Boneless Skin On Chicken Breasts
Cooking chicken breasts with the skin on in one of the best ways to keep them from drying out while giving them that extra flavor from the skin. Although they may be hard to find at the grocery store, you may be able to purchase split chicken breasts and have the butcher remove the bone for you. If that service is not available, it is very simple to do on your own, as long as you have a good sharp knife.
|Bone in Split Chicken Breast|
|Run knife along back ribs of breast|
|Boned Chicken breast with tenderloin removed|
|Continue to follow bones until breast has been compl-|
Now that you know how to bone a chicken breast try them on the grill or check out my post on perfectly moist pan seared chicken breast. Don't forget, there is still plenty of meat on those bones that do not have to go to waste. Put them in a plastic freezer bag and store in your freezer until you have about 6 breast bones. Use for chicken stock, chicken gravy, chicken soup, and chicken salad. Season the meaty chicken bones lightly with salt and pepper. Preheat a stock pot with a small amount of vegetable oil over medium to medium high heat. Place bones in pot along with any excess fat or skin that may have been trimmed from breasts and turn several times until they get a light golden color.
After they are slightly browned on each side add 4-6 cups of water, 2-3 stalks of celery, 2-3 carrots roughly chopped (or baby carrots), 1/2 a medium onion roughly chopped, and either fresh or dried spices. (Rosemary,oregano,sage,marjoram,thyme, and pepper). I usually use Bell's Seasoning which has a blend of all of the above spices. Add salt or garlic salt to taste, cover, and simmer for 2-4 hours.
After removing from heat allow to cool for several hours. If you wish to skim off any excess fat, place pot in refrigerator for 8 hours or until fat settles on top of the chicken stock and remove with a large spoon. Pour liquid through a strainer and collect in a seperate bowl. Celery and carrots can be used if making soup,otherwise discard. The broth or stock can be kept in the fridge for 7-10 days, or put into containrs and frozen for 6-12 months. Use for homemade soups, stews, and gravies. Or try using your homemade stock instead of water the next time you make rice.
The chicken backs and ribs should still have plenty of meat on them if you have the time and patience to pull the remaining meat off of the bones. I use this to make chicken salad. Just add chopped onion,celery, salt and pepper. Mix with light mayo and a small amount of lemon juice.
|Homemade chicken stock|