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Alright, I know it's a slightly odd subject, but I'm trying to find a supermarket or store that sells large (raw) chicken breasts with the ribs removed but skin still on. I know I could buy a whole chicken and butcher the thing myself, but will end up with lots of parts I don't want or need. Alternatively, I can buy the breasts with ribs attached and remove them, but the breasts tend to be quite small, at least from what I've found so far.
Just want to try an old recipe of mine for New Year but haven't found what I need yet. Any suggestions?
Many thanks.
Tom
http://apacificview.blogspot.com/
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Talk to the butchers at cost-u-less, they do a lot of their own meat cutting and might be willing to bone an order of breasts with the skin left on. All the prepackaged boneless breasts are skinned at the processing plants.
Carol
Carol
Every time you feel yourself getting pulled into other people's nonsense, repeat these words: Not my circus, not my monkeys.
Polish Proverb
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Leave the ribs in until after you cook them, then all the meat will come right off. The ones I recall seeing with skin & bones were quite a bit larger than the skinless/boneless ones. Check the frozen ones, especially at cost-u-less and safeway.
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yes safeway and costco both sell these... FROZEN flash frozen great for grilling on the BBQ. I only buy em when they are on sale. I prefer a whole chicken to grill up. I enjoy all the parts.
But that's just me.
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Thanks for the suggestions, everyone. Didn't think about the frozen option, not something I'd normally do, but will look into it. Thanks again!
Tom
http://apacificview.blogspot.com/
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Yeah, unless you're making a big batch frozen work really well. They're coated with ice so they don't get freezer burn. For some reason the bl/sl ones I got last time were much longer but thinner than the fresh ones, but that makes them better for pan cooking (I like to make miso chicken).
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Some of the "church ladys' suggested checking in with Georges Meat market..
http://georgesmeatmarkethilo.com/
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I worked in a restaurant where we made Chicken Kiev using boneless breasts with the skin left on, they were rolled/folded around whole garlic cloves, butter, and chives, then dipped in egg and rolled in an herbed floor mix before briefly frying on high to seal them up before baking, the crispy skin on the outside and tender meat on the inside was what made the recipe so popular! I hadn't thought about that job in years before your post.
Carol
Carol
Every time you feel yourself getting pulled into other people's nonsense, repeat these words: Not my circus, not my monkeys.
Polish Proverb
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Have to smile, as your desription brought back the first meal I ever cooked for my mom... I had just seen a Julia Child where she whacked the heck out of a chicken breast with a wine bottle & thought "This cooking looks fun!" Mom had a recipe with skin on, & I was sure Julia used skinless...so mom let me do an experiment with 2 skin & 2 no skin...forget which one won , but still remember how fun it was to whack 'em with a wine bottle!
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Carol - that recipe is not a long way from what I want to do. You can see why I don't want to deal with the rib bones!
If I can find the breasts there's another recipe I want to try which I've always done with a full chicken, but think can be modified to skin-on chicken breast. If I can do this I'll share the recipe here!
Thanks again, everyone.
Tom
http://apacificview.blogspot.com/
