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