|Banner advertisements by bbqads.com|
In Reply to: Chicken Math..... posted by Juggy D Beerman on February 26, 2011 at 17:14:21:
Thanks Juggy, this is interesting. I also think that the bones and skin provide flavor as well as texture and moisture to chicken, but I wanted a more even density and thickness to bone-in breasts, so I tried pounding them and cooking them in a cast iron pan. The results were very good--I haven't grilled them but I bet they would be great.
Boneless, skinless have their place, but so do pieces that are whole. I could go on about this but it's a topic for another day.
There is a recipe on the Dizzy Pigs site with pics that use this technique including a fantastic sauce that Chris cooked up. Take a look and see what you think. M.A.
The BBQ Forum Home Page