It shouldn’t come as a surprise that math was never my favorite subject in school. I’m the type of person that likes when there is more than one right answer to a problem…
BUT there is one equation that I can totally get behind:
LOWER cost + HIGHER flavor = BONE-IN CHICKEN BREASTS!
Seriously! If you’re seeking for bang for your buck, look no further than Bauman’s pasture-raise BONE-IN CHICKEN BREASTS.
While boneless, skinless chicken breasts are a staple because of the ease of preparation, they often come with a higher cost – usually $3 to $5 more a pound!
Bone-in chicken is a better deal. Sure, those bones add a little bit of weight, but they’re much lighter and less-dense than the chicken’s meat. Less work goes into processing the chicken, meaning we can charge less for it. It’s a win-win for you, because those bones hold something beautiful inside.
When you cook chicken breasts with the bone in, the flavor that’s housed inside the bone spreads out into the meat, leaving you with chicken with a deeper, meatier, more chicken-y flavor. Bone-in chicken taste better!
And then there’s that skin. Is there anything more scrumptious than a piece of juicy chicken crowned with a delicate layer of crispy, crunchy, perfectly-browned skin?
But wait, there’s more!
Buying a bone-in, skin-on cut of chicken is not only less expensive, it comes with other health benefits. Most bone-in cuts, especially most skin-on varieties, also contain more zinc, vitamin B and B12.
And if you are concerned about additional calories or fat with skin-on chicken breasts, we have a tip for you!
We’ve learned that removing the skin after cooking reduces the amount of fat and calories, in skinless chicken breasts have 146 calories and 1.73 g of fat compared to chicken breasts cooked with skin and skin removed with 134 calories and 1.37 g of fat per 100 g. That’s right, a breast of chicken cooked with skin-on and then removed actually has less fat and calories than a skinless breast. How is this possible? When the chicken is cooking, the fat in the breast flows out of the meat and becomes trapped in the skin. The skin of the chicken becomes saturated with fat and retains it once it is removed.
Guess I need to change my favorite equation…
LOWER cost + MORE flavor + HIGHER nutrition = BONE-IN CHICKEN BREASTS!
And to score extra credit on this math worksheet of a post, we’ve pulled together a few yummy BONE-IN CHICKEN BREAST recipes for you.