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Old 03-25-2005, 05:45 PM   #1
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My Chicken Woes

I'm new to cooking, and just have a question.... alot of recipes i see call for boneless skinless chicken breast halves, and some call for boneless skinless chicken breasts,,

my question is, sometimes i cannot find the halves(4 ounce) ones that recipes call for, the stores only have the bigger ones, the 8 ounce. I have tried to cut them down the middle you know like split them apart? But they come out too thin...

How can i replicate the 4 ounce chicken breasts? The ones at the store didn't look like the one i tried to split, it was too thin.... maybe a butcher would have the different cuts? Just looking for some clarification... the halves are around 4 oz right, and the wholes are around 8 oz?

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Old 03-25-2005, 06:54 PM   #2
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Try cutting them diagonal instead of down the middle. \\\\\
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Old 03-25-2005, 09:09 PM   #3
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Starting from that real fat thick part in the back? Can i get some clarification , sorry for the stupid question
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Old 03-25-2005, 09:24 PM   #4
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Hope this will help clarify a chicken breast and a chicken breast half.

Could be they just had bigger chickens to process at that time.

Boning a breast
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Old 03-26-2005, 05:44 AM   #5
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There are no stupid questions on this board. Everyone is willing to help and answer any questions you may have.
Welcome.
Lyndalou
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Old 03-26-2005, 05:39 PM   #6
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Cut breast across the middle like this \ with an angle so it looks like two smaller shorter breasts. Dont cut lengh wise like this | . Hope this makes more sense.
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Old 03-27-2005, 11:51 AM   #7
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Moved to chicken forum.
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Old 03-27-2005, 07:16 PM   #8
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wow this info helps alot!! thank you guys!
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