Do you butterfly your chicken breast?

>>8867869
Depends what I'm doing with it.

only if stuffing it

>>8867875
yea this

I usually just pound it flat and pan roast it

>>8867869
I only buy chicken thigh normally but if I've made chicken cordon bleu with butterflied chicken breast

No, because i don't eat flavorless foods.

>>8868616
>I can't cook

>>8868621
>I waste my money on flavorless proteins
Buy chicken thighs instead, doofus.

how come all the chicken breasts I buy are like 5 inches thick at the top while all the cooking videos show chicken breasts that are like 3 inches max, even before pounding them to an even thickness

>>8868636
Probably water-injected and you live in a shitty place.

To answer OP's question, it entirely depends on what you're doing with it. I would halve it if doing chicken parmesan, but not if I was doing something like making it a meal, or chicken dumpling soup, etc. This is really a stupid question.

>>8868647
>I would halve it if doing chicken parmesan, but not if I was doing something like making it a meal

is chicken parmesian not a meal?

>>8868635
>i can't cook

whole chicken master race

>>8868636

You're buying shitty chicken, that's why. It's not normal for a chicken breast to be incredibly thick.

>>8868674
In america they are bred to have large breasties. Unless you are paying 7 bucks a lb for chicken from some yokel farm.

>>8868670
what does having whole chickens rather than parts have to do with cooking skills? You know there are butchers don't you?

>>8867869
I buy chicken thighs and remove the skin and as much fat as I can on a casual pass with shears. I don't take all day about it.

>>8867869
But I'm not some 33 year old white basic bitch, so I don't have chicken breast

>>8868682
>In america they are bred to have large breasties.

Yes, that's what I meant. this is not normal. It's indicative of shitty factory-farmed chicken.

>>Unless you are paying 7 bucks a lb for chicken from some yokel farm.

$12 at at Asian market will get a free-range chicken that actually has good flavor (and doesn't have fuckhuge mutant breasts)

>>what does having whole chickens rather than parts have to do with cooking skills?

I wasn't the guy who posted that, but IMHO it makes more sense to buy whole chickens because that's even cheaper than just thighs. Bone-out the meat yourself and then you get the skeleton to make stock from, which any cook is constantly in need of.

Chicken breasts are a meme. Chicken thighs are much better.

>>8868698
Everyone, except white Americans, knows this

>>8868659
semantics, like just serving seared chicken breast with rice and vegetables for example

>>8868687
The FUCK are you doing? What kind of ginormous faggot throws away essential parts of the animal? You may as well be buying boneless skinless.

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>>8868694
>$12 at at Asian market will get a free-range chicken
And that chicken would be 2 - maaaybe 2.5lbs.

My butcher sells me chicken frames/backs for 75cents a piece. I made a gallon of stock just last Wednesday with pigs feet, chicken feet, thigh bones and a few frames. I think it cost me like $4 bucks. Become a regular with your butcher and he'll hook you up. The only reason to buy whole chickens is to roast a whole chicken

webm related my stock before second skimming.

>>8868762
>And that chicken would be 2 - maaaybe 2.5lbs.

I buy them quite often, I've never gotten one less than 3.4 lbs; usually they are pretty close to 4. Yes, that is less than a normal supermarket chicken but I'll gladly pay the extra money because the flavor is so much better.

>> I made a gallon of stock just last Wednesday with pigs feet, chicken feet, thigh bones and a few frames
Nice, I do the same. I've got a fantastic hookup too. My butcher cooks a lot of rotisserie chickens, then "pulls" the meat and uses that for sandwiches and chicken salad that they sell from their in-house deli. They save the frames for me! Well, some of them. If I took them all I'd have several dozen each week.

>>8868762
What are you gonna make with that stock?

>>8868724
He just said he removes it.. not throws iti away. But i agree. Make some broth!

>>8868773
Usually I portion it out into 1qt/2c/1cup deli containers and use them for typical applications, but the majority of this one is going to be a consomme. Got a bunch of frozen egg whites in the fridge to get rid of and I'm going to have oral surgery on Monday morning for an implant after cracking a molar below the roots. So soup for me for a few days.

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>>8867869
>Do you butterfly your chicken breast?

And the cat sours the basil! Rolf would love to talk politics, but I must see your invitation.

>>8868647
i live in newport beach though

>>8869080
>california

>>8868943
underrated post

>>8868636
murican chicken

>>8867869
i do because im bad at cooking and im scared to cook thick cuts of chicken fearing it will be undercooked in the middle.

>>8867869

Right before I microwave it for 15 seconds then wrap it around my dick and pump 'til I dump.

>>8867887
Dafuq. You don't pound chicken breast.

>>8867869
I always buy full chickens and break them down myself. Sometimes I butterfly the breasts

>>8867869

I butterfly if I am grilling. 5 minutes on each side, medium heat. The best grilled chicken.

>>8870314
>t. can't cook

>>8867869
i used to pound it out until it was flat like i butterflied it but it always tore the chicken. i butterfly it now. never really considered it until pepin did it.