This beautiful breast is known as airline chicken because it was such a popular menu item back in the day, when airlines still gave their guests real food. Above and beyond the wing-like shape, this worked so well is because food for air travel needs to be cooked way ahead of time, which means it can dry out, especially something like a chicken breast, but by leaving the wing joint attached, that becomes a little less likely. Plus, once you finished your breast, you got to eat a chicken wing drumette. Now that’s value-added service.
As I mentioned in the video, please feel free to use whatever spices and seasoning you wish, since that will not affect the technique at all. I should have used fresh herbs inside for a little nicer appearance once sliced, but I think I more than made up for that with the sprig of rosemary. Regardless of how you flavor yours, I really do hope you give this a try soon. Enjoy!
