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Sep 22, 2009 12:41 PM

Bone-In chicken breast vs. boneless

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?

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        1. 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

            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 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. 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