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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?

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    silverhawk RE: gandro Sep 22, 2009 12:46 PM


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

      Yes again.....

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        Harters RE: gandro Sep 22, 2009 03:19 PM


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          sparkareno RE: gandro 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 RE: sparkareno 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. chefj RE: gandro 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

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