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Old 09-18-2014, 12:11 AM   #41
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That's my next task. I googled my local area meat markets, and some are asian. I have about 5 places to call tomorrow.

I called Trader Joes and Whole Foods. No luck. I'm gonna have to try the local butcher market places.

Also, some say the organic sellers grow smaller chickens, but that they are expensive. They are, yikes...$6.99 a lb.

I wouldn't mind paying that I suppose, but so far all the organic chicken parts are large split chicken breasts , just like everyone else's packages.
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Old 09-18-2014, 12:25 AM   #42
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I buy organic chicken. It's free range too, so it has a lot of flavour. It's $11.99/kg ($5.44/lb). I separate the breasts from the chicken and they are not huge. I refuse to pay a huge premium just so I won't get the bones for stock and the limbs for me. (DH doesn't like dark meat.) I think the boneless, skinless breasts are twice as much per kg.
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Old 09-18-2014, 12:33 AM   #43
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absolutely! you can save a pretty penny if you learn how to break down a chicken, then how to remove tbe bones.

does anyone spatchcock anymore?
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Old 09-18-2014, 12:39 AM   #44
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Now that I know I want the sauce thicker so it doesn't drain thru the rice on the plate and how to make it that way, and adding a lot more peppers, red, yellow and green...I'm sort of eager to try making this recipe again. I'll use thighs if I can't get smaller sized chicken breasts. I just really like a bit of skin fat and how it absorbs flavors. I also like how bone-in chicken adds something to the taste.
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Old 09-18-2014, 12:46 AM   #45
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Quote:
Originally Posted by buckytom View Post
absolutely! you can save a pretty penny if you learn how to break down a chicken, then how to remove tbe bones.

does anyone spatchcock anymore?
Still learning how to get the breast off the bones so it looks nice. I don't bother taking the bones out of the thighs. I like the extra flavour from cooking the meat on the bone, and DH isn't going to be eating the thighs.

I haven't spatchcocked a bird yet. I keep meaning to.
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Old 09-18-2014, 12:52 AM   #46
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thighs are tricky, but you have to think there's gonna be an ugly side and a smoothe side. sorta the same thing with breasts. the tenderloin is all fingers.

my wife actually asked me once if i could skin and debone a wing for healthy buffalo wings. lol.
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Old 09-18-2014, 12:58 AM   #47
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i'm gonna try going to a small asian butcher shop or wherever where they may possibly start out with smaller chickens to begin with, before cutting them up. Most whole chickens I see at my 3 supermarkets are still kinda large.

I'm just not that crazy about boneless skinless chicken, tho I'm sure they make for good dinners. Crispy chicken tenders, popcorn chicken, Mcnuggets...lol.

I just don't like boneless skinless big chicken breast recipe meals where they are cooked up full sized. I tend to cut them up into smaller pieces on the plate and they didn't much absorb what flavors I added.

I suppose I could have cut those large boneless skinless pieces into chunks. I think that's maybe what I should have done since I didn't have bone in skin on breasts. That way when serving on the plate, it wouldn't be this huge hunk of chicken with no flavoring inside.
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Old 09-18-2014, 01:03 AM   #48
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I deboned thighs once. Not worth the effort to me.

I was a member of a computer club that had potluck Xmas parties. One of the members, a chef, brought a deboned turkey. He hadn't cut it into pieces! It was still one piece. I'm boggled.
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Old 09-18-2014, 09:33 AM   #49
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Caslon, you could also cut a single bone-in breast into two or three pieces for this recipe and use the other one for another recipe.
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Old 09-18-2014, 11:33 AM   #50
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As little as a few years ago bone-in, skin-on chicken breasts were available everywhere.

Thanks a lot, all you who made boneless skinless chicken breasts the norm.

Thanks a lot blubber lovers !

I blames you.

Boneless skinless, boneless skinless, boneless skinless, boneless skinless...
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