David Harmon wrote:
> On Mon, 9 Mar 2009 22:57:01 -0400 in rec.food.cooking, "Janet"
> > wrote,
>> Anyway, I know that a whole roast chicken would be perhaps more traditional,
>> but too hard to serve to 40+ people buffet style. Any thoughts on the
>> subject of chicken breast preparations?
>
> As I learned recently, boning the breast yourself is actually pretty
> easy and can save you $1/lb or perhaps more. For 40 people that could
> add up.
>

....and don't forget to save the skin and fat to render and the bones and
bits for soup stock.

--
Janet Wilder
Way-the-heck-south-Texas