Ranee Mueller wrote:
> 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.

At regular prices. When boneless chicken breasts go on sale in
quantity, I can throw a trayful into individual Tilia bags and have
them at that price for months if not years. So even though there's
bagging costs and effort, it's well made up for by the price savings
and the speed and convenience when it comes time to thaw and prep.

--Blair