T Nation

Cannot Find Skin-On Chicken


#1

Must be me but apparently I live in skinless world. Every market I've been to has sold skinless chicken meat only. Only one time have I found skin on chicken meat, and that was because it was on sale (1.40$/lb pretty good).
Are all markets like this, or should I just keep searching


#2

[quote]kickureface wrote:
Must be me but apparently I live in skinless world. Every market I’ve been to has sold skinless chicken meat only. Only one time have I found skin on chicken meat, and that was because it was on sale (1.40$/lb pretty good).
Are all markets like this, or should I just keep searching[/quote]

I’m willing to bet they sell whole chickens…


#3

[quote]DoubleDuce wrote:
I’m willing to bet they sell whole chickens…[/quote]

Whole chickens are cheaper per lb, and taste better because there’s been less going on with it. It’ll only take you 1-2 chickens to figure out how to butcher them the way you like, but keep in mind that with chicken breasts you pay a butchering fee. When I’m actually cooking food after I buy it, I get whole chickens because I like to cut my breasts thin so that I can wrap them around things, like asparagus, cheese, etc.

The other advantage is that you’ll get some legs and wings and thighs. Dark meat gets a bad rap, in my mind. It’s certainly not as healthy as the breasts, but if you take a minute to trim some of the fat off the meat (although since you’re looking for skin-on meat, I’m not sure how much you really care about a little chicken fat), it’s a really delicious cut of meat and tastes great even on the bone.


#4

The cheapest chicken in the store, I’ve found, is the huge package of bone-in chicken thighs.

From a cooking rather than health perspective, chicken with skin and bones is essential for real flavor. You definitely can’t make a reduction sauce from a skinless chicken breast. The meat near the bone is the part with the most flavor. And you can absolutely debone a chicken breast yourself - it’s just a little basic anatomy, and you save so much money by buying the bone-in variety.


#5

how long does it take you to debone the chicken, and do you just shove everything not being cooked in the fridge? how heavy of a chicken


#6

When in doubt, ask Food Network:

http://www.foodnetwork.com/videos/chicken-deboning-tips/3646.html

BOBBY FLAY! He pretty much does it exactly like I do. I separate my legs from my thighs in the beginning though.

Protip: USE THE CARCASS FOR STOCK! There really is nothing better to throw in with some leafy greens in a pot than real chicken stock. All you do is put the chicken in a pot, cover it with water, boil it for about 3-4 hours, then let it reduce until it has a semi-rich taste. You can also throw the wings in here if you don’t eat those.


#7

Any supermarket should have chicken breasts with the skin on. The problem is they all have the bone in too if that isn’t what you are looking for.