300340 Fri May 27 20:38:19 -0700 2005 7 27 General Chowhounding Topics 0 1668513 What is the better value? Chicken breasts with bone and skin at 97 cents a pound. Or boneless and skinless chicken breast at $1.77 a pound? Fri May 27 20:38:19 -0700 2005 0 Kenhound 1 1668515 Value in pure monetary terms only? I would value the bone-in, skin-on breast: it offers fuller flavor, better texture and moisture of it compare to the often-denatured other thing. (Now, I should add that boneless, skinned chicken supremes have their place and value. They are just more limited.) Fri May 27 21:49:46 -0700 2005 1668513 0 Karl S. 2 1668525 I can only add that chicken on the bone, skin intact is versatile: it can even be converted into boneless, skinless chicken breast with a sharp knife. The reverse would be ludicrous. Sat May 28 08:15:30 -0700 2005 1668515 0 Steve S. 1 1668526 In terms of converting skin-on, bone-in breasts to skinless, boneless - I've checked on the yield with a kitchen scale after doing my own several times, and it hovers right around 50%, so if boneless, skinless is what you're looking for, anything less than double the price of whole breasts is a good deal. Sat May 28 08:59:32 -0700 2005 1668513 0 FlyFish 1 1668527 Both are great prices and I know my chicken breast pricing. I buy both, the boneless for time saving and bone-in for greater flavor. If you are looking to save money then you can de-bone and skin the breast but how much is your time worth. The only advantage is you have some chicken bones to make stock. Sat May 28 09:27:39 -0700 2005 1668513 0 DiningDish 1 4640110 I buy the split breast and boil the bones and skin, rendering great wholesome broth. A five pound package costing five bucks produce 10-12 breasts and four quarts of broth. That’s the equivalent of eight fifty cent cans. Allow it to cool and skim the fat. Wed Apr 29 14:43:04 -0700 2009 1668513 287304 goatlocker 1 4646070 The best value is a whole chicken that can sell for about $.90/lb (not organic). Not only are you getting the best deal, there is a variety of different flavored cuts for different uses, and the bones (especially the back) make great stock. There are further considerations for buying a whole bird. The grading is on the whole chicken rather than the parts - it's more likely that the chicken will be a tad better overall. Contamination is also less likely since the bird is handled less. A good article on the frugal chicken: http://www.thesimpledollar.com/2008/08/19/the-frugal-whole-chicken-or-waste-not-want-not/ Fri May 01 11:54:37 -0700 2009 1668513 155034 alwayscooking 1 4646612 15-20 years ago jfood tried to perform this exact analysis. It is not a linear relationship since it depends on the ratio of meat to bone. But in his analysis it came up to around $1 per pound was the break-even price delta. Fri May 01 14:36:41 -0700 2009 1668513 11290 jfood