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Bone-In Chicken Breasts

I noticed a recipe that calls for bone-in chicken breast halves. We buy boneless chicken breasts in large quantities and are wondering why the bone-in variety is necessary. Thanks! —R.F., Cedaredge, Colorado

Actually, you can use boneless skinless chicken breast halves in some recipes. If you do, however, you will have some leftover coating and butter, and the cooking time will be less—about 25-30 minutes total or until juices run clear. Often, cooks vary their choice of bone-in and boneless chicken breasts simply to give them some variety in their meal planning. One of the main differences between bone-in and boneless chicken breasts is the cost. Bone-in chicken is usually less inexpensive than boneless chicken breast halves. Also, the cooking time is considerably reduced when boneless chicken is used—a real benefit for busy cooks who are in a hurry to get a meal on the table when the family schedule is tight. If you’re watching the fat in your diet, boneless chicken breasts may be a better choice for you, as most are sold with the skin removed.

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