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Yo to All, Several weeks ago, the local grocery store had boneless/skinless breasts for $1.28 per pound. Needless to say, I stocked up. This week the other local store had chicken breasts on sale for 88¢ per pound. These breasts were bone-in with the rib meat and skin still attached. I bought 9.5 pounds of this style of breasts.
I had thought about cooking the more recent purchase as is, leaving the skin and bones still attached. I then decided to see what the yield would be if I boned the breasts and removed the skin. Out the original weight of 9.5 pounds, I wound up with 5.75 pounds of boneless/skinless breasts. Doing the math, this is a 60% yield.
Crunching even more numbers, I decided to compare costs between the two products. The original cost for bone-in breasts was $8.38 and I wound up with 5.75 pounds of boneless/skinless breasts. This fiqures out to $1.46 per pound and it took me 30 minutes to bone the meat. I think the next time this sale on bone-in breast comes along, I'll pass..........
BTW, My son said he is so sick of eating chicken, he could spit feathers.
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