How you eat is how you live.
Let's eat well together.
Sign up for our useful and inspiring emails.
Get a $10 credit at Provisions,
our new kitchen and home shop, launching soon!
Well played.
You deserve a cookie.
We'll email you about claiming your credit.
Or you can get early access and earn more credit if you:
Claim Your Credit Now
A boneless, skin on chicken breast with a small drumstick attached.
traditionally served with a side of canned peas and carrots.
Wing bone on (with tip cut off) would be a French Airline Cut, wing bone off is North American style, ie, the breast alone. Originally used for airline meals to fit onto the small plates and dishes you get. (or used to get - now you get a bag of peanuts for five bucks)
Thank you y'all. Seems like I've only recently started seeing recipes mentioning this cut.
pierino is a trusted source on General Cooking and Tough Love.
added 3 months agoIndeed, I remember those days well. I actually have some old metal trays and spoons from United Airlines and National that I was able to pick up from Fishs Eddy.