Everyone knows that the leaner cuts of chicken are pricier (tenderloins cost more than boneless skinless breasts, which cost more than bone-in breasts, which cost more than drumsticks/legs, which cost more than the whole chicken).
I've been wondering though, if you were to look at just the meat (ignoring the skin, bones, etc.) are the cheaper cuts actually more cost efficient? And if they are still cheaper, by how much?
Edit: I would love to use the whole bird (and have no qualms with deboning or getting messy), but I'm living out of a mini-fridge in a college dorm, so I only have refrigerator space for essentials. I bake the chicken and shred the meat up to make sauces/stews, which I portion and eat throughout the week with rice.
Submitted August 13, 2015 at 12:23AM by ConfusedByChem http://ift.tt/1f8CkVB EatCheapAndHealthy
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