Nicholas Mosher
Sous Chef
I like both! I think different cooking techniques and flavor combinations work best with certain cuts though. For example, I like my Chicken Parmesean with breaded/pan-fried butterflied breasts while I love making a homemade gravy loaded with hunks of dark meat over mashed taters. For a chicken sandwich, again, I like butterflied breasts grilled/sauteed - but for many hot n' spicy stir-fry dishes I like dark meat.
I usully buy whole birds, debone the breast and thighs, then use the body/wings/drumsticks/giblets (excluding liver) for stock. An exception would be when I quarter the bird for roast chicken.
I usully buy whole birds, debone the breast and thighs, then use the body/wings/drumsticks/giblets (excluding liver) for stock. An exception would be when I quarter the bird for roast chicken.