Thanks, Teresa, I don't think I've ever seen a chicken pie recipe without vegetables, that looks really interesting and efficient, because Bud and Makayla wouldn't have to pick out the pieces of veggies, LOL. Ruthanna, the chicken pudding looks good, I'm going to try a couple of these as meals when Elery's family comes. I'll have 11 visitors for 5 days over the 4th of July weekend, so I'm going to have to find things that I can bake ahead or multiply to get enough servings. The following week is Fair Week too, so Bud and Makayla are spending the night tomorrow night, the fair entries will just have to be baked and frozen, then thawed for the fair. (shrug) Just as well, they're getting too complacent about all those ribbons every year, make 'em work at it this time! Ryse, where are you that you need to move to Tennessee for a better climate? I live in North/West Michigan and I really like to process chickens in the fall, far fewer flies and I don't rush so much to get the birds on ice like I do when it's warmer here. sleevendog, the traffic cones actually worked pretty well, but they weren't quite deep enough. Hey, I'm creative! I didn't have enough room to partially freeze all those halves before packaging, that was part of the problem, I think. On another food related note, the second calf of the year was born today, hooray. I left Mama to tend it and didn't bother them by getting close enough to determine whether it was a heifer or bull, I'll know soon enough. Oh, and Elery and I had chicken on the grill last night. No salting or pre-brining, because I wanted to see just how it was. Elery cooked it slowlyl on the cooler side of the grill and it was moist, juicy and delicious. I'm happy. Annie

I prefer the bone-in breasts. I think they are more flavorful. One of my favorite ways to prepare them is to grate the peel of a lemon and mix it in a small bowl with a large clove of garlic, 1/2 a small or 1/4 of a large onion, a handful of celery leaves and fresh parsley (all finely chopped). Then I add S & P, some dried or fresh tarragon and marjoram and about a Tbs. of olive oil or softened butter and a couple of squeezes of the lemon juice. I lay the breasts on their sides, pull back the skin and smear the mixture over the meat. Then I pull the skin back down over it and secure the skin to the breast meat with a wooden toothpick. Put in pan, bone side down, and add a little white wine or chicken broth around it and bake at 350 for 45 min to an hour, depending on the size of the breast, until juices run clear when pierced with a fork. The chicken should be nice and moist. You can also cut up some potatoes and put them in the pan with the chicken. I usually use unpeeled redskins and turn them occasionally during the cooking period. Here's another easy one for bone-in breasts: HONEY CURRIED CHICKEN 4 bone-in chicken breasts or 1 cut up chicken 1/4 cup melted butter or margarine 1/4 cup honey 1/2 cup orange juice 2 Tbs. prepared mustard 1/2 tsp. salt 1 tsp. curry powder 2 Tbs. dark rum Place chicken skin side up in shallow baking dish and preheat oven to 375 degrees. Combine remaining ingredients, stirring well. Pour sauce over chicken. Bake for one hour, basting occasionally with sauce.

Ugh. No. I would have mentioned it to the waitress. They may have someone new working in the kitchen who did not understand the instructions. That happens sometimes. I work in the restaurant industry. Believe me, one has to give every single detail when training and instructing kitchen staff. Often times the dishes being made are things that they never grew up eating, and even the fruits and veggies used, are things that they may have never ever seen before. Funny: A worker made a batch of strawberry glaze and neglected to pull off the little green leaves from the strawberries. True. I know some people NEVER eat the chicken skin. I actually like it crispy on BBQ chicken but in a salad - No.

I dip them in an egg and water wash(one egg whipped up with 2TBS water) then roll them in Panko bread crumbs ,lightly spray them with Pam olive oil spray and sprinkle on my seasonings, line an oven pan with foil and spray that with pam too then put the chicken on there and cook at 350 checking for doneness, which depends on the size of the breast, some I got lately were from giant mutant chickens I swear! they took about an hour to cook but normal ones should take 35 to 45 mins