I throw it into the trash and cook chicken thighs instead

>>22126326
Depends on what I'm making.

>pan
Bake numbnuts

>>22126328
>trash cuts you give to the dogs or make stock

Disgusting. Have some self respect.

>>22126334
If you dont recognize the absolute fact that thighs are superior you dont belong on a cooking board. Go back to your austim containment

>>22126342
Kys dog cut eating subhuman. If people wanted them they wouldn't be so cheap and we wouldn't have engineered our chicken to have larger breasts.

Enjoy your disgusting jelly fat pockets, veins, cartilage and remnants of the birds kidneys. You sick fucks disgust me.

Dark meat chicken should only be used to make stock. Let the foxes and animals scavenge for that trash. Poor fucks need to gtfo.

>>22126342
chicken thighs are too soft. if you put them in a slow cooker instead of breasts they lose all texture, basically dissolves in your mouth. pretty nasty

>>22126355
It's a poverty food. Normally only fit for animals. So >>22126342 guy actually.

>>22126326
If I'm throwing it on the grill or in a pan I'm going to split it or butterfly it first. If it's getting baked in the oven I'll leave it whole to stay juicy.

>>22126328
> straight to jail

>>22126362
More like he needs to go strait to the asylum.

>>22126328
Thighs are tasty but I don't want the extra calories right now. I'm trying to lean out.

I stopped eating chicken. It's a toxic seed oil transmitter unless you are buying the expensive organic types but then you are paying beef prices.

How am I supposed to answer this? I don't cook or eat chicken.

>>22126503
you’re gonna have to figure something out. we desperately need your leadership on this.

>>22126326
everything reminds me of her

>>22126326
Butterfly it then cook it

>>22126326
According to ChatGPT
>Cook the chicken breast whole and slice it after it's finished cooking and has rested for 5 minutes—this helps keep it juicy. Cut it before cooking only if you specifically want smaller pieces, such as for stir-fries, fajitas, or bite-sized dishes.

I butterfly them and pound them to a uniform thicken. Makes the cooking time much quicker and consistent.
I also always marinade breasts in a mixture of red wine vinegar, olive oil, salt, pepper, cayenne, garlic powder, onion powder, dried italian herbs, honey, and lemon juice if I have them.

What you mean? Before or after the tide pod wash?

I put it in the pan whole, and then just chip it up with the spatula after it cooks a little. Probably not idea, but it's easy. Otherwise I have a hard time cooking all the way through and having some crisp to it.