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Old 02-27-2019, 11:53 PM   #11
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Originally Posted by JustJoel View Post
Breasts or thighs depends on what the dish is. Generally, I prefer breasts, as thighs are a bit gamey for my taste.

I like wings a lot. I don’t like drumsticks at all.

I'm puzzled with that quote Joel. Do you mean intensely chicken flavored instead?
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Old 02-28-2019, 12:41 AM   #12
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If I'm feeling extra nice, I'll get thigh meat for Himself. Otherwise it's chicken breasts. One grocery store here sells boneless/skinless breasts that have no hormones, no antibiotics, and no added water/sodium "enhancer". Just plain, tasty (yes, tasty!) chicken. I'll by it when it's $1.69 a pound, but with a qualifying ($15) purchase, I've paid as little as $1.29. I've never had a problem with dry meat, maybe remembering to brine it if he's grilling it. Just like Dawgluver, I really really do not like the ookies in dark meat. Having said that, if I can get the thighs for 69 cents a pound (or less), I will use them for soup...and pretty much gag my way through trimming the meat after it's been cooked.
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Old 02-28-2019, 03:52 AM   #13
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It depends on what I'm making and more importantly what's on sale.

I really enjoy a half chicken from a local firemen's barbeque about the best. Something about the Cornell barbeque sauce that they use just says summer to me.

Cornell Cooperative Extension | Cornell Chicken Barbecue Sauce and Safe Chicken Barbecues

I poach BSCB in stock and use them in place of deli meat for sandwiches, salads, etc...

I also enjoy Buffalo-style chicken wings on a regular basis.
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Old 02-28-2019, 05:52 AM   #14
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We prefer thighs and keep both boneless/skinless and bone in with skin, in the freezer.. The recipe dictates which I use..

I also keep breasts for particular dishes..

Love wings but, generally use store bought, prepared, for those times I just gotta have a plate of wings..

I like drumsticks fried only so, seldom have them on hand as, I use that much oil anymore..

Ross
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Old 02-28-2019, 06:12 AM   #15
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Skin on/bone in Thighs, hearts and gizzards. I buy canned breast if I am making a salad. I order hot wings from Pizza Hut for that craving. The occasional rotisserie if I want to make soup.
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Old 02-28-2019, 06:52 AM   #16
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Skin on/bone in Thighs, hearts and gizzards. I buy canned breast if I am making a salad. I order hot wings from Pizza Hut for that craving. The occasional rotisserie if I want to make soup.
Interesting.. I have seen a few posts referring to canned chicken.. I have never bought it.. I'll have to give it a try..

Ross
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Old 02-28-2019, 07:37 AM   #17
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Interesting.. I have seen a few posts referring to canned chicken.. I have never bought it.. I'll have to give it a try..

Ross
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Old 02-28-2019, 08:27 AM   #18
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I'm puzzled with that quote Joel. Do you mean intensely chicken flavored instead?
I was puzzled too. There is nothing "gamey" about domestic chicken. Flavorful yes. I prefer thighs (but wife does not), but never buy boneless unless for a specific dish. I like bone in thighs fried or roasted, seasoned well.

Boneless breast is good in dishes where it's well seasoned or cut up - I generally have a big bag of them in the freezer. I do occasionally roast split breasts, bone in and skin on so that they retain their juiciness, but breast meat is bland and very easy to overcook. I don't like it when it's dried out, and the boneless style just doesn't work well for that.

I buy wings a lot (they are on my shopping list for today)... so tasty and so easily marinated or seasoned all sorts of ways - lots of herb and spice blends that work well on chicken wings. I season and roast in the oven, or dredge in seasoned flour and deep fry in a Dutch oven. When fried, I will sometimes toss them in various sauces right before serving. I generally have a bottle of one of the many sauces from Buffalo Wild Wings in the pantry. I often treat drumsticks the same way, and I don't consider anything about them "icky".
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Old 02-28-2019, 08:46 AM   #19
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Another point to consider is that boneless skinless breast is about the most expensive cut of chicken (except for cutlets and tenders perhaps). Dark meat cuts are cheaper AND tastier IMO so it's a win/win.
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Old 02-28-2019, 09:56 AM   #20
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Chicken Parts? Joel gave me an idea for a new discussion question. :chicken:Do you choose to cook with breasts or thighs and why? :chicken:Is that an exclusive preference? :chicken:How do you feel about wings and drum sticks? 3 stars 1 reviews
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