I have a wonderful Silver Palate recipe for Chicken Marbella that I'd like to make for a friend's party (~50 people). Since it's a buffet, I was thinking of making a boneless version of it.
I know bones add to the taste and richness of a dish, in general. Any ideas on how cooking boneless chicken meat might affect the taste? i.e. will a boneless version be considerably different?
Are there any ways to substitute the richness you get when cooking meat on the bone?
Thanks so much for your help!