"Something happened to me in the last 15 years: I became a chicken person. Not that I didn't like the protein before, but it was often overcooked in my house growing up so I never appreciated it unless it was fried. But in this last decade and a half, I've both cooked recipes myself and eaten dishes prepared by others that totally changed my mind."
"The pastured airline chicken breast - a cut that leaves the skin on and drumette attached to the boneless breast - came from nearby Living River Farms and was lightly smoked before roasting to give it a crispy, succulent finish. It was so flavorful and juicy that it barely needed its accoutrements. But as a sauce girl, I was glad they were included because the luxurious pepita romesco and crunchy, nutty salsa macha took the dish over the top."
Over fifteen years, chicken became a favored protein after encountering better-prepared dishes and recipes. During a vacation at The Ranch at Rock Creek, the same chicken dish was ordered at four lunches and repeatedly praised. The lunch menu remains consistent for a week while the dinner menu changes nightly. The dish featured a pastured airline chicken breast from Living River Farms, lightly smoked and roasted to produce a crispy, succulent finish. Luxurious pepita romesco and crunchy nutty salsa macha complemented the chicken. Executive Chef Zachary Ladwig noted the dish celebrates late-summer Montana garden bounty and local producers.
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