Bone In Chicken or Bone Out Chicken
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Whether to retain the bone (s) or not in a piece of Chicken is also an important consideration for a conscientious chef. Bone-In Chicken will take longer to cook (potentially twice as long) than Boneless Chicken meat, but the retained bones will add more flavor to the dish, and also help the Chicken hold its shape during cooking. Chicken can also be cooked bone-in, but then de-boned prior to service. The chef will want to think through the entire cooking process and consider how the Bone-In Chicken will be served before beginning the actual cooking.  

With the bones removed, a piece of Chicken will cook much more quickly and it is more easily manipulated, which means that the chef can subject it to different techniques. For example, boneless Chicken can be Tenderized, rolled or Pounded without too much effort.

The drawback of de-boned Chicken is that it needs more active attention and care to Manage the Cooking Process, the 3rd of Smart Kitchen’s 4 Levers of Cooking.™ An additional consideration is that boneless Chicken will be slightly more neutral in flavor than bone-in Chicken, which allows it to “pick up” other flavors better than a bone-in portion cut.

Finally, boneless is slightly less complicated to work with as the chef will not need to de-bone the Chicken before service. He or she won’t even need to consider whether to serve boned or de-boned.