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Why I stopped buying chicken breasts and switched to leg quarters after a butcher in Memphis set me straight
A butcher at a shop on Summer Ave asked why I was paying $4.99 a pound for breasts when leg quarters were 79 cents a pound that week, and he was right that the meat is just as good if you cook it right. I now roast them at 400 for 40 minutes with salt and paprika and get four meals out of $3 worth of chicken. Anyone else made the switch and have a seasoning combo that works better than mine?
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