My Chicken Woes

[Mylegsbig]

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?

 

[jpmcgrew]

Try cutting them diagonal instead of down the middle. \\\\\

 

[Mylegsbig]

Starting from that real fat thick part in the back? Can i get some clarification , sorry for the stupid question

 

[Raine]

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

 

[lyndalou]

There are no stupid questions on this board. Everyone is willing to help and answer any questions you may have.
Welcome.
Lyndalou

 

[jpmcgrew]

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.

 

[kyles]

Moved to chicken forum.

 

[Mylegsbig]

wow this info helps alot!! thank you guys!