Oily???? We always skin them so they're quite lean. Actually I have about a dozen breasts in the fridge thawing out as I write. Cover with onions add red wine and a big schwack or butter add plenty of salt and pepper, cook covered for about 5 or 6 weeks or until tender enough to eat. Plain and simple recipe it's the way my grand mother used to cook them --yum.

Tracy from calgary

5 or 6 weeks?! I'm hoping that was an error. - Dan

That man has obviously never had a Prairie born and raised,grain fed Honker! Now here on the coast they are only fit for targets! derf