Originally Posted by chad
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...
I'm thinking it would be good for stuffing with other fun things too.