Our latest point of dietary focus is making sure we get enough good animal fat in our meals — shooting for 80% of our caloric intake to come from fat. There aren’t many cuts of meat that provide that much on their own, so we are delving into which cuts have the highest fat as well as ways to add fat as necessary.
Last night we had chicken quarters on the menu, so I seasons with a little salt, some freshly ground black pepper, and dried oregano & parsley. I topped with pats of unsalted butter and roasted at 375 degrees for an hour.
Once they were cooked through, with crispy, golden skin, I topped with an additional slice of Kerrygold butter (the good stuff!).