Thursday, January 17, 2008

Risotto onno and the great boneless skinless chicken breast scam

I'm not a huge fan of Italian cooking. But for some reason I thought I'd once again try out a risotto. Stir stir. Stir stir stir. Stir stir. Stir stir stir. I haven't had fingers that cramped since I last knit a sweater. It was also a good 45 minutes of me cursing and complaining before the roommates suggested that I might enjoy myself better with a glass of wine. Excellent thinking.

I was underwhelmed by the wild mushroom sage risotto, but as usual the roomies seemed to enjoy it. The chicken on the other hand was outstanding.
  • Season bone-in skin-on chicken breasts with salt and pepper
  • Dredge in flour, shake off excess
  • Brown in a hot cast iron skillet with peanut oil
  • Place skillet in 400 degree oven and bake for 25 minutes
At my local IGA, boneless skinless chicken breast is $17 a kilogram. Beside it, there's the breast with bone and skin for $11 a kilogram. Under the saran wrap, there is a tacky red label that declares "frying chicken". I suppose it's meant to resemble the "stewing meat" label, with the implication that if you had any dignity at all, you'd buy the nice boneless skinless chicken breast. I'd always assumed that deboning chicken breast would be challenging. Not so, peeling back the ribs from the 2 cooked chicken breasts took about 20 seconds. I imagine it must be the best part of the butcher's day, taking 10 seconds a breast to create "boneless" chicken and increasing the price by %54.

Of course my Dad told me about the great boneless skinless chicken breast scam back when I was 8. But at some point during my life I decided that my parents didn't know anything and ignored all of their advice. Besides, the skinless chicken looks so smooth and shiny. But it's nowhere near as tasty.

No comments: