poor man's breast filets

sunnyflorida
Thu, 28 May 2009 12:55:35 +0000

I agree with not boiling first to use chicken for frying or stir-fry. It is not hard to learn to cut up a chicken and de-bone. Parboiling may give you stock, but the flavor is in the stock and not the meat that is left. I LOVE a good pair of kitchen sheers. Nothing better for cutting up a chicken. De-boning a breast–or any other part, is then easy. There is still plenty left to use for stock, etc.