The Best Part of the Chicken (That You’re Probably Throwing Out)
This one goes out to all the roast-chicken carvers. You know who you are. While others are setting the table or tossing the salad or asking you, “Hey, is the chicken ready yet?” you are at the cutting board, apron on, knife in hand. For this, you deserve a pat on the back, glass of wine, and some oysters.
Not those oysters. Chicken oysters.
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