It might not always save time, but plenty of chefs recommend doing it to save money and add flavor.
Sure, skinless chicken breasts are convenient. But ones with bones are less expensive and add flavor to chicken stock, soup and other dishes.
Don’t trust us? Well, what about Tom Colicchio of Bravo’s “Top Chef”? He cooked a gourmet-styled meal for Time magazine for less than $12.
“A breast and a half is $8,” he told reporter Joel Stein. “This whole chicken is $6.50. You can use the bones for soup.”
Granted, if you make stock, you may need to freeze bones until you gather enough. A recipe by Emeril Lagasse on FoodNetwork.com calls for four pounds of bones to make 2 ½ quarts of homemade stock.
Herald staff
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