Even though I have a confession to make that I PREFER DARK MEAT!!!!!! That doesn't stop me from sometimes getting the breasts and whole chickens have breasts, and since bone-in is cheaper and I can use the bones for stock, I de-bone them myself. Even with my super-sharp butchers' scissors, I always end up making a botch of it. Sure, I cook it and it tastes fine, but is there some way to neatly de-bone a chicken breast?
asked byPilatesGatekeeper (1005)
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