Chicken is a frugal family’s friend-but don’t be lulled into buying the expensive boneless skinless breasts–they are the most expensive yet least flavorful cut of chicken. Whole birds, wings, thighs or “split” breasts (ie chicken breasts with the bone) usually cost less per pound, and with the skin on and bone in you not only increase the moisture of the meat (naturally-not by injection) but also the flavor.
Note: even though this is “chicken” week-remember that in most recipes you can swap chicken for pork and vice versa depending on which is cheaper per pound.
Now it’s time for you to share. Remember, you will always be able to find the all of the Frugal Food Series links at the Frugal Food Series Index,and you can add in recipes for any of those weeks!
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