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?

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.

remove xxx to reply by email

wrote:

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?

Use some method that will keep them from drying out. I can't help
you as I don't care for chicken breast. Only time I buy them is
boneless skinless to have the begeebers pounded out of them to make
chicken piccata or chicken strips, like that.

I much prefer thighs or drumsticks.

By the way, the bones add much flavor to any meat dish.

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.

Give him his due, he's absolutely correct. It stinks. I'd give
I don't know what for a good old fashioned fatty pork chop. I have
my own method of getting rid of the fat. It's called eating it.

nancy

wrote:

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?

Use some method that will keep them from drying out. I can't help
you as I don't care for chicken breast. Only time I buy them is
boneless skinless to have the begeebers pounded out of them to make
chicken piccata or chicken strips, like that.

I much prefer thighs or drumsticks.

By the way, the bones add much flavor to any meat dish.

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.

Give him his due, he's absolutely correct. It stinks. I'd give
I don't know what for a good old fashioned fatty pork chop. I have
my own method of getting rid of the fat. It's called eating it.

nancy

wrote:

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?

Use some method that will keep them from drying out. I can't help
you as I don't care for chicken breast. Only time I buy them is
boneless skinless to have the begeebers pounded out of them to make
chicken piccata or chicken strips, like that.

I much prefer thighs or drumsticks.

By the way, the bones add much flavor to any meat dish.

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.

Give him his due, he's absolutely correct. It stinks. I'd give
I don't know what for a good old fashioned fatty pork chop. I have
my own method of getting rid of the fat. It's called eating it.

nancy

Nancy Young wrote:
wrote:

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?

Use some method that will keep them from drying out. I can't help
you as I don't care for chicken breast. Only time I buy them is
boneless skinless to have the begeebers pounded out of them to make
chicken piccata or chicken strips, like that.

I much prefer thighs or drumsticks.

Ditto that!


By the way, the bones add much flavor to any meat dish.

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.

Give him his due, he's absolutely correct. It stinks. I'd give
I don't know what for a good old fashioned fatty pork chop. I have
my own method of getting rid of the fat. It's called eating it.

nancy

ROFL! See you in Food Hell, Sis

Jill

Nancy Young wrote:
wrote:

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?

Use some method that will keep them from drying out. I can't help
you as I don't care for chicken breast. Only time I buy them is
boneless skinless to have the begeebers pounded out of them to make
chicken piccata or chicken strips, like that.

I much prefer thighs or drumsticks.

Ditto that!


By the way, the bones add much flavor to any meat dish.

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.

Give him his due, he's absolutely correct. It stinks. I'd give
I don't know what for a good old fashioned fatty pork chop. I have
my own method of getting rid of the fat. It's called eating it.

nancy

ROFL! See you in Food Hell, Sis

Jill

Nancy Young wrote:
wrote:

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?

Use some method that will keep them from drying out. I can't help
you as I don't care for chicken breast. Only time I buy them is
boneless skinless to have the begeebers pounded out of them to make
chicken piccata or chicken strips, like that.

I much prefer thighs or drumsticks.

Ditto that!


By the way, the bones add much flavor to any meat dish.

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.

Give him his due, he's absolutely correct. It stinks. I'd give
I don't know what for a good old fashioned fatty pork chop. I have
my own method of getting rid of the fat. It's called eating it.

nancy

ROFL! See you in Food Hell, Sis

Jill

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?

Use some method that will keep them from drying out.

One good way to cook bone in chicken in the oven is to take individual chicken
pieces and set them on a 12" x 12" piece of aluminum foil, right in the middle.
Put a nice heaping teaspoon of cream of chicken or cream of mushroom soup
(right out of the can) on top of the chicken piece, hit it with salt and
pepper, and fold the foil around the chicken piece and seal the foil tightly so
no steam escapes. Bake at 350 for an hour, and you can serve them still in the
foil. Best served with Mashed Potatoes, as the soup mixes with the cooked
chicken juices and makes a tasty gravy. Just open each piece carefully, pull
the chicken piece out and set it on your plate, and pour the gravy on your
potatoes. Very easy to make. It doesn't get any better than that.


Michael O'Connor - Modern Renaissance Man

"The likelihood of one individual being correct increases in a direct
proportion to the intensity with which others try to prove him wrong"
James Mason from the movie "Heaven Can Wait".

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?

Use some method that will keep them from drying out.

One good way to cook bone in chicken in the oven is to take individual chicken
pieces and set them on a 12" x 12" piece of aluminum foil, right in the middle.
Put a nice heaping teaspoon of cream of chicken or cream of mushroom soup
(right out of the can) on top of the chicken piece, hit it with salt and
pepper, and fold the foil around the chicken piece and seal the foil tightly so
no steam escapes. Bake at 350 for an hour, and you can serve them still in the
foil. Best served with Mashed Potatoes, as the soup mixes with the cooked
chicken juices and makes a tasty gravy. Just open each piece carefully, pull
the chicken piece out and set it on your plate, and pour the gravy on your
potatoes. Very easy to make. It doesn't get any better than that.


Michael O'Connor - Modern Renaissance Man

"The likelihood of one individual being correct increases in a direct
proportion to the intensity with which others try to prove him wrong"
James Mason from the movie "Heaven Can Wait".

Subject: boneless skinless? or bone in and with skin?
From: ojunk

I use bone in with skin. The boneless ones are just too dry and flavorless .
Occasionally I get boneless and skinless thighs...they have enough fat in them
so that if you grill them quickly, they are quite good.

(Mama2EandJ) writes.

I use bone in with skin. The boneless ones are just too dry and flavorless .

The only way I enjoy boneless skinless chicken breasts is ground with some
veggies (celery, onion, parsley, carrot, potato, etc.), seasoned with spices
and herbs, blended with egg and cracker crumbs, formed into thick
croquette-like patties, sometimes breaded, and fried... or formed into tiny
meat balls and poached in soup. Tossed whole on the grill, even marinated,
they're fairly flavorless and pulling them off the grill before they go from
juicy to petrified is a crap shoot.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

(Mama2EandJ) writes.

I use bone in with skin. The boneless ones are just too dry and flavorless .

The only way I enjoy boneless skinless chicken breasts is ground with some
veggies (celery, onion, parsley, carrot, potato, etc.), seasoned with spices
and herbs, blended with egg and cracker crumbs, formed into thick
croquette-like patties, sometimes breaded, and fried... or formed into tiny
meat balls and poached in soup. Tossed whole on the grill, even marinated,
they're fairly flavorless and pulling them off the grill before they go from
juicy to petrified is a crap shoot.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

(Mama2EandJ) writes.

I use bone in with skin. The boneless ones are just too dry and flavorless .

The only way I enjoy boneless skinless chicken breasts is ground with some
veggies (celery, onion, parsley, carrot, potato, etc.), seasoned with spices
and herbs, blended with egg and cracker crumbs, formed into thick
croquette-like patties, sometimes breaded, and fried... or formed into tiny
meat balls and poached in soup. Tossed whole on the grill, even marinated,
they're fairly flavorless and pulling them off the grill before they go from
juicy to petrified is a crap shoot.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

wrote:

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?

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.

remove xxx to reply by email
Welcome to the 21st century. No fat on chicken, pork bread to have
little or no fat and Albertson's selling Select beef.

Live a little. Buy "real" meats and poultry. Just observe a modicum of
moderation.
--
Alan

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener

wrote:

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?

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.

remove xxx to reply by email
Welcome to the 21st century. No fat on chicken, pork bread to have
little or no fat and Albertson's selling Select beef.

Live a little. Buy "real" meats and poultry. Just observe a modicum of
moderation.
--
Alan

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener