Originally Posted by cpw
Is there a benefit to cooking the chicken this way?
It's boneless, looks cool, and convinces those around you that you are an actual chef!
Boning a chicken, even parts, is lost on most folks. I learned in management training for Luby's...had to bone leg/thigh quarters for "cordon bleu"...if you've never had "cordon blue" using dark meat...
Southern Brethren BBQ Competition Team
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