How do you prefer your chicken parts

[debodun]

1 - skin on, bone in
2 - skin on, boneless
3 - skinless, bone in
4 - skinless, boneless
5 - I prefer to cook a whole chicken

 

[Aunt Marg]

Skin on, if baking, coating, etc... for stir-fry's and such, boneless and skinless.

 

[Devi]

Skin on with bone in unless grilling a whole chicken.

 

[JaniceM]

Skin on, bone in.

 

[RadishRose]

Skin on, bone in unless making chicken parmigiano or chicken salad.

 

[gamboolman]

1 - skin on, bone in

For Yard Birds, we usually BBQ on the grill outside, AKA "Burnt By Dad", or ms gamboolgal will Fry'em up.

For both we like'em with Skin On

 

[Marie5656]

Skinless for sure, unless I am making soup. Then I buy the skin on, for better broth.
Usually I will buy thighs and drums with bone, and the breast boneless. My feeling, I am paying by weight, not really wanting to pay for the bones. But that is just me. I do not BBQ chicken, so haveing the bone in is not a big issue

 

[Pappy]

Southern fried chicken. Skin on and crispy.

 

[AnnieA]

Depends. I like whole for roasting, bone and skin for grilling, boneless skinless breasts for recipes in which chicken is an ingredient rather than a stand alone entree.

 

[hollydolly]

I just always buy skinless thighs... there's only me here who eats meat, so I prefer the thighs, juicer than breast, and nice and small , just enough for one person...

 

[jujube]

In a plastic container, already nicely roasted by the helpful people at the supermarket.

 

[peppermint]

I love this, deb …. I'm not a meat person....But sometimes I like a nice piece of chicken....skinless....

I love your little picture....♥

 

[gennie]

Any way if someone else is cooking it. If I'm the cook, skinless/boneless.

 

[MarciKS]

Skinless and boneless

 

[Ferocious]

Skinless thighs roasted with bacon wrapped around them with a big pot of tea, and then I'd fight Atilla the Hun with one hand tied behind my back.

 

[twinkles]

skin and boneless--white meat only

 

[Ruthanne]

I prefer it skin on with bone or boneless and grilled, broiled or fried....but can't eat the skin now for health reasons! So, I often have skinless, boneless baked.

 

[Duster]

Boneless~skin on or off. I never eat the skin, but it keeps moisture in when baking or grilling.

 

[In The Sticks]

1 and 5

#1: I roast chicken thighs for a fast meal.

#5: I also keep servings of roast chicken & gravy on hand. I'll roast a chicken every once in a while, pick the meat, make gravy, then freeze individual servings.

 

[JaniceM]

I cooked the 3 large (legs/thighs) in the crockpot, and shredded the meat off the bones. Put 2 servings of meat, and 3 separate servings of grease/liquid for gravy, in the freezer. I had the remaining serving for lunch, with homemade gravy.

I do like whole chicken, but have found chickens sold in this area have little meat and much bone. So I don't usually bother to go through the aggravation of hauling heavy products on the bus and getting so few meals from them.

 

[In The Sticks]

I cooked the 3 large (legs/thighs) in the crockpot, and shredded the meat off the bones. Put 2 servings of meat, and 3 separate servings of grease/liquid for gravy, in the freezer. I had the remaining serving for lunch, with homemade gravy.

I do like whole chicken, but have found chickens sold in this area have little meat and much bone. So I don't usually bother to go through the aggravation of hauling heavy products on the bus and getting so few meals from them.

I believe that when you roast a chicken, you yield less than 50% by weight of the original bird...and that's on average, not one on the skinny end of the scale.

It really narrows the perceived price gap between chicken and (relatively waste-free) beef, fish and pork.

 

[JaniceM]

I believe that when you roast a chicken, you yield less than 50% by weight of the original bird...and that's on average, not one on the skinny end of the scale.

It really narrows the perceived price gap between chicken and (relatively waste-free) beef, fish and pork.

I'd never heard that before, but I guess it does make sense.
So when chickens are already too skinny, they're a waste of money and work.

 

[In The Sticks]

I'd never heard that before, but I guess it does make sense.
So when chickens are already too skinny, they're a waste of money and work.

I pulled that data from a spreadsheet I made a while ago.

The USDA website says the yield is 61%, with a range of 49%-71% But that does not specify whether or not they include the weight of skin in those figures.

 

[Ruth n Jersey]

It depends on how I want to use the chicken. I love the skin so I always buy it that way.
One thing I won't do is bone a chicken. I got a fantastic buy on chickens a few years ago. I think I even posted it here at the time,anyway I boned them all. I Cooked up all the chicken frames, separated the parts for meals and wrapped them all for the freezer.
I was at it for days,chicken guts all over the place.
I now have a new respect for the butcher. I'll never do it again.

 

[JaniceM]

I pulled that data from a spreadsheet I made a while ago.

The USDA website says the yield is 61%, with a range of 49%-71% But that does not specify whether or not they include the weight of skin in those figures.

Why wouldn't they include the skin? that's the best part of the chicken!!