Bone-In Skin-On

Why are boneless, skinless chicken breasts so popular? When you order a steak at a restaurant, do you ask the chef to remove all of the fat and bone? You probably do not; you know the fat and bone add flavor to the meat. The same is true with chicken. Bone adds a depth of flavor that is lost when the meat is cooked without the bone. The bone does not add any extra fat or calories; it just makes sense to cook chicken that is still on the bone.

When you cook chicken with its skin on, your sauce will have a richer flavor, and the meat will stay moist. The additional flavor and taste satisfaction the skin adds to the finished dish are incomparable. You can always discard the skin, as you do the fat from your steak, before you eat it. If you compromise taste and satisfaction for fat and calories, you end up feeling cheated. Yes, you saved calories with skinless chicken, but if you eat double the amount, or reach for something else because the original food did not satisfy, than you defeated the purpose.

Boneless, skinless chicken breast is the most expensive chicken in the market; bone-in, skin-on chicken is always less expensive. It makes sense to eat the most nutritious foods that have the most flavor, and if those foods happen to cost less, than that is a bonus.

Cooking is easier than you think and you are worth the time and effort it takes.

Simple cooking idea: Peel the thick, stem ends of broccoli and cook them along with the tops. They will become tender and equally delicious.