chicken breast

Boneless, skinless breasts @ $1.69/lb.

No waste, no picking/chewing on bones, no tearing of skin. It's all
good food
for a good price.

James said:

Which would you buy and why?

Splitted breasts with ribs @ 99 cents/lb.

or Boneless, skinless breasts @ $1.69/lb.

I always get the splitted because I like eating the skin especially now
that fat ain't that bad for you.

that's a great price for both of them. personally, i'd skip the chicken
[censored] and go for the thighs. much more flavorful and economical in my
opinion. i've always maintained that chicken breasts are the most over rated
chunk of meat around!

"AC" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

i've always maintained that chicken breasts are the most over rated

Quoted message said:

chunk of meat around!

Not to someone who eats only the white meat of a chicken.
Love those chicken breasts!
Dee Dee

In article <[email hidden]>,

James said:

Which would you buy and why?

Splitted breasts with ribs @ 99 cents/lb.

or Boneless, skinless breasts @ $1.69/lb.

I always get the splitted because I like eating the skin especially now
that fat ain't that bad for you.

Then you have the answer to your question. What I would buy is not
important. You should obviously buy the chicken you like best. Of
course, the most cost effective option is to buy whole chicken, which is
the cheapest per pound.

James said:

Which would you buy and why?

Splitted breasts with ribs @ 99 cents/lb.

or Boneless, skinless breasts @ $1.69/lb.

I always get the splitted because I like eating the skin especially now
that fat ain't that bad for you.

Split given a choice of the two. However I'd buy whole breasts if I
wanted white meat. It takes about 15 seconds to debone the breast, I
don't pay an exhorbitant cost for minor convienence, and I have the
bones for stock.

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

James said:

Which would you buy and why?

Splitted breasts with ribs @ 99 cents/lb.

or Boneless, skinless breasts @ $1.69/lb.

I always get the splitted because I like eating the skin especially now
that fat ain't that bad for you.

Split given a choice of the two. However I'd buy whole breasts if I
wanted white meat. It takes about 15 seconds to debone the breast, I
don't pay an exhorbitant cost for minor convienence, and I have the
bones for stock.

Do you make stock with only the bones of the whole breast? I have been
making stock with the carcass; but my last trip buying whole breasts was
with the bone-in. Now I'll have some chicken bones, but not a whole
carcass; would you make stock from just these bones?
Thanks so much.
Dee Dee

AC said:

James said:

Which would you buy and why?

Splitted breasts with ribs @ 99 cents/lb.

or Boneless, skinless breasts @ $1.69/lb.

I always get the splitted because I like eating the skin especially now
that fat ain't that bad for you.

that's a great price for both of them. personally, i'd skip the chicken
[censored] and go for the thighs. much more flavorful and economical in my
opinion. i've always maintained that chicken breasts are the most over rated
chunk of meat around!

I find chicken thighs have a slimy mouthfeel. It gags me. If they're
cooked so
thoroughly that nearly all the fat is rendered out, I can just about
get them down.

Thighs are overrated.

Cindy Hamilton

I like to suck on the juicy breasts when I savory chicken.

In article <[email hidden]>,

James said:

Which would you buy and why?

Splitted breasts with ribs @ 99 cents/lb.

or Boneless, skinless breasts @ $1.69/lb.

I always get the splitted because I like eating the skin especially now
that fat ain't that bad for you.

To be honest, I'd probably get some of each. I would use them in
different preparations.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

James said:

Which would you buy and why?

Splitted breasts with ribs @ 99 cents/lb.

or Boneless, skinless breasts @ $1.69/lb.

I always get the splitted because I like eating the skin especially now
that fat ain't that bad for you.

Both nice price..not much skin for you on the skinless ones. But they
usually add a lovely portion of belly flap..i.e. tenders?? to the
skinless boneless package.

We buy both.. skin and bones add flavor and help contain moisture which is
desireable for some dishes..like grilled chicken...but we skin and bone
it after it is cooked.

The split breasts we get usually have a nice quantity of chicken blubber
and various other scraps hidden under the breasts including that
semi-unsanitary thingy that traps loads of water weight.

I would bet the packers are giving you about the same amount of useable
product in each and would not be surprised if you actually are paying more
$/lb for breasts meat when they include bones and skin. (after
culling the waste that is) .. of course most Chinese already know all of
this.

On 21 Feb 2006 07:58:54 -0800, "James" <[email hidden]>

Quoted message said:

Which would you buy and why?

Splitted breasts with ribs @ 99 cents/lb.

or Boneless, skinless breasts @ $1.69/lb.

I always get the splitted because I like eating the skin especially now
that fat ain't that bad for you.

Split breaks with ribs and skin. Better value, more flavor, more
versatile.

I picked up 10lbs yesterday at $.99. 90% of the chicken I eat is
dark meat, but at $.99, I'll find something to do with them.

-sw

Dee Randall said:

Do you make stock with only the bones of the whole breast? I have been
making stock with the carcass; but my last trip buying whole breasts was
with the bone-in. Now I'll have some chicken bones, but not a whole
carcass; would you make stock from just these bones?
Thanks so much.

You can use just chicken breast bones (and the cartilage, of
course). There isn't any noticeable difference using
thigh/back/leg as opposed to breat bones for stock - unless you
leave a lot of meat on them. Bones are bones. The breast bones
will produce a clearer stock.

Always give them a quick bake at a very high temp first.

-sw

jay said:

..not much skin for you on the skinless ones.

Well, duh.

Quoted message said:

But they
usually add a lovely portion of belly flap..i.e. tenders??

Belly flap? Isn't that what they make chicken bacon from?

Quoted message said:

but we skin and bone it after it is cooked.

You don't eat the bones?

Quoted message said:

The split breasts we get usually have a nice quantity of chicken blubber

All the breats I buy only have skin. No "blubber" like you'd find
on thighs. You must have mutant chickens.

Quoted message said:

and various other scraps hidden under the breasts including that
semi-unsanitary thingy that traps loads of water weight.

Again - mutant chickens.

-sw

"Steve Wertz" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dee Randall said:

Do you make stock with only the bones of the whole breast? I have been
making stock with the carcass; but my last trip buying whole breasts was
with the bone-in. Now I'll have some chicken bones, but not a whole
carcass; would you make stock from just these bones?
Thanks so much.

You can use just chicken breast bones (and the cartilage, of
course). There isn't any noticeable difference using
thigh/back/leg as opposed to breat bones for stock - unless you
leave a lot of meat on them. Bones are bones. The breast bones
will produce a clearer stock.

Always give them a quick bake at a very high temp first.

-sw

Thanks for the bake-at-high-temp hint. I would've forgotten it.
Thinking ahead - 450º for 12 minutes?
Much appreciated,
Dee Dee

James said:

Which would you buy and why?

Splitted breasts with ribs @ 99 cents/lb.

or Boneless, skinless breasts @ $1.69/lb.

I always get the splitted because I like eating the skin especially now
that fat ain't that bad for you.

Depends on what I want. If I were desperate for convenience and saving
up to a whole minute in the kitchen I would buy the boneless, skinless.
If I were after taste or succulence or versatility or value I'd buy
the breasts with ribs and skin. I make a number of dishes with
boneless, skinless breasts but I bone and skin them myself nearly
always. Save the bones in the freezer for stock. -aem

AC said:

James said:

Which would you buy and why?

Splitted breasts with ribs @ 99 cents/lb.

or Boneless, skinless breasts @ $1.69/lb.

I always get the splitted because I like eating the skin especially now
that fat ain't that bad for you.

that's a great price for both of them. personally, i'd skip the chicken
[censored] and go for the thighs. much more flavorful and economical in my
opinion. i've always maintained that chicken breasts are the most over rated
chunk of meat around!

Agree, we usually buy thighs for the same reason. The white meat is just
too blah.

Dee Randall said:

"AC" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

i've always maintained that chicken breasts are the most over rated

Quoted message said:

chunk of meat around!

Not to someone who eats only the white meat of a chicken.
Love those chicken breasts!

I don't think that chicken breast is overrated. I like it and have lots
of different recipes to use it up. If not overcooked it is very tasty
and has a great texture. Boneless skinless chicken breast is one of the
things we cook the most often in this house.

Stan Horwitz said:

Then you have the answer to your question. What I would buy is not
important. You should obviously buy the chicken you like best. Of
course, the most cost effective option is to buy whole chicken, which is
the cheapest per pound.

That's true. I roasted a small chicken on Saturday. It didn't cost much more
than a package of three half breasts. We got two dinners out of it, one
roasted and one re-heated in gravy, and both were delicious.

James said:

Which would you buy and why?

Splitted breasts with ribs @ 99 cents/lb.

or Boneless, skinless breasts @ $1.69/lb.

I always get the splitted because I like eating the skin especially now
that fat ain't that bad for you.

Fat's still fat and I count grams.

$1.69 for boneless-skinless is a screaming deal these days, and they
keep for a very long time if larded properly.

Before my Tilia gets them, they require only portioning into 4-oz
filets (and a little de-fatting if the grocery has gypped me by tucking
the adipose bits underneath).

But the chioce is (more commonly) split-with-ribs @ $1.69/lb vs.
boneless-skinless @ $4.69/lb...

Then I look for deals on pork, and trust I have plenty of chix in the
freeze.

--Blair