Cuts of boneless, skinless chicken have been a health food darling for quite some time. They’re of course leaner than their bone-in, skin-on counterparts, but they also offer quite a few benefits when it comes to cooking.
They’re ideal for quick-cooking meals that call for pieces of chicken, like soups, stews, pastas, curries, and more. They also turn out great when marinated and grilled or baked, but, they are a bit more prone to overcooking than their bone-in counterparts, where the bone helps to distribute heat evenly.
Boneless, skinless chicken is also typically more expensive than bone-in cuts of chicken — especially when it’s free-range, and organic — because all that extra processing is more labor.
Nevertheless, boneless, skinless chicken definitely has its place in the kitchen. Read on for a breakdown of the different cuts and how to prepare them.
Info: Chicken is considered to be a high heat food. It can increase your body’s overall temperature, in simpler terms, it can cause ‘heat’ in the body. Due to this, some people might experience a runny nose, especially during summers. Situations like this might occur due to the daily consumption of chicken. If you experience a bloody nose after regularly eating chicken, it is best to eat it after a gap of a few days.