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Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.
Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.
Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.
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