Post by Jay on Mar 3, 2005 12:07:37 GMT -6
Substituting Chicken Parts
You can use your favorite chicken parts in any recipe that
calls for a 2 to 3 1/2 pound cut up broiler-fryer chicken.
Substitute 2 to 2 1/2 pounds bone-in breasts, thighs,
drumsticks or winds. The cooking time may be longer if the
parts are thicker and meatier than the parts called for in
the recipe. Remember, although breasts, thighs and drumsticks
may cost more per pound than a whole bird, they have a higher
yield of edible meat. If a recipe calls for 2 whole chicken
breasts (about 1 1/2 pounds), you can use 1 pound boneless,
skinless chicken breast halves.
You can use your favorite chicken parts in any recipe that
calls for a 2 to 3 1/2 pound cut up broiler-fryer chicken.
Substitute 2 to 2 1/2 pounds bone-in breasts, thighs,
drumsticks or winds. The cooking time may be longer if the
parts are thicker and meatier than the parts called for in
the recipe. Remember, although breasts, thighs and drumsticks
may cost more per pound than a whole bird, they have a higher
yield of edible meat. If a recipe calls for 2 whole chicken
breasts (about 1 1/2 pounds), you can use 1 pound boneless,
skinless chicken breast halves.