Chicken

Marale_Garabetian_205311

Is it better to cook boneless skinless chicken or can it have skin and bone?

Find more posts tagged with

Comments

Either works really well for sous vide cooking. Both benefit from a good sear after the sous vide step. I prefer skin-on (because I think chicken skin is delicious), but it's amazing how good even a simple skinless chicken breast can be when cooked sous vide. I made some tonight in fact.

Marale_Garabetian_205311

I love chicken skin. I'm salivating. I cannot wait to get the joule and try something. I hope I don't mess it up!

Joseph_Lucchetti_336441

100% better with bone in, skin on. I think that goes for almost everything except stir fry or something that really needs to be boneless. I think boneless, skinless chicken is more about convenience than flavour usually. I've had good success with boneless skinless thighs, but still nowhere near as good as with the skin and bone.

tshewman

Both work well. The bone makes carving and serving more challenging, but if removed can be used in stocks, or in the sauce etc. Skin can be cooked on or off (alone) and served how you wish.

danminor0

Be careful bagging bone in chicken parts. Sharp bones can cause punctures