Vent: A regular at my shop in Boise asked for a 'bone-in, skin-on, air-chilled' chicken breast last week, and it's the third time this month.

1 comments

1 Comment

Wonder if they're trying to make a specific stock or broth. That's a weirdly specific cut for just eating, but it's perfect for getting flavor into a soup base. Maybe they had a recipe that called for it once and now they're stuck on it. Could be one of those cooks who thinks it's the only way to keep the meat from drying out.