Question about chicken skin with rib meat
I don’t usually cook with this type of chicken, so I’m a bit confused. Normally, it just comes with the ribs and a little bit of meat or fat attached.
But this time, it was completely different. Some pieces had the wishbone still attached, and others had tenderloins included. The variations are quite surprising. Is this the new standard now?
It sounds like you might have a package of chicken that includes various cuts and parts that are typically found attached to the rib meat. It’s not uncommon for some butchering processes to leave behind parts like the wishbone and tenderloins when skinning chicken.
This can happen due to how the chicken is processed, and some suppliers may offer thighs and drumsticks with more attached meat for added flavor and moisture. If you’re looking for more consistency, you might want to check the packaging or ask your butcher for specific cuts next time, like just rib meat or specific parts without extras.
It’s great that you’re exploring different cuts of chicken—each part offers its own flavor and texture when cooking!
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