Breast (Bone-In Skin-On)

The bone-in skin-on breast is the classic roasting cut — the same split breast you'd find on a Sunday roast chicken, sold individually so you get all the drama of a showpiece presentation without committing to a whole bird. The bone keeps the meat from drying out during long oven cooking, and the skin crisps up and bastes the meat underneath as the fat renders.

Roast them at high heat with butter and herbs for a simple weeknight dinner, or slow roast them low and slow for exceptionally tender meat that pulls cleanly from the bone. They're well suited to stuffing under the skin before cooking — compound butters, fresh herbs, garlic — for a result that looks and tastes far more involved than it actually is.

Sold in pairs and priced by weight, 2.50 to 2.74 lbs. pictured. Select the size that best suits your needs.