The photos and videos of chickens in factory farms are horrifying. The research into birds given antibiotics–and what that means for both us and the chickens–is scary. And a free-range, organic chicken costs almost five times as much as a Perdue chicken in my neighborhood.
We have found halal chickens are the best value when we want to eat ethically. But we are pretty strapped for cash, and we have two hungry boys. So about half the time, we buy Perdue chicken or similar. Fairly taste-free, so oversized that our older son ponders whether they have benefited from breast augmentation courtesy of Uncle Rico, this chicken meat needs a lot of help.
Today, I sliced open some skinless boneless breasts and put slivered scallions in the cavity. I sprinkled lemon pepper on the inside, then bound them around with two slices of par-baked thick-slice bacon, misted them with olive oil, and baked them.
We had already had a big meal at lunch because my wife teaches at night, so I only made asparagus to accompany. To sauce it all together, I took some of the rendered bacon grease, fried some garlic, added white wine, lemon juice, and water and a bit of chicken bouillon paste, and reduced. I added some dried rosemary and thyme, then mixed about three Tablespoons of sour cream with one Tablespoon of flour, and thickened the sauce with that. I poured that over the finished chicken and the asparagus.