A special cut I'm unfamiliar with or more of a cutlet?
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A boneless, skin on chicken breast with a small drumstick attached.
Lisanne is a trusted home cook.
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.
Indeed, 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.
Why should inside get all the attention?
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