Yes, but how much does the three pounds of boneless meat weight after it is cooked ?
Many whole chickens are turkeys are sold with a solution of mostly salt water added to increase the weight. Recently I have also noticed this with other meats as well. My last package of boneless chicken breasts had quite a bit of liquid in the package. So, even before cooking they had lost a significant bit of weight. After cooking they had lost even more.
Put in perspective, cheap boneless chicken breasts usually run at least $2.00/lb (and up), while I can frequently find whole chickens for $0.69/lb. Not an apples-to-apples comparison, but these are the things I buy. Also, thighs are cheap, even if boneless.
For me, the best value depends on what I am cooking. For chicken saltimboca*, I get the boneless breasts. My time is worth something, and the bones don't get used in that dish. For chicken cacciatore, I prefer the thighs, or whole chicken. For roasting, I like the whole chicken. For soup, the whole chicken. For stir fries and curries, the whole chicken, unless I am in a hurry. For chicken fajitas*, I use the breasts. For fried chicken, the whole bird.
Summertime turnips 2521Christine replied: While the air conditioning in my house works just fine, the enervating heat outdoors lessens the appeal of braises for the next four months or so. I've got Local Flavors, but...
Aside from chicken, I like my pork chops with the bone. I'd pay more per pound if I had to.
Dean G.
*Don't even start. I know, and I don't care. You know who you are.
