kebabs and stir-fries, pretty much any recipe that calls for
boneless, skinless chicken breasts will work just as well and
taste far better if you start with bone-in, skin-on chicken.
Both the rib cage and the skin act as insulators, allowing the
meat to cook more gently and evenly, as well as preventing
it from losing too much moisture by keeping the surface
covered. If you really don’t want the skin, pull it off and
throw it out after cooking. But save those rib cages for
stock! I keep extra chicken parts in a gallon-sized zipper-
lock bag in the freezer, then pull it out when it’s full to make
a big batch of stock (see here); even cooked rib cages will
add flavor to the stock.
Legs are a slightly different story. I usually buy bone-in,
skin-on legs because I just can’t get enough of chicken
skins, but if a recipe specifically calls for boneless thighs,
I’ll buy them boned. Boning thighs is not a fun task, no
matter what anyone tells you.
SAFETY AND STORAGE
Q: Is handling raw chicken and turkey really as
dangerous as people say it is?
Not nearly. There have been more reported cases of
salmonella poisoning in the last decade from cantaloupe
than from chicken. That said, it’s always better to be safe
than sorry. After working with raw poultry, always carefully
scrub your cutting board, knife, hands, and any other
surfaces the poultry may have come in contact with using
warm soapy water, and dry them well. To avoid cross-
contamination, never use the board or knife for other foods