Why the case for BONE-IN CHICKEN BREASTS really “ADDS UP”

It shouldn’t come as a surprise that math was never my favorite subject in school.  I’m the type of person that likes when there is more than one right answer to a problem…

BUT there is one equation that I can totally get behind:

LOWER cost + HIGHER flavor = BONE-IN CHICKEN BREASTS!

Seriously! If you’re seeking for bang for your buck, look no further than Bauman’s pasture-raise BONE-IN CHICKEN BREASTS.

While boneless, skinless chicken breasts are a staple because of the ease of preparation, they often come with a higher cost – usually $3 to $5 more a pound! 

Bone-in chicken is a better deal. Sure, those bones add a little bit of weight, but they’re much lighter and less-dense than the chicken’s meat. Less work goes into processing the chicken, meaning we can charge less for it. It’s a win-win for you, because those bones hold something beautiful inside.

When you cook chicken breasts with the bone in, the flavor that’s housed inside the bone spreads out into the meat, leaving you with chicken with a deeper, meatier, more chicken-y flavor. Bone-in chicken taste better!

And then there’s that skin. Is there anything more scrumptious than a piece of juicy chicken crowned with a delicate layer of crispy, crunchy, perfectly-browned skin?

But wait, there’s more!

Buying a bone-in, skin-on cut of chicken is not only less expensive, it comes with other health benefits. Most bone-in cuts, especially most skin-on varieties, also contain more zinc, vitamin B and B12.

And if you are concerned about additional calories or  fat with skin-on chicken breasts, we have a tip for you!

We’ve learned that removing the skin after cooking reduces the amount of fat and calories, in skinless chicken breasts have 146 calories and 1.73 g of fat compared to chicken breasts cooked with skin and skin removed with 134 calories and 1.37 g of fat per 100 g. That’s right, a breast of chicken cooked with skin-on and then removed actually has less fat and calories than a skinless breast. How is this possible? When the chicken is cooking, the fat in the breast flows out of the meat and becomes trapped in the skin. The skin of the chicken becomes saturated with fat and retains it once it is removed.

Guess I need to change my favorite equation…

LOWER cost + MORE flavor + HIGHER nutrition = BONE-IN CHICKEN BREASTS!

And to score extra credit on this math worksheet of a post, we’ve pulled together a few yummy BONE-IN CHICKEN BREAST recipes for you.

Why the case for BONE-IN CHICKEN BREASTS really “ADDS UP”

It shouldn’t come as a surprise that math was never my favorite subject in school.  I’m the type of person that likes when there is more than one right answer to a problem…

BUT there is one equation that I can totally get behind:

LOWER cost + HIGHER flavor = BONE-IN CHICKEN BREASTS!

Seriously! If you’re seeking for bang for your buck, look no further than Bauman’s pasture-raise BONE-IN CHICKEN BREASTS.

While boneless, skinless chicken breasts are a staple because of the ease of preparation, they often come with a higher cost – usually $3 to $5 more a pound! 

Bone-in chicken is a better deal. Sure, those bones add a little bit of weight, but they’re much lighter and less-dense than the chicken’s meat. Less work goes into processing the chicken, meaning we can charge less for it. It’s a win-win for you, because those bones hold something beautiful inside.

When you cook chicken breasts with the bone in, the flavor that’s housed inside the bone spreads out into the meat, leaving you with chicken with a deeper, meatier, more chicken-y flavor. Bone-in chicken taste better!

And then there’s that skin. Is there anything more scrumptious than a piece of juicy chicken crowned with a delicate layer of crispy, crunchy, perfectly-browned skin?

But wait, there’s more!

Buying a bone-in, skin-on cut of chicken is not only less expensive, it comes with other health benefits. Most bone-in cuts, especially most skin-on varieties, also contain more zinc, vitamin B and B12.

And if you are concerned about additional calories or  fat with skin-on chicken breasts, we have a tip for you!

We’ve learned that removing the skin after cooking reduces the amount of fat and calories, in skinless chicken breasts have 146 calories and 1.73 g of fat compared to chicken breasts cooked with skin and skin removed with 134 calories and 1.37 g of fat per 100 g. That’s right, a breast of chicken cooked with skin-on and then removed actually has less fat and calories than a skinless breast. How is this possible? When the chicken is cooking, the fat in the breast flows out of the meat and becomes trapped in the skin. The skin of the chicken becomes saturated with fat and retains it once it is removed.

Guess I need to change my favorite equation…

LOWER cost + MORE flavor + HIGHER nutrition = BONE-IN CHICKEN BREASTS!

And to score extra credit on this math worksheet of a post, we’ve pulled together a few yummy BONE-IN CHICKEN BREAST recipes for you.

Bone-In Chicken Breast Tips

  • We recommend thawing your Bauman’s Bone-In Chicken Breasts in the refrigerator overnight. Alternatively, you can thaw in a bowl with cold running water in about an hour.
  • You can season bone-in chicken any way you’d season regular chicken. Don’t be afraid of the salt. (See video below!) Do this at least an hour or so in advance if you can, so the flesh can absorb the salt all the way to the bone. Even better, season it the day before and let it rest overnight, uncovered, in the refrigerator so the skin can dry out and then crisp up even more when cooking.
  • Be sure to check out the YouTube videos below for both oven and grill cooking.

Bone-In Chicken Breast Tips

  • We recommend thawing your Bauman’s Bone-In Chicken Breasts in the refrigerator overnight. Alternatively, you can thaw in a bowl with cold running water in about an hour.
  • You can season bone-in chicken any way you’d season regular chicken. Don’t be afraid of the salt. (See video below!) Do this at least an hour or so in advance if you can, so the flesh can absorb the salt all the way to the bone. Even better, season it the day before and let it rest overnight, uncovered, in the refrigerator so the skin can dry out and then crisp up even more when cooking.
  • Be sure to check out the YouTube videos below for both oven and grill cooking.

Bone-In Chicken Breast Recipes

Grilled Bone-In Chicken Breasts with Lemon and Thyme

Recipe by Claire Saffitz

A grilling recipe that’s make-ahead friendly and doesn’t have to marinade for hours to pick-up great flavor? Oh have we got you covered. The chicken can be grilled an hour ahead of time—it gets more flavorful as it hangs out in the lemony marinade. And remember: When it comes to grilling chicken breasts, it’s skin-on, bone-in all the way. The meat stays juicier, and you get the bonus of crispy skin.

Here’s your shopping list:

3 T plus 1/4 cup extra-virgin olive oil, divided, plus more for grill
4 skin-on, Bauman’s Authentic Bone-In Chicken Breasts (about 3 lb.)
Kosher salt, freshly ground pepper
2 lemons
4 garlic cloves, crushed
3 large sprigs thyme
1 cup torn pitted Castelvetrano olives

Bone-In Chicken Recipe
  • Prepare a grill for 2-zone heat (for a gas grill, set one burner to medium-high and one or two burners to low; for a charcoal grill, bank most of the coals on one side). Lightly oil grate. Pat chicken breasts dry; season generously all over with salt and pepper. Place on a rimmed baking sheet; let sit at room temperature at least 30 minutes and up to 1 hour.

  • Thinly slice 1 lemon crosswise into rounds; pluck out seeds. Place half of lemon slices in a small bowl. Add garlic and 1 Tbsp. oil and toss to coat; season with salt and pepper. Set remaining lemon slices aside for serving. Slice remaining lemon in half and squeeze juice into another small bowl (you should have about ¼ cup). Set aside.

  • Pat chicken dry again (the salt will have drawn out more moisture) and rub with 2 T oil. Grill oiled lemon slices over hot side of grill, turning once, until charred in spots, about 3 minutes. Transfer to a plate. Grill chicken on cooler side of grill, skin side down, until skin is browned and starting to crisp, 15–20 minutes. Turn chicken over, cover, and continue to grill until an instant-read thermometer inserted into the thickest part of breasts registers 160°, 8–10 minutes longer. If desired, uncover grill, move chicken over to hotter side, and lightly char a minute or two. Transfer to a cutting board and let rest 10–15 minutes.

  • Pull chicken meat from bones and slice ½” thick. Place on a rimmed platter, shingling slices. Scatter thyme sprigs, olives, grilled lemon slices, and reserved fresh lemon slices over. Season with more salt and pepper; drizzle reserved lemon juice and remaining 1/4 cup oil over. Let sit at least 15 minutes and up to 1 hour before serving.

Bone-In Chicken Breast Extras

On the Grill

In the Oven