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Yes. Chicken breast will cook faster if the pieces are smaller. Cook until there is absolutely no hint of pink or 165 degrees in the center. Small digital meat thermometers are great kitchen tools.

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Q: Does chicken breast cook faster if its cut up rather than whole?
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How do you cut chicken with pulley bone?

Split the whole breast of the chicken between the collar bone and the first rib. This leaves the "pulley bone" or wishbone intact. This is a Southern way of cutting chicken. Rather than splitting the breast along the breast plate from neck to gut. This gives you 11 pieces of chicken rather than 12.... but the choicest breast meat remains with the "pulley bone" and then the remaining breast meat is halved along the breast plate.


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What is the name of the whole breast of chicken?

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What is the names of chicken meat?

A whole chicken can be cut into the following pieces Breast Breast fillet Leg Thigh Drumstick Wing Oyster


Why would someone need a lumpectomy?

Someone might need a lumpectormy if their surgeon suspects that they have a tumor or cancerous lump in their breast. This is when a section of the breast is removed rather than the whole breast.


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What percentage of a whole chicken is dark meat and is it cheaper to buy a whole chicken and discard the dark or to buy bone-in chicken halves?

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Which piece of chicken using the breast or leg or thigh provides the best price per pound of actual meat excluding bones?

Currently in the US, it goes something like this, from cheapest to most expensive: whole chicken whole chicken, cut-up whole legs thighs/drumsticks whole breast split breast skinless thighs/drumsticks boneless, skinless breasts tenders thin-sliced breast Basically, the labor used to cut up and debone and skin a piece of meat is expensive, hence less processing = less expensive, even taking the weight of skin and bones into account. Also, breast meat is more expensive than dark meat, due to market demand, thus legs/thighs/drums are less expensive than breasts. For the least expensive chicken, buy and roast a whole chicken, save the bones in the freezer until you have a few chickens' worth, and use to make stock. That way you pay the least possible for the chicken meat itself, and you can get some use out of the bones.


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