FoodBanter.com - View Single Post - boneless skinless? or bone in and with skin?

wrote in
:

> Lately I hardly ever see a recipe for chicken breast that doesn't call
> for boneless skinless. What if I used bone in with some skin. What do
> I have to consider when cooking them?

In many recipes, bone-in or boneless won't make much difference. Chicken
with skin should usually be browned before adding to the recipe, even if
the recipe doesn't indicate it.

> Another point -- It probably seems mad but my husband constantly
> complains that there is no fat on anything. Everything is trimmed
> before you buy it.

I'm with your husband on this one. With the fat goes much of the flavor.
What doesn't cook away I don't usually eat.

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.