This may be a new cut to you, but it’s a longtime favorite of chefs and foodies.
They say it’s the best of two worlds – boneless + skin on breasts!
PLUS you get a dab of rich, dark meat because the wing drumette is included!
There’s a bit of a backstory leading up to this fancy-pants cut of chicken showing up in our shop. For a couple of years, a friend has been beating around the bush that maybe Bauman’s Mobile Meat Market might want to offer Airliner Chicken.
At first it was subtle . . . “Have you ever heard of Airliner Chicken?” she’d ask. I gave her question a bit of a brush-off. I wasn’t looking to add any more work to our already busy days processing chicken.
Then she got a bit more insistent . . . “I really think people would love to have pasture-raised Airliner Chicken as an option!”
I figured I should at least ask her why she wanted it so badly.
Turns out that she and her husband have chicken breasts with a pan sauce regularly for dinner. And because we didn’t offer Airliner Chicken Breasts, they were pan searing Boneless Chicken Breasts AND a Chicken Thigh, as the skin on the thigh added the fat and fond they needed for a tasty sauce.
She went on to explain that cooking the Boneless Chicken Breasts just right could get a bit dicey – requiring repeated temp checks to make sure they didn’t overcook the chicken.
“Everything would be so much easier if you’d just sell us Airliner Chicken Breasts! Some of the fat from the skin would melt out, making the sauce nice and rich! And the skin would protect the breast keeping it nice and juicy! And the skin itself would get so crispy and brown. YUM!”
She was making a pretty good case, but I still couldn’t get past the time our chicken crew would need to put into adding Airliner Chicken Breasts to our poultry product line.
But I told her I’d think about it.
Fast forward to a couple of weeks ago . . . we were cutting-up chickens processed the day before and I thought, “Why not?” I’d give it a try so I could tell her that it was just too much trouble and maybe SHE should bone-up on HER deboning skills.
My first effort confirmed my suspicion. Things weren’t looking good for my friend’s Airliner Chicken Breasts with pan sauce dinners.
The second try wasn’t much quicker.
The third time was the charm! It just clicked. I found my rhythm. I began thinking that this might just work.
I demonstrated my method to Cecelia, a JCCC sustainable ag and culinary arts student working with us this summer, and she was off and running. Before we knew it, we had 20 deboned, skin-on chicken breasts with wing drumettes.
Do YOU love the convenience of boneless breast, but miss the chicken skin’s moisture-protecting property?
Do YOU just miss the fabulous flavor (and appearance) of crispy chicken skin?
Yes?!? Then be sure to add a few Bauman’s AIRLINER CHICKEN BREASTS to your pre-order. They’re perfect for pan searing and finishing in the oven. Limited availability!
But you better act quick . . . I have a friend who has been waiting a loooong time to get her hands on some Bauman’s pasture-raised Airliner Chicken Breasts!
Being able to adapt to our friends special requests is one of the best things about being your own butcher!
. . . Check out our SPATCHCOCK CHICKEN – another specialty cut you don’t find in the grocery!
Plus, it’s that delicious pastured chicken!