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Whole Chicken Breasts: What Butcher?

HippieChick | Mar 30, 201204:01 PM

I like to use whole (bones, skin) chicken breasts, split or unsplit, when I make soup (don't like dark meat), for the extra flavor and longer cooking time. But my lovely wonderful East Village Meat Market on Second Avenue now sells only the skinless boneless breasts, which are not acceptable alternatives. Anyone know a butcher shop that still carries the whole, bone-in, skin-on breasts? Supermarkets are not acceptable, as a rule...thanks!

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