A New Adventure On Allrecipes - Ed's Cooking Corner Blog at Allrecipes.com - 310211

Ed's Cooking Corner

A new Adventure on allrecipes 
 
Sep. 4, 2013 8:35 pm 
Updated: Sep. 7, 2013 11:44 am
Have gotten into thebuzz and have posted a question.  Is it better (cheaper) to buy skinless boneless chicken breast or chicken breast with the skin and ribs attached.  
Have taken what I bought, chicken with the bone and skin, and deboned and then weighed out the results and basically came up with if boneless skinless is what you want and is over 22% what you would pay for on the bone and skin, it is cheaper to do it your self.  Of course that also means that is it worth 22% more to have some one else do the work, and throw away the bones and meat that was left and not make stock with it?  You decide.
 
Comments
Sep. 5, 2013 4:34 am
Hi Ed. I have often debated the same question regarding which to buy. I tend to buy the BLSL when they're on sale and enjoy the convenience. But when the skin and bone breasts are on sale, I get several pkgs of them too. I think the meat tastes really good when cooked with the bones and skin. I try to save the bones and make broth, but don't always do that. If there were a bigger difference in price, I'd care more. But both ways are really pretty inexpensive, especially with the frequent sales.
 
njmom 
Sep. 6, 2013 8:38 pm
i totally agree with IP. i do the same exact thing. we love bone on sometimes, and i have skinned and boned and used like that, freezing the bones/meat for stock. i love doing that. :-) thanks for the post.
 
Sep. 7, 2013 6:29 am
You might want to check with your butcher at the market about having him cut the boneless breasts for you. Or there might be some in the meat case that he/she has pre-cut. I have found it to be significantly less expensive than buying it pre-packaged. At least where I shop it is. You might want to check.
 
Sep. 7, 2013 11:44 am
Good question. I wonder that myself when I stand in front of the poultry section of the supermarket. It depends on what you're making. If you poach bone-in chicken, you have the start of a delicious stock. You may save money. Sometimes, you need to save time, and boneless/skinless are the way to go. What I found saves the most money... is buying a rotisserie chicken. I have a nice meal, then I let the chicken cool. I pull the meat from the bones and use it in a recipe or a sandwich. Rotisserie chicken is so versatile. Either way... chicken is a good value.
 
 
 
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Ed Canipelli

Home Town
Jacksonville, Florida, USA
Living In
Lilburn, Georgia, USA

Member Since
Jul. 2013

Cooking Level
Expert

Cooking Interests
Italian, Southern

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About Me
Retired police officer, fire investigator, insurance investigator that has since helped two of my sons open a successful restaurant in Asheville, NC. The way I helped was paid for their Culinary school and assisted with the money to open with. If you are ever in Asheville, NC please try Cucina 24 on Wall Street or just browse their site on the web.
My favorite things to cook
Love to use old cookbooks, especially some of the old southern community type cookbooks you can find at second hand locations. Also love italian.
My favorite family cooking traditions
Cooking with my family.
 
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