• Katrina (gluten free gidget)

    posted on December 9, 2009 at 8:20 am

    Beautifully done!


  • Sandy Gillett

    posted on December 9, 2009 at 8:41 am

    Thank you for this tutorial Amy. I didn’t know how to do this and that is one thing about skinless, boneless chicken breast, it seemed to me that only the restaurants could get it tender and juicy. I’ll be looking forward to the freezer marinade on Friday. Anything to save time and eat well, at home, is appreciated by me. Blessings.


  • Amanda

    posted on December 9, 2009 at 8:53 am

    Instead of throwing away that rib meat and fat, you can save it in the freezer for the next time you make chicken stock! :)


    Amy Reply:

    @Amanda, That’s a great point. I always learn something when I post. I save tons of things for stock – carrot peels, celery pieces – I even freeze chicken carcasses. I’d never even thought to save the rib meat. I will do that next time. Thanks!


  • Alta

    posted on December 9, 2009 at 9:04 am

    Great tutorial. I always appreciate when food bloggers stop and take the time to show these step-by-step tips. So many of us (myself included) assume that the reader knows all about this stuff – when honestly, some readers are beginners! And even those of us that have been in the kitchen a while learn easier and better ways to do things! Keep it up.


    Amy Reply:

    @Alta, Thanks, Alta. That’s why I did it but I HATE raw meat shots…which is why I gave a warning. LOL.


  • MaryMoh

    posted on December 9, 2009 at 9:36 am

    Thanks for showing how to butterfly chicken breast meat. You are such a good teacher. I often overlook that part. I hardly use chicken breast to cook….not good in that. I always use chicken thighs.


  • Dee Merritt

    posted on December 9, 2009 at 10:42 am

    Great photos and great step by step – very well laid out – thanks!


  • Tracee

    posted on December 9, 2009 at 10:55 am

    I thought it was well done. I am always interested in how to prepare meats and poultry. Knowing to to pick out meat and cut it properly can make all of the difference. My husband was a butcher for 16 years and still does deer, so I am always watching him in the kitchen. When my camera is fixed I was going to have him do a few similar things.


  • Rochelle (Acquired Taste)

    posted on December 11, 2009 at 2:36 pm

    Nice, clear tutorial with wonderful photos!


  • Kristi Rimkus

    posted on December 23, 2009 at 10:16 am

    Thanks Amy! Looks easy enough. I love learning something new.


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