In article >,
"jacqui{JB}" > wrote:

> That said, I think the decision to purchase bone-in v. boneless very much
> depends on what you're planning to cook (consider, too, that boned poultry
> tends to be rather expensive). For roasting or slow cooking poultry, I
> pretty much only cook bone-in, because the bone adds flavor and moisture
> (ditto the skin).

Also even if you lose half to the bones, the price of boneless is
much more than double the price of bone in, at least here.

Regards,
Ranee

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