent! Throw the seeds in your compost pile and when you use that compost you'll have LOTS of plants. (Assumes you seeded before baking.) Ask me how I know this. ;-)

Never had a designated night of the week for anything. Ok, I was raised Catholic, which meant Lenten Fridays were meat-less (but not fish-less) back in the day. If I'm not cooking, it will be a salad. I've done one pizza takeout during COVID. (Otherwise it has merely been breakfast takeouts, which I eat while driving to my next destination.) I don't care for sandwiches unless grilled or toasted. I guess I would consider leftovers simply re-heated as "no cook", and even that take out pizza had to be re-heated as the location is nearly a half hour from home, and I hate cold re-congealed cheese. I do often make large meals, to provide for leftovers. Salads can take a variety of forms, depending on what's in the fridge or in the house. Right now, local tomato season has begun, which makes this a logical main ingredient. Or, yogurt may make a good base component.