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Bone-In chicken breast vs. boneless

gandro Sep 22, 2009 12:41 PM

I heard on a food network show that for slow cooking, its best to use a bone-in chicken breast for more flavor.
Is this also good advice for grilling or other cooking methods?

  1. chefj Sep 22, 2009 07:10 PM

    Even for grilling I think bone in is better. I think it protects the meat more. I usually cook the skin side till really rendered and crisp. you can then cook it on the bone side with out worry of charring because you don't eat that side

    1. s
      sparkareno Sep 22, 2009 03:51 PM

      I agree for slow cooking or roasting or poaching but i think boneless is fine for grilling or a quick saute. In fact I prefer it because it cooks more evenly because of the shape & even thickness.

      1 Reply
      1. re: sparkareno
        Normandie Sep 22, 2009 07:58 PM

        I've decided just recently that I like poultry cutlets for sautes, sparkareno, or tenderloins, more than boneless breasts, but I think it's mostly due to the highway-robbery prices of boneless breasts. I don't know if this is true everywhere, but I've found I can get cutlets at more reasonable prices. The only thing is...how would cutlets handle grilling? I've never done that; sounds dicey.

        When it comes to breasts, I almost always buy bone-in. I like to do that, too, so I have the bones to make stock, which I do often. I should probably just stop being lazy and debone them myself, but...well, I'm lazy. :-) At least about that.

      2. h
        Harters Sep 22, 2009 03:19 PM


        1. Uncle Bob Sep 22, 2009 01:09 PM

          Yes again.....

          1. s
            silverhawk Sep 22, 2009 12:46 PM


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