My Chicken Woes

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Mylegsbig

Head Chef
Joined
Mar 25, 2005
Messages
1,291
Location
Houston TX
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?
 

Mylegsbig

Head Chef
Joined
Mar 25, 2005
Messages
1,291
Location
Houston TX
Starting from that real fat thick part in the back? Can i get some clarification , sorry for the stupid question
 

Raine

Executive Chef
Joined
Jun 3, 2004
Messages
3,549
Location
NC
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

Head Chef
Joined
Sep 9, 2004
Messages
2,416
Location
USA,Florida
There are no stupid questions on this board. Everyone is willing to help and answer any questions you may have.
Welcome.
Lyndalou
 

jpmcgrew

Executive Chef
Joined
Aug 31, 2004
Messages
4,569
Location
Raton,NM, USA
:)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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